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Steak and Guinness Pie

[heart_this] · Apr 20, 2009 · 97 Comments

Steak and Guinness Pie

Last month with St. Patrick’s day I saw a lot of beef stew recipes and something else that caught my eye; a beef stew pie. A beef stew pie is pretty much like it sounds, beef stew that is baked in a pie. That’s right, beef that is slowly braised until it is fall apart tender and full of flavour that is baked into light and flaky golden brown pastry…mmm… To make things even better the beef can be braised in Guinness. Not to stop there but you can also add some bacon and brown the meat and saute the vegetables in the bacon grease for even more flavour. I knew that I would have to make a steak and guinness pie long before this point but then I came across an adaptation of Jamie Olivers steak and Guinness pie on The Cutting Edge of Ordinary that also included cheddar cheese! I would not have thought to use cheddar cheese to a beef stew pot pie but as soon as I heard it I knew that I had to try it!
I modified the recipe a bit so that I would have just enough to fill my pie plate with beef stew. I decided to go with an actual pie crust as my pie crust skills could use a bit of work. The steak and guinness pie turned out amazing! The pie crust came out nice and golden brown and it was light and buttery and flaky both on the top and the bottom. After braising for three hours the beef stew was so full of flavour that it would have been wonderful all by itself but then it was wrapped with the pie pastry and topped with a layer of melted cheddar cheese and it was sublimely good! This was one of the best meals that I have had in a while! This recipe is definitely a keeper. I went with a classic pairing and served the beef and guinness pot pie with a side of peas.

Steak and Guinness Pie
Steak and Guinness Pie

Steak and Guinness Pie

Steak and Guinness Pie

Prep Time: 10 minutes Cook Time: 4 hours 5 minutes Total Time: 4 hours 15 minutes Servings: 6
ingredients
  • 4 slices bacon (sliced)
  • 1 pound beef (cut into bite sized pieces)
  • 1 onion (sliced)
  • 2 stalks celery (sliced)
  • 2 carrots (cut into bite sized pieces)
  • 4 ounces mushrooms (quartered)
  • 2 cloves garlic (chopped)
  • 1 can Guinness
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon thyme (chopped)
  • 1 tablespoon rosemary (chopped)
  • 1 bay leaf
  • 2 pie crusts
  • 1 cup cheddar cheese (grated)
  • 1 egg
  • 1 tablespoon water
directions
  1. Cook the bacon and set aside leaving the grease in the pan.
  2. Add the beef and brown on all sides and set aside.
  3. Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.
  4. Add the garlic and cook for another minute.
  5. Add the guinness and deglaze the pan.
  6. Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
  7. Reduce the heat and simmer, covered, until the beef is tender, about 2-3 hours.
  8. Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
  9. Sprinkle the cheese over the beef stew and cover with the top pie crust.
  10. Mix the egg and water and brush it onto the top of the pie crust.
  11. Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.
Similar Recipes:
Chicken Pot Pie
Irish Lamb Stew
Italian Style Beef Stew with Butternut Squash
Nikujaga (Japanese Beef Stew)
Guinness Braised Onion and Aged White Cheddar Quiche
Bangers and Colcannon with Guinness Onion Gravy
Corned Beef Poutine with Guinness Gravy
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash

More St Patrick’s Day recipes!

Bacon, Beef, English, Food, Main Course, Pie, Recipe, St Patricks Day

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Reader Interactions

Comments

  1. Sara says

    April 21, 2009 at 1:05 am

    This pie looks AMAZING. I want to go make it right now, except that it is about 90 degrees here right now! 🙂 I will definitely be making it when the weather cools down!

    Reply
  2. lepetitvagabond says

    April 21, 2009 at 1:18 am

    Excellent! I’ve not tried Guinness with beef yet… but I heard it’s a classic!

    Reply
  3. Helene says

    April 21, 2009 at 1:22 am

    This is a beautiful pie. I love that it has Guinness.

    Reply
  4. Manggy says

    April 21, 2009 at 1:22 am

    That is a ton of pie! Send leftovers my way! 🙂

    Reply
  5. Sharon says

    April 21, 2009 at 1:27 am

    Mmmmm, looks delicious!

    Reply
  6. mary says

    April 21, 2009 at 1:29 am

    This photo is making me seriously hungry. Yum.

    Reply
  7. Christina Kim says

    April 21, 2009 at 1:30 am

    Oh, this looks just divine, Kevin!

