Steak and Ale Pie

Glady makes her homemade, pie crust for this recipe. It makes them really great tasting! - Larry

Makes five large servings.

Ingredients

• Double crust pie dough or puff pastry
• 1 ¾ lb. sirloin, trimmed of fat to 1+ lb and cut into 1 inch cubes
• Oil for cooking
• 1 onion chopped
• 1 pkg mushrooms chopped and browned in butter
• 7 TBSp flour
• ½ tsp marjoram
• ½ tsp thyme (don't use more)
• 2 small bay leaves
• ¼ cup fresh chopped parsley
• Pepper
• NO extra salt (broth reduces & is salty.)
• few shakes Worchestershire
• 1 tbsp horseradish
• 2 cups beef broth
• 1½ bottles Guinness (NOT extra stout)
• 2 large carrots chopped
• 2 large new potatoes, cubed
• ½ cup peas
• ½ cup frozen little onions

Instructions

1. Marinate beef in 1 bottle Guinness at least 2 hours or overnight.
2. Drain and retain beer.
3. Bring beef to room temperature.
4. Soften onion in oil.
5. Add meat and cook until a little browned.
6. Add flour and cook until very well browned.
7. This sticks badly to a regular pot. Use a non-stick skillet and move to larger pot later.
8. Add mushrooms and cook until tender.
9. Add seasonings.
10. Slowly add broth and retained beer.
11. Cook partially covered so liquid is reduced some – 1 hour.
12. Add another ½ bottle Guiness.
13. Add veggies and cook until tender but firm. (10 minutes?)
14. Cool.
15. Put into individual dishes and cover with pastry.
16. Cut a hole in center and make slashes to ensure steam can exit.
17. Bake 30 minutes at 350° F – convection oven.
18. Cool 10-15 minutes before serving.
19. Good with spinach salad.