Happy St. Patrick's Day!

My part Irish husband and I celebrate this day by wearing green outfits, maybe listen to his favorite Irish music from Enya, Gaelic Storm, Corrs, Great Big Sea…while having dinner consisting of corned beef, cabbage and potato. Perhaps do River Dance afterward…just kidding!

But this year, out of normalcy, I bought a bottle of beer to made the Irish pie! It seems there is no good substitute for beer…Oh heck! Standing in front of a specialty beer refrigerator for several minutes at a super market, I was totally lost.

Luckily, a gentleman beside me pointed me in the right direction…you need stout beer? Stout means dark beer…let me see… yep, that’ll work.

Whew…that was awkward. Next year, we’re having corn beef, cabbage and potatoes.

Ingredients and Instruction for 1 deep dish pie (Print Recipe Here)

Recommend equipment: Electric pressure cooker

2 pounds steak, cut into chunks
1 Tablespoon flour
2 Tablespoons vegetable oil or olive oil
8 slices bacon chopped
2 large onions minced
10-12 fresh mushrooms sliced
12 ounce Irish stout beer
1 Tablespoon chopped fresh parsley
1 Tablespoon brown sugar
1 package double-crust frozen pie pastry, thawed – I made from scratch using Barefoot Contessa/ Ina Garten’s pie crust recipe.
First step - chilling all the ingredients in refrigerator – Perfect!

Egg wash (1 egg and 1 Tablespoon water, beat well)

Place meat on a large plate and sprinkle with flour or put meat and flour in a zip-lock bag bag, close tight and shake to coat. Set aside.
Set pressure cooker on brown mode then pour in oil, add bacon and sauté until bacon starts to sizzle. Add steak and continue to sauté till browned.
Transfer bacon and steak with slotted ladle to a same plate (#1), leaving juice and fat in the pan.
Put onion and mushroom in the pressure cooker, cook and stir occasionally until onions are lightly browned and mushrooms are tender.
Put meat and bacon back in the pressure cooker. Pour in the beer, add parsley. Set the pressure cooker on low pressure mode and cook for 30 minutes then switch to simmer and cook for 2 hours until gravy has thickened.
Heat oven to 400F.Line a deep-dish 9 inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes. ( I poked several holes then lined with aluminum foil and put pie weights in then bake for 10 minutes first. Remove pie weights and bake for additional 3-5 minutes). Remove it from oven. Keep the oven on.
Spoon cooked steak filling into the baked pie crust. Cover with another crust. Press the top crust and *bottom crust to seal tightly.* bottom crust is hot so handle with care.
Brush top with egg wash. Place pie pan on the rimmed cookie sheet to prevent spillage and bake for 10 to 15 minutes until golden brown. Serve with sour cream if you like. Variation: Add 1-2 Tablespoons of raisins for little sweetness.