    Reply
  8. Leslie says

    April 21, 2009 at 1:31 am

    Looks great Kevin! The steak instead of normal ground beef kicks it up a notch!

    Reply
  9. Foodie with Little Thyme! says

    April 21, 2009 at 1:45 am

    YUM!

    Reply
  10. Anonymous says

    April 21, 2009 at 2:08 am

    What a beautiful looking meat pie – great job!

    Reply
  11. Sara says

    April 21, 2009 at 2:14 am

    This sure looks delicious. I love that you included bacon, it makes everything taste better!

    Reply
  12. Julie says

    April 21, 2009 at 2:36 am

    It looks super…I’ll bet the cheese in there gives it an extra bit of yum!

    Reply
  13. Y says

    April 21, 2009 at 4:04 am

    Your crust looks masterly. I make Beef and Guinness stew on occasion. Never would have thought of gilding the lily and including cheese in the pie. Is cheese a little too over the top? Oh well, I guess there’s only one way to find out..! 🙂

    Reply
  14. Jaime and Jen DISH says

    April 21, 2009 at 4:24 am

    Oh Kevin, this is one thing I am going to make, how amazingly beautiful and delish it looks! BRAVO!!!

    Your foodie friend,

    Jenifer

    J&J DISH

    Reply
  15. Rosa's Yummy Yums says

    April 21, 2009 at 5:09 am

    A beautiful steak pie! Really appetizing!

    Cheers,

    Rosa

    Reply
  16. mikky says

    April 21, 2009 at 7:50 am

    what a lovely treat… fresh from the oven, and perfect!!! 🙂

    Reply
  17. Nina Timm says

    April 21, 2009 at 7:55 am

    That is fall-off-the-bone beef for sure!! I would not mind a slice of that delicious pie!!!!

    Reply
  18. [email protected] Cutting Edge of Ordinary says

    April 21, 2009 at 10:27 am

    Kevin I’m so tickled that you decided to try the pie! Flattered really! I thought the addition of cheese was great too! I love that you adapted it down to a regular pie pan. Bravo!

    Reply
  19. Maggie says

    April 21, 2009 at 11:46 am

    One of the benefits of being Australian is that the whole consists on a diet of pie. Not “pecan pie” or “pumpkin pie”, our pies have meat in them, and boy can Australian’s make pie. I am glad yours turned out so very well, looking delicious.

    Be careful, pie very tasty, pie very fattening.

    Reply
  20. Amanda says

    April 21, 2009 at 11:48 am

    Wow that looks amazing! I have to try it, bookmarking now 🙂

    Reply
  21. Jeanine says

    April 21, 2009 at 12:24 pm

    That looks absolutely delicious!!

    Reply
  22. Peter M says

    April 21, 2009 at 12:52 pm

    Kevin, I too made Jamie Oliver’s pie and everyone love it! I don’t think I’ll include the cheese in there next time as it got lost in the dish.

    Two thumbs up!

    Reply
  23. Debbie says

    April 21, 2009 at 1:02 pm

    Gorgeous pie Kevin…well done!

    Reply
  24. Dawn says

    April 21, 2009 at 1:39 pm

    oh man Kevin, now this is a pie! Right? Holy cow! My hubby would be in pie heaven if I made this.

    Reply
  25. Joanne says

    April 21, 2009 at 1:47 pm

    Wow, what a great St. Patty’s day recipe (or any day…I want it now, at 9AM on a Tuesday morning).

    Reply
  26. Jeff says

    April 21, 2009 at 1:49 pm

    I love making this pie. It always looks so amazing and the peas just add to the whole dish.

    Heck guinness and anything is a win win

    Nicely done!

    Reply
  27. Jaime and Jen DISH says

    April 21, 2009 at 1:55 pm

    I’m drooling and it’s only 7:00 in the morning. Is it wrong to want steak and potatoes for breakfast in the form of a pie? We are HUGE Guinness fans in this house. I will be trying this. Thanks again!
    Jaime

    Reply
  28. lisaiscooking says

    April 21, 2009 at 2:01 pm

    Your crust looks amazing! That sounds like a very flavorful pie!

    Reply
  29. lillian says

    April 21, 2009 at 2:45 pm

    Everything you make is amazing!I’ve just returned from a weekend with no internet and the first thing I had to check out was your yummy blog! A question now: Who eats all the food you make? I’m guessing it’s not only you,because you look nice and slim in your picture…..unless you are just as talented in the photoshop department!….

