Steak and Guinness Pie Recipe

How to make it

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• Heat oven to 375F.
• Roll out the balls into a top and bottom crust -using flour as needed. Put the bottom crust in a pie pan. Cover the edge of the crust with strips of aluminum foil (to prevent burning) and stick it in the oven. Put the top crust between wax paper and stick it in the refrigerator.
• After about 5 min the crust will bubble up. When this happens you will need to puncture the bottom of the crust with a fork. When the bottom crust is brown, take it out of the oven and cover with a tea cloth or clean dish towel.
• As the bottom crust is baking start on the filling.
• Chop up the onions, mushrooms and celery. Crush and chop the garlic. Heat a cast iron pan. Add olive oil, vegatables and thyme. Saute until tender. Transfer to a bowl.
• Without rinsing the pan, add enough refined sesame oil (or other high temperature oil) to cover the bottom of the pan.
• Cut meat into bite sized chunks (I use kitchen scissors). Toss the meat in the seasoned flour. Brown small batches of floured meat in the frying oil.
• When all the meat is browned, return all the ingredients (meat and vegatables)to the pan and turn the heat to simmer.
• Add the Guinness and the bay leaf.
• Simmer, partially covered for 1 1/2 to 2 hours until a thick sauce forms. At this point the house will smell so good you will start to drool. Salt as necessary.
• Add the filling to the pie crust and top with the crust in the refrigerator.
• Bake at 375F until the crust is brown. Take out of the oven and let sit for 5-10 minutes.
• You can also make a double thick bottom crust and top the pie with mashed potatoes similar to a Shepard's Pie