JamieOliver.com

I am looking for it also and I found this site that seems to be it but with out the cheese.  Do you remember what cheese he used?

http://brookes-bearnecessities.blogspot … -pies.html

I'm in the same boat.  I saw the show, and then searched for the recipe (in vain).  I found a very similar recipe, but it's not the same.  I can almost remember everything that Jamie did for the filling, except I don't think he added any tomatoes or parsnips (the similar recipe calls for both).  Here's what I think he did:  Browned approx. 1 1/2 lbs. of stew beef in 2-3 Tbs. of butter (he called the amount of butter a "knob").  Added 4 stalks chopped celery, 1-2 chopped carrots, and a large handful of chopped mushrooms (not button). (Need help here--did had add any chopped onion?).  He then added a handful of black pepper and a generous amount of salt, followed by a can/bottle of Guinness beer and a heaping Tbs. of flour.  Then he added some water, but did NOT cover the beef completely with liquid.  He then said to cook it for 2-3 hours (covered) at 350.  He rolled out some store-bought all-butter pastry and covered the sides and bottom of a baking dish.  Next, he added some cheese (he identified the amt. in grams, but I'd guess it was about a cup--maybe a little more) to the filling, and (if I recall correctly) put the filling in the pastry-lined dish.  Next, he added some more cheese (1/2 cup?) to the top of the dish.  He beat one egg, and then brushed some of it along the pastry-covered rim of the dish.  Next, he rolled out some more pastry, scored it, and then laid it on top of the dish, crimping up the pastry that was hanging off the side in order to seal everything.  He brushed the top of the pastry with the rest of the egg.  Finally, he put the dish back in the oven and baked it for 30-40 minutes at 350-375.  That's the best I can do (I was actually reading a newspaper when he was explaining the recipe).

Man that was a great looking recipe.  I managed to get most of it down, but the recipes that aren't available on foodnetwork.com are because they are in a forthcoming cookbook. I will say that ScottH803 is spot on, but it also had a purple onion, and the 2-3 hour at 350 is in the oven.   

Many thanks to nik.martin and hollywould for the clarifications!  I have no plans to post the recipe anywhere, and will happily delete my initial message from this forum if that is deemed appropriate.