    Reply
  30. The Cooking Photographer says

    April 21, 2009 at 2:53 pm

    I just realized what I like about your blog Kevin. You like good food and you dive right in unafraid to cook whatever you desire, and even if your pie crust skills aren’t as good as you’d like, you find a way to work around it.

    Bravo!

    Reply
  31. Mary Ellen says

    April 21, 2009 at 2:53 pm

    Wow, this looks amazing! Two great comfort foods combined – stew and pot pie!

    Reply
  32. timboxyz says

    April 21, 2009 at 3:20 pm

    That looks fantastic Kevin! Got any leftovers to share? 😉

    Reply
  33. Gloria says

    April 21, 2009 at 4:07 pm

    This look absolutely amazing Kevin!! and tasty!!!! Gloria

    Reply
  34. musingegret says

    April 21, 2009 at 4:50 pm

    Kevin, I thought of you when I read this recipe that included mango chutney: http://www.ayearfromoakcottage.com/2009/04/for-sale-baby-shoes-never-worn.html

    Love your blog, your recipes and your photos. Found your site through Tastespotting!

    Where are you going on vacation this year? Bring back recipes!

    Reply
  35. Spryte says

    April 21, 2009 at 5:33 pm

    My mouth opened as soon as I saw the picture! That looks DELICIOUS!

    Reply
  36. Marjie says

    April 21, 2009 at 5:48 pm

    Everything is indeed better with beef and bacon. I believe my sons would enjoy this almost as much as i would!

    Reply
  37. Christelle says

    April 21, 2009 at 6:25 pm

    humm, who could refuse a slice of that ???
    Yummy!

    Reply
  38. Memoria says

    April 21, 2009 at 6:48 pm

    WOW! The pie crust looks awesome!! If only this recipe didn’t require alcohol, I would so make this.

    Reply
  39. [email protected] says

    April 21, 2009 at 7:08 pm

    Wow that looks so good!

    Kevin, I was wondering, how do you do your grocery shopping?

    Do you make a plan on the weekend and do one shopping trip, or do you go to the store multiple times during the week.

    You must have a pretty nicely stocked pantry…

    Just curious! Your food looks amazing as usual!

    Reply
  40. meeso says

    April 21, 2009 at 7:12 pm

    Well… if anything, your meals aren’t boring anymore!!!

    Reply
  41. Karen says

    April 21, 2009 at 7:40 pm

    What a comforting dish. Great job 🙂

    Reply
  42. unconfidential cook says

    April 21, 2009 at 7:45 pm

    I bet that cheddar is, indeed, great in there….and I just love the idea of steak pot pie instead of standard chicken.

    Reply
  43. Anonymous says

    April 21, 2009 at 7:46 pm

    boy…that’s not on my diet. I can tell by looking at it’s scrumptiousness.

    Reply
  44. Manny says

    April 21, 2009 at 7:57 pm

    upon my many random ramblings and rummages, I cam across this and I am amazed at how delicious this pie looks! My weakness is Guinness, and with beef? You sly fellow, I embrace your genius! Keep up the good work!

    Reply
  45. Anonymous says

    April 21, 2009 at 8:37 pm

    I’ve made tons of chicken pies, but never a beef pie. This one looks very hearty.

    Reply
  46. Anonymous says

    April 21, 2009 at 9:29 pm

    Whoa, that is a hearty man’s pie!!! Bacon, beef, beer. Nice.

    Reply
  47. Kevin says

    April 21, 2009 at 9:54 pm

    [email protected]: I plan my meals ahead of time and try to get all of my grocery shopping done on Saturday mornings. That way I have everything that I need for the upcoming week and I don’t have to worry about running around at the last minute.

    Reply
  48. Kevin says

    April 21, 2009 at 10:23 pm

    Memoria: You could easily replace the beer with more beef stock and it would still be really good!

    Reply
  49. Kevin says

    April 21, 2009 at 10:28 pm

    lillian: Unfortunately most of the time it’s just me… though I guess that just means that there is more for me. 🙂

    Reply
  50. Elizabeth says

    April 21, 2009 at 11:00 pm

    I’m trying to decide if making this pie would make me miss Ireland even more or temporarily quell my strong urge to go back again.

    Reply
  51. Kerstin says

    April 21, 2009 at 11:11 pm

    Looks like a great hearty comfort food dish – yum! Your pie crust looks perfect.

