Prep Time::30 mins
Cook Time:: 3 hrs 15 mins
Total Time:: 3 hrs 45 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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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
ΒΌ 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
Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.
Recipe Tip
If the gravy becomes too thick while baking in the casserole dish, stir in a little water to thin it out again.