Adopted from https://cooking.nytimes.com/recipes/1012397-guinness-pie but updated some instructions and documenting to get around the paywall. Total time: 4 hours cooking, dough will need to rest 2 hours in the fridge. Ingredients: For the stew: For the Pastry: The original recipe calls for no bottom crust; should you want a bottom crust double this list: Cooking Instructions:… Continue reading Steak and Guinness Pie