    Reply
  52. Jen Yu says

    April 21, 2009 at 11:37 pm

    Ooooh, that sounds fantastic right about now. Looks great too. You can’t possible finish all of that… lemme help you 😉

    Reply
  53. Katrina says

    April 22, 2009 at 12:23 am

    Goodness! Looks de-lish!
    My husband would LOVE even just your leftovers! 😉

    Reply
  54. Anonymous says

    April 22, 2009 at 1:07 am

    I found a whole collection of Guinness recipes here… http://www.gigfy.com/recipeds.html

    Reply
  55. Amanda says

    April 22, 2009 at 6:41 am

    That looks terrific. Definitely a keeper for one of the colder days.

    Reply
  56. Anonymous says

    April 22, 2009 at 8:37 am

    I love Guiness so why not cook with it too? I will certainly have to try this one.

    Reply
  57. caralluma fimbriata says

    April 22, 2009 at 7:14 pm

    Oh my God does that every look good..

    This will be on my table before too long.!!!

    I love it and I am going to try it.
    It sounds so fantastic and the picture is great.!!!

    Thanks for sharing.!!!

    Reply
  58. Kathy - Cooking On the Side says

    April 22, 2009 at 9:53 pm

    This pie looks so terrific! I love savory pies – as soon as this heat wave finally breaks I’m going to look into making one. Wow!

    Reply
  59. Christina says

    April 23, 2009 at 3:27 am

    MMmmm, this is right up my alley! Thanks for sharing!

    Reply
  60. elly says

    April 24, 2009 at 1:16 am

    This looks out of this world. I am DEFINITELY trying this one! Mmm.

    Reply
  61. Stefanie says

    April 24, 2009 at 1:02 pm

    I made this last night and it was excellent. The only thing I switched was duchess potatoes on top rather than the pie crust.

    Reply
  62. Jeanne says

    April 27, 2009 at 11:09 am

    Oh how fantastic!! I can’t think of anythign nicer than a layer of cheese in a steak pie. Thanks for sharing the recipe – definitely going to have to try this one!

    Reply
  63. JenHunsaker says

    May 4, 2009 at 1:14 am

    This pie was delicious. I used all beef broth instead of stock or guiness, and subbed 2 small potatoes for the mushrooms. I don’t think I’d add the cheese next time though, but the overall taste was great. I loved the spin off a typical chicken pot pie. Thanks!

    Reply
  64. carole says

    March 17, 2011 at 3:42 pm

    amazing…mouth=watering!
    Kevin, i assume you know NOTHING about cholesterol:)
    hope you never do!
    caroles

    Reply
  65. Jessica says

    March 8, 2012 at 3:53 pm

    Great, now I'm really hungry. Thanks for sharing.

    Reply
  66. Kristin says

    March 17, 2012 at 9:00 pm

    The stew is simmering in my dutch oven as we speak…one question though, as it simmers, does the liquid thicken? It seems very liquid-y right now, I just didn't want to pour it into the pie crust and it getting soggy. Can't wait for dinner tonight. Happy St.Patty's Day!

    Reply
  67. Kevin says

    March 17, 2012 at 9:41 pm

    Kristin: Yes the liquid will reduce and thicken while it is simmering without the lid. Enjoy!

    Reply
  68. Kristin says

    March 17, 2012 at 10:57 pm

    Oh no wonder! I had it covered. Taking it off now hoping it will thicken some 🙂 thanks.

    Reply
  69. yogamom says

    March 19, 2012 at 2:12 pm

    I made this stew in the crock pot and then used puff pastry on top when I put it in bowls to bake. My family loved it. Next time I'm going to bake the puff pastry circles separately and put one on the bottom, ladle in the stew and then put the other on top for a nice crunchy texture.

    Reply
  70. Anonymous says

    April 4, 2012 at 12:15 am

    We made this for St. Paddy's Day. It was so good that we're having it again tonight. With mushy peas!

    Reply
  71. Kristin says

    April 12, 2012 at 4:36 pm

    This was so yummy! Definitely worth taking the extra time to make the pie crust. My husband loved it. Thanks again for the recipe!

    Reply
  72. Anonymous says

    July 18, 2012 at 9:06 pm

    I made this following your directions perfectly, and I absolutely loved it. It was exactly the pie recipe I was looking for. Thank you!

    Reply
  73. Anonymous says

    March 15, 2013 at 6:48 pm

    I REALLY want to make this for a party. Only problem is I'd HAVE to make it ahead of time. Do you think I could assemble it ALL the night before/day of and refrigerate it until before we eat then bake it? Or will the crust get funky and mush? Any suggestions?

