Try these apple bars instead of cookies, which are made with tart Granny Smith apples, walnuts, and cinnamon.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 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
- ¼ 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
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Place steak cubes onto a plate and sprinkle with flour.
- Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
- Transfer steak mixture to a large casserole dish.
- Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
- Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover 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 casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
- Line a deep-dish 9-inch pie plate with a pie crust and 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 second pie crust; pinch the top crust against the bottom crust to seal tightly.
- Bake pie until top crust is golden brown, 10 to 15 minutes.
- If the gravy becomes too thick while baking in the casserole dish, then add a little water and stir to thin it out again.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 498 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious recipe. I made one change, I used dried currants because I didn’t have any raisins. Huge hit with my family during St Patrick’s day celebration. I served with colcannon
Not much flavour to this.
My step son loved it and he is tough to please! I also baked this with a gluten free pie crust and it turned out really well.
This recipe far exceeded my expectations and my husband Abby son loved it. Followed the recipe to a tee except I used stew meat that I cut into smaller chunks. Will definitely make again.
I followed the direction perfectly and became weary when it said to cook in oven for 2 1/2 hours. Then cover it with top pastry and cook until browned on top. If I wanted beef mush I could’ve done it with a blender. It lacked salt, could’ve used peas, potatoes or turnips, needed some spices like garlic or possibly Worcestershire sauce at least. Wish I could have my 3 hours back baking this drab meat mush pie. I gave it 2 stars because the directions were easy to follow. Guess I’ll have to go to Ireland to get a decent steak and stout pie.
Used A pale ale instead of stout. Family loved it.
Excellent recipe…I used my leftover london broil. I cook it in the over for a little less as it was already cooked…the meat was so tender and I made the homemade pie crust. My husband said it is a must to make again. two meals out of one london broil was top notch!! I don’t like raisins so I omitted them!
Holy cow – this. is. delicious. I used leftover steak that we’d grilled two nights ago, so only baked for 1.5 hours, just enough to get things nice and tender and the flavors all married. I also added carrots and potatoes because I need to sneak veggies in where I can. The entire house smells like heaven. I served the pie with mushy peas for an incredibly perfect fall meal. (Now, if someone could tell Mother Nature that it’s autumn, that’d be great.) This recipe is definitely going to be a fall/winter regular in my house. Amazing. Thank you so much for sharing.
Definitely needs salt and spices. I added thyme, sage and marjoram for a real Brit flavor. I also thickened the sauce a little. I basted the pie shell with an egg/water mix to make it brown nicely and look more attractive. I look forward to when it’s cold; a slice with Waldorf Salad is how my family ate a cold meat pie for Saturday lunch in Scotland.
Excellent!! The meat turned out flavorful and very tender. I placed mash potatoes under the top crust. Delicious!!!!
Really great!! It makes a huge, filling pie so plan on serving a few people. We had two big guys and myself and we only ate half. Thanks for the wonderful recipe.
Delicious
Great pie, but it takes a while to make it. You may wish to make a little extra sauce to serve on top.
This turned out great. The only thing I did different was used craisins instead of raisins.
The steak was tender and the filling was flavorful!
I made this twice in a week with a few minor alterations and it was a huge success. 1: it needs more flavor, so I added salt and pepper, approx 2 tsp beef bullion and fresh minced garlic (3 cloves)…. everything’s better with fresh garlic. 2: I dusted the bottom pie crust with egg white and baked it in the oven for 8-10 minutes prior to spooning in the filling (and I didn’t use all the liquid so it wouldn’t be too soupy and ruin my beautiful flaky pie crust), then I dusted the top pie crust lightly with egg whites before sticking in oven. It was bursting with flavor and the pie crust was beautiful, crispy and flaky, both on the bottom and top, the inside was the perfect consistency, moist but not runny and cut beautifully. There wasn’t a bit to spare and my children were singing for seconds!
Great pie! I just put in 3 smallish onions, about a cup and a half of celery, a pound of mixed frozen veggies- just carrots, peas, beans and corn. Went with the lard for this time at least. I just used 1.3 lbs of beef, figured the veggies would take up space. I shook the beef in flour, salt & pepper mixture. Fried celery and onions together. Mixed everything plus a can of potatoes in a bowl and put it in the oven for 2 1/2 -3 hours. While this was cooking I made a savory pie crust-because, why not? It was absolutely delicious, especially on a cold wintry day!
This was excellent! I love pie – and this was a perfect meat pie.
11.14.18 I pretty much used all of the ingredients in the recipe, but I did change some of the amounts. I never use lard, so I sub’d Crisco® shortening. Five minced onions seemed like a lot; I used a 16 oz bag of thawed Trader Joe’s pearl onions, cutting them in half horizontally. I also added some chopped carrot, salt, pepper, and a little fresh thyme. But I did make one very significant change. Winn-Dixie had a weekend sale on T-bone steak for $3.99/lb (cheaper than round steak, stew beef, chuck roast, etc), so I cut the meat from the bone and used it in this recipe. I checked at 1-1/2 hr, and the beef was fork tender (probably that decadent T-bone), thickened perfectly, and the flavor was simply divine! At that point, I knew that adding the pie crust would just be like “icing on the cake.” I baked these in 5” pie pans for individual servings, and ended up with five, three of which went into the freezer. Next time, I’m going to try freezing the small pies without cooking. I remember eating frozen pot pies as a kid, but they sure didn’t taste like this. I also will not use any type of cut-out or lattice crust on the top, as I think the beef mixture dried out a little as a result of that. I used a pkg of pie crusts, but do yourself a favor, and make a really good, homemade crust, this pie deserves it. Great recipe, and it’s really quite easy to make; just takes extra time in the oven.
I made it twice. Once exactly as stated. I hated the way the sugar and raisins flavored the pie. Second time no sugar or raisins and it went up to 4 stars.
I followed the recipe pretty closely, but did not have lard. I did thicken the stew a bit with milk and cornstarch. We thought it was good, but a bit too rich. I will make again, but only use 1/2 the onions and 1/2 the stout. I might also make the stew part, freeze it and then put it together as a 2 or 3 smaller pies (there are only two of us) on another day. I only gave it 4 stars because I was tired of smelling it cooking all day, then was not so hungry to eat it.