Steak and Irish Stout Pie Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 pounds round steak, cut into 1/2-inch cubes
• 1 tablespoon all-purpose flour
• 3 ounces lard
• 8 slices bacon, finely chopped
• 5 onions, minced
• pound fresh mushrooms, sliced (Optional)
• 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon raisins (Optional)
• 1 teaspoon brown sugar
• 1 (15 ounce) package double-crust pie pastry, thawed, divided

Directions

1. Preheat the oven to 325F (165C). Place steak cubes onto a plate and sprinkle with flour.
2. In a large skillet, cook the lard and chopped bacon over medium heat until the lard melts and the bacon begins to sizzle.
3. Add the floured steak cubes to the skillet and cook, stirring frequently, until the steak and bacon are browned, about 10-15 minutes. Transfer the mixture to a large casserole dish.
4. In the same skillet, add the onions and mushrooms. Cook and stir over medium heat until the onions are lightly browned and the mushrooms are tender, about 10 minutes. Transfer this mixture to the casserole dish.
5. Stir in the Irish stout beer, parsley, raisins (if using), and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven, stirring occasionally, until the gravy thickens and the steak is tender, about 2 1/2 hours.
7. Remove from the oven and increase the temperature to 400F (200C). Line a 9-inch deep-dish pie plate with one of the pie pastry crusts.
8. Bake the pie crust in the preheated oven until it is partially cooked and lightly browned, about 10 minutes.
9. Spoon the cooked steak filling into the partially-baked pie crust.
10. Cover the steak filling with the remaining pie pastry, pinching the edges to seal tightly.
11. Return the pie to the oven and bake until the top crust is golden brown, about 10-15 minutes.

Recipe Tip

If the gravy becomes too thick while baking, stir in a little water to thin it out again.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.