The Best Steak and Guiness Pie Ever.

A traditional English favorite. Warm, filling, and delicious. If times are really rough, you can give it a little extra cheer by substituting Jamison Irish Whiskey for the Guinness. Use at your own risk. (note from Jena: Do not substitute Jamison Irish Whiskey for the Guinness.)

CRUST:

• 1 tsp sage
• 1 - 2 cup flour (give or take)
• pinch salt
• 1 stick super cold unsalted butter
• 2-4 Tbsp ice water

Heat oven to 375F.

*If you have a food processor the crust is easy. Just use the pulse button. Keep in mind that the crust will be flakier the less you work the dough and the colder you keep the butter in the dough.

Put a soup spoon in a small glass with 2 ice cubes and just enough water to cover the ice cubes.

Cut the cold butter into chunks. Add the flour, salt and sage. Using a fork or pulse button, mix the butter with the flour until you have chunks the size of gravel or small flakes. Add flour to get the desired texture.

Spoon the ice water one Tbsp at a time and pulse the mixture or toss it with a fork until the chunks are the size of small peas. You should now be able to squish the dough into two balls (if it is too dry add ice water, too wet - flour).

Roll out the balls into a top and bottom crust -using flour as needed. Put the bottom crust in a pie pan. Cover the edge of the crust with strips of aluminum foil (to prevent burning) and stick it in the oven. Put the top crust between wax paper and stick it in the refrigerator.

After about 5 min the crust will bubble up. When this happens you will need to puncture the bottom of the crust with a fork. When the bottom crust is brown, take it out of the oven and cover with a tea cloth or clean dish towel.
FILLING:

• 1/2 onion
• 5-6 mushrooms
• 1 stick celery
• 4 sprigs fresh thyme
• 4 clove garlic
• 1 bay leaf
• 3 Tbsp olive oil
• 1/2 cup sesame oil (refined, not toasted)
• 1/2 cup flour seasoned with salt and pepper
• 1 lb. Londen broil or other tough steak
• 1 pint Guinness

As the bottom crust is baking start on the filling.
Chop up the onions, mushrooms and celery. Crush and chop the garlic. Heat a cast iron pan. Add olive oil, vegatables and thyme. Saute until tender. Transfer to a bowl.

Without rinsing the pan, add enough refined sesame oil (or other high temperature oil) to cover the bottom of the pan.
Cut meat into bite sized chunks (I use kitchen scissors). Toss the meat in the seasoned flour. Brown small batches of floured meat in the frying oil.

When all the meat is browned, return all the ingredients (meat and vegatables)to the pan and turn the heat to simmer.
Add the Guinness and the bay leaf.

Simmer, partially covered for 1 1/2 to 2 hours until a thick sauce forms. At this point the house will smell so good you will start to drool. Salt as necessary.

Add the filling to the pie crust and top with the crust in the refrigerator.

Bake at 375F until the crust is brown. Take out of the oven and let sit for 5-10 minutes.
*Variation: You can also make a double thick bottom crust and top the pie with mashed potatoes.