word of advice to travellers: If ever you come to England, try and get some steak and ale or steak and guinness pie.
That is all.
1 10" pie shells
2 lbs Round steak, diced into 1" cubes
All purpose Flour
Salt and Pepper to taste
3 Tablespoons Lard or Crisco
8 slices Canadian bacon, diced
5 medium onions, peeled and chopped
1 1/2 cups (300 ml) Guinness Stout
3 Tablespoons clover honey
2 Tablespoons dried currants
1/2 cup chopped parsley
Egg White from 1 egg
Pre-heat over to 350 degrees F.
Bake base of pie shell blind (meaning weighing down the bottom of the pie crust with either pie beads or dried beans) for 10-12 minutes, ensuring the crust is starting to become golden/golden brown, but not entirely. Remove from oven and set aside. Lower the heat to 325 degrees F.
Using a large mixing bowl, combine flour with salt and pepper. Liberally dust the cubes of steak with the flour.
In a large skillet, melt the three tablespoons of lard over medium heat. Add the diced bacon and fry between 3-4 minutes. Add pieces of steak, tapping off any excess flour before placing in the skillet. Brown the meat for 8-10 minutes. Remove the beef and place the pieces into a casserole dish to cool. Leave the bacon in the skillet. In the remaining bacon and lard drippings sauté the onions until golden.
While the onions are frying, combine the Guinness, honey and currants in a medium mixing bowl. Allow to sit for 5-10 minutes.
Remove the onions and bacon from the skillet and combine with the beef in the casserole dish. Top with the Guinness mixture and add chopped parsley. Wrap the top with Aluminum foil and place in the oven to bake for 2 and a half hours.
Remove from oven and ladle meat filling into the baked pie crust. Top with the unbaked pie shell, brush with egg whites, and place back in the oven for 12-15 minutes, until top is a golden brown. Remove from oven and sit for 15 minutes. Slice and serve.
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