Last year for St. George’s Day, fat from a failed Toad in the Hole recipe (sausages cooking in Yorkshire pudding) shorted the elements in the oven. It took a week of frustration and bad pizza before it was fixed.
I was determined to do better justice to the English holiday. And, with the damp, cold weather that we had on April 23rd, a steak and stout pie was the remedy. No possible way to break the stove this time – pastry armour would keep everything in place.
Substitutions made in the recipe were a few, mainly out of availability. I used a local English-style dark ale for the gravy, because I wanted to give it a Canadian twist. I couldn’t source the cheese (used medium cheddar deli-style), some of the fresh herbs (dried herbs to the rescue), and the particular cut of meat requested (but that was okay, because roasts were on sale).
It was REALLY good – that night and as leftovers for a couple of days’ lunches.