Guinness Pie - Beef and Stout

I was inspired by this recipe a couple weeks ago in the Sunday NY Times magazine...

http://www.nytimes.com/2009/02/22/magazine/22food-t-001.html?emc=eta1

Trust the British on this one: Beef and stout make good pie partners.

I changed it up and modified it a bit by using:

2 1/14 lbs round steak as I only had a wee bit of point saved from last summer.

Cheddar instead of the Trotter's Gear

A store bought 9" deep dish pie crust and topped with a rolled-out sheet of puff pastry.

A full bottle of Guinness with one in the fridge to have with dinner.

Gotta admit, first time out, pretty darn good.
(even the finicky DIL tried it......)

Here's a little pron, (not RTD worthy but still gives an example...)

Thanks all,


The second cut is the point, aka deckle.

The trotter gear recipe is in the link. (I was low on pig's feet...)

Re the salt factor, I used 4 slices of bacon instead of lard and also threw in a little rub when I rolled the cubed meat in seasoned flour..... will dial it back a bit next time.

It is rich but it went over well with the current spouse et al.....