Irish Pub Style Steak and Stout Pie
serves 6

double crust for a 9-inch pie plate
4 slices bacon, chopped coarse
2 onions, chopped
4 T. flour
1 t. seasoned salt
1/4 t. black pepper
2 lbs. beef stew meat
4 T. veg. oil
2 T. golden raisins
1 T. lite brown sugar
1 12 oz. bottle Guinness stout
Tabasco sauce to taste
1/2 c. parsley, chopped

Line a 9-inch pie plate with half of prepared pastry. Bake accord. to pkg. dir. and cool.

Preheat oven to 350. Cook bacon, drain. In same skillet, saute onion till limp. Drain and put bacon and onion into an oven-proof casserole. Combine flour, salt and pepper in a large bowl. Add meat and toss to coat. Heat oil in skillet and add pieces of beef to brown. Drain and add to casserole.

Place casserole over med-high heat and add raisins, brown sugar, stout and Tabasco. Bring to a boil stirring to blend well. Cover and bake in oven for 1 1/2 hours. Stir occasionally. Add more stout or water if gravy appears too thick.

Remove from oven and increase oven temp to 425. Stir parsley into mixture, spoon into pie shell, roll out the other pie crust and cut out shamrocks or slits to vent steam. Place on pie, flute or crimp edges. Place pie on cookie sheet and bake till crust is golden about 16 mts. Remove from oven and let sit 15 mts. before cutting.