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Steak and Irish Stout Pie

Rated as 4.41 out of 5 Stars
2

"This delicious Irish meal may provoke your guests into licking the pie dish clean."
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Ingredients

3 h 30 m servings 597
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place steak cubes onto a plate and sprinkle with flour.
  3. 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.
  4. Transfer steak mixture to a large casserole dish.
  5. 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.
  6. Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  7. Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  8. Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  9. 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.
  10. Spoon cooked steak filling into the partially-baked pie crust.
  11. Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  12. Bake pie until top crust is golden brown, 10 to 15 minutes.

Footnotes

  • Cook's note:
  • If the gravy becomes too thick while baking in the casserole dish, then add a little water and stir to thin it out again.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 597 calories; 38.3 31.6 30.4 80 498 Full nutrition

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Reviews

Read all reviews 34
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I got this recipe from the Guinness website several years ago, and I've made it many, many times since then. It is our traditional Christmas dinner with Colcannon. Because I always use sweet o...

Most helpful critical review

Have you ever spent so much time making something that by the time it was ready to eat you were sick of it? I think that's what happened to me here. Made it exactly as written. I found it to ...

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I got this recipe from the Guinness website several years ago, and I've made it many, many times since then. It is our traditional Christmas dinner with Colcannon. Because I always use sweet o...

Made this for Recipe Group...I liked it, but the guys LOVED it! I did do a few things differently though...I didn't have any lard, so I used about 3 Tbsps. butter, 2 onions instead of 5, which s...

Recipe Group Selection: 09, March 2013 ~ I made this for my guys, knowing I would not be trying it. I used 1 pound of round steak and 1 pound of venison. I also had to sub green peppers for t...

First time I followed recipe exactly; second time I made the following changes: Eliminated lard; Reduced bacon to 5 slices, reduced onions to 4, added 2 sliced carrots & 1/2 cup chopped leafy c...

Have you ever spent so much time making something that by the time it was ready to eat you were sick of it? I think that's what happened to me here. Made it exactly as written. I found it to ...

This was incredible!! I made this for St. Patrick's Day and my husband said this is a keeper!! I followed everything exactly except I didn't have raisins and I only used 1/2 of a very large on...

This pie went down so well, people had seconds :)

This had good flavor but I don't like needing a side dish for something like this so if I made it again I would add some veggies and more gravy. I made a quarter of this since I had 1/2 pound of...

Made for Recipe Group. I just dusted the cubes with flour until they were all coated. I also salt, pepper, and garlic powder sprinkled the meat first. Not ever having lard here, I put some olive...