Steak and Ale Pie with Cayenne

1 pound beef stew meat or sirloin, in bite-sized pieces

Salt and pepper

Flour for dredging

Olive oil

1 large onion, cut in large pieces

2 cloves garlic, minced

12 ounces Guinness (or other dark beer)

1 tablespoon cayenne pepper sauce (or to taste)

2 potatoes, peeled and diced (Yukon Gold works well)

1 tablespoon flour

½

pound mushrooms, your choice, thickly sliced

Pastry for a double-crust, 9-inch pie

Cayenne pepper

Wash beef chunks and pat dry. Salt and pepper the beef, dredge in flour, tapping off excess.

Heat a thin layer of oil in a Dutch oven; brown the beef. Add the onions, garlic and beer; simmer covered until the meat is tender, 30-45 minutes depending upon cut of meat used).

Heat oven to 400 degrees. Add cayenne pepper and potatoes to the pot and stir to combine. Cover and simmer 15 minutes more or until potatoes are fork-tender.

In a small bowl mix 1 tablespoon flour with a couple tablespoons warm sauce; stir into the pot and simmer until it thickens slightly. Add mushrooms.

Line a pie plate with one of the pie crusts. Spoon the beef mixture into the crust, top with remaining pie crust and crimp the edges to seal. Sprinkle top crust with cayenne pepper. Cut slits in the top and bake 35-40 minutes or until crust browns and the gravy bubbles.

Serves eight.