Guiness and Steak pot pie

A good way to use leftover steak.

Ingredients:

• 2 cups good cooked steak, cubed

• 1 large can Guiness draught (2 to 14 oz)
• 1 small onion, thinly sliced
• 2 minced cloves garlic
• 2 potatoes and 2 carrots, peeled and diced
• 2 Tbs fresh Thyme, chopped
• 1 Tbs brown sugar
• 2 tsp Worstershire sauce
• 1 Tbs Balsamic vinegar
• 2 Bay leaves
• 1 cup beef broth or stock
• Salt and pepper, to taste
• A generous pinch of Nutmeg
• 2 pie crusts, savory
• 4 Tbs butter
• 1/2 cup plain flour
• 1 beaten egg, to wash the top of the pie.

Directions:

Melt butter in large pot. Saute garlic, onion, and vegetables in the butter along with the Thyme on medium heat for about 5 minutes, until tender. Add meat and stir about a minute, then add flour, and about a tsp each salt and pepper, then cook and stir for about 3 minutes to take the raw edge off of the flour. Pour Guiness and broth into the pot and add rest of the seasonings. Warm to a simmer, then reduce heat to low and cook for 30 minutes to an hour.

While filling is simmering, preheat oven to 400°F. Once filling is thick, check seasonings and adjust to taste before transferring to a 9inch pie tin lined with one of the savory pie crusts. Smooth filling and top with remaining crust, sealing the edges. Cut vents into the top of the pie, then brush gently with egg wash. Cook in the oven over a baking sheet to catch any rogue filling for about 30 minutes. Remove from oven once pie crust is golden and filling bubbly. Let rest at least 30 minutes before serving.