British Guinness & Steak Potpie

This Potpie is so flavorful and delicious, it was hard not to keep picking at it before it went into the crust! The pie is a 5 star recipe for sure, however the gravy was not to our liking at all. We didn't think it needed gravy anyway, it was moist and the meat was very tender. If you want gravy, forego the Guinness and just make the packaged gravy with water or milk. Made with the ale it was too bitter and salty to eat. That said, let me get back to this wonderful pie. I seasoned and browned the meat without the flour and set it aside, then gave the mushrooms a good browning in the same pan. I set them aside and continued with the onions. I put everything back into the pan and then added the flour and cooked for a couple minutes before proceeding with the recipe as directed. (This is just my personal preference when browning.) I will definitely make this again! DH was in heaven, too. Thanks, Dee, this is a keeper!