Guiness Meat Pie

As taken from the cookbook Hot Providence and credits go to Nola Swanson

"This dish is a real magnet for gourmets! Since it is sort of an English dish, it might be fun to serve with popovers. It would go great with steamed asparagus, or some kind of root vegetable (beets!). I served a chocolate dessert which followed the red meat and wine very nicely.

Filling:
1/4 C oil, preferably olive
1 1/2 lbs beef top round, or stew meat
4 slices of bacon, chopped
1 large onion, diced
1 garlic clove, minced
2 carrots, sliced
1 stalk celery, sliced
8 oz mushrooms, stemmed and quartered
2 Tbsp. flour
1 C beef stock
1 C Guiness beer
1 C chestnuts, peeled and roasted
salt
peper

Crust:
2 C flour
1/4 C fresh white bread crumbs
1/4 tsp. salt
2/3 C chilled butter
1/2 C cold water

Topping:
1 egg, beaten

For filling: Heat oil in a medium pot. Add beef and bacon; sear over medium heat for about 5 minutes, or until beef is browned on all sides. Add onion, garlic clove, carrots, celery, and mushrooms, and cook 8 minutes or until soft, stirring occasionally. Sprinkle in flour and cook 1 minute before adding the beef stock, Guiness and chestnuts. Season with salt and pepper turn down heat and simmer at least 2 hours, stirring occassionally.

For crust: Mix flour, bread crumbs, and salt in a medium bowl. Cut in butter until crumbly. Add cold water and stir just until sticking together. Make balls out of 1/3 and 2/3 of the dough (one twice as large as the other) and chill for 30 minutes. Roll out large piece of dough, and place in a greased 9x9 pie pan. Add flling. Roll out small dough; cover pie and crimp edges. Brush top of crust with beaten egg and cut vents in the top crust.

Bake at 375 degrees Farenheit and 45 minutes, or until golden brown. Serve with Guiness or Cabernet Sauvignon or a French Bourdeaux."