Steak and Guiness Pie

For double-crust pie in deep pie dish. --

Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small.

Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guiness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guiness or water if the rich brown gravy gets too thick.

Meanwhile, line a deep pie dish with half the pie crust: bake it blind*: then add the Guiness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.

Variation: for the brown sugar, substitute 3 T honey.

* to bake blind means to pre-bake.

**Shortcrust Pastry

* Plain flour - 400g (14 oz)
* Salt - 1/4 tsp
* Butter or yellow margarine - 100g (3 1/2 oz)
* White margarine or lard - 100g (3 1/2 oz)
* Cold water - to mix

Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.