    Reply
  74. Kevin says

    March 16, 2013 at 3:04 pm

    Anonymous: I think the pie crust is going to have problems if you do it like that. I would fit the lower pie crust into the pie plate and have the top rolled out, wrapped in plastic with the filling separate and then quickly assemble and bake on the day of. Enjoy!

    Reply
  75. Anonymous says

    March 18, 2013 at 12:26 am

    This is cooking on my stove top as we speak in Dallas, TX! However, all of the stock and guinness dried up within 40 minutes of simmering so I added a bit of water. May transfer to the pie dish while the meat is still tender, afraid to let it simmer any longer and it will be dried up. I will report back once it's on the table!

    Reply
  76. Anonymous says

    March 18, 2013 at 2:47 am

    Hello again! Reporting back on my previous post – and all is good! the pie came out fine – it was fantastic!!!!!!!!! Thank you! and my dear hubby liked it as well!

    Reply
  77. Anonymous says

    March 18, 2013 at 6:47 am

    What kind of steak did you use??????????

    Reply
  78. Anonymous says

    September 9, 2015 at 10:08 pm

    I'm making this now. Did you omit the veggies when you made yours? I don't see any in your picture!

    Reply
  79. bristol plasterers says

    September 15, 2015 at 4:19 pm

    Lovely, top marks for this. Tastes great. Thanks.

    Simon

    Reply
  80. Carly Staal says

    March 10, 2016 at 8:03 pm

    This pie turned out phenomenally! It was a massive hit at the family dinner. I made homemade pie crust and I believe the beef was a bottom round roast. Adding to the collection of "to make again". Really enjoying your recipes Kevin.

    Reply
  81. Anne says

    April 4, 2017 at 11:06 pm

    I'm in the middle of making this right now! It's simmering in my large cast iron skillet and I've doubled the recipe. Oh my gosh the house smells AMAZING! Question: Is it supposed to simmer the whole time with the lid on or off?

    Reply
  82. kevin says

    April 6, 2017 at 3:14 am

    Anne: It should be simmered covered. I updated the recipe and I hope you enjoyed it!

    Reply
  83. Anonymous says

    October 7, 2017 at 8:38 pm

    This is one of the few blog recipes I make over and over again. It's amazing! Perfect dinner for my Irish husband 🙂

    Reply
  84. Anonymous says

    May 28, 2018 at 1:50 am

    This is amazing!! We all loved it. It smelled delicious as it simmered and tasted even better. I am looking forward to cooking it again and I may even be trying some other meats and veggies for a variety of flavors. But we will always come back to this I am sure.

    Reply
  85. Ed says

    March 10, 2019 at 4:39 pm

    Have you tried it with Dubliner cheese instead? It’s more expensive than cheddar but I think that’s what I’m going to use.

    Reply
    • kevin says

      March 12, 2019 at 12:54 pm

      I will have to try it with Dubliner cheese now!

      Reply
  86. Judy says

    March 11, 2019 at 7:45 pm

    I can only get guiness in a bottle. How much do I use?

    Reply
    • kevin says

      March 12, 2019 at 12:48 pm

      Use the whole can 912-16 ounces). Enjoy!

      Reply
  87. Lorraine says

    December 27, 2020 at 10:44 am

    I have the Steak and Guiness pie in the oven at this very moment Kevin. I’m a bit worried as the gravy tastes very bitter because of the Guinness. Will this cook out as it cooks or do I need to do something now to rescue it.

    Reply
    • kevin says

      December 29, 2020 at 9:32 am

      There will be some bitterness and it should be balanced out by the cheese and pastry crust but you could add some more sweetness to the mix for more balance. Brown sugar would work and I sometimes like to add chopped prunes or dates!

      Reply
  88. Bill says

    March 4, 2021 at 6:32 pm

    This has been a family favourite for several years now. We substitute 1/2 c of red wine for some of the beef broth and add 1 t of tarragon. A great recipe, Kevin!

    Reply
  89. Harmony says

    March 12, 2021 at 7:02 am

    Excellent recipe! My pickiest eaters even loved this recipe! Thank you!

    Reply
  90. D Bailey says

    March 17, 2021 at 6:40 pm

    A teaspoon of each spice would’ve been sufficient. A tablespoon of Rosemary was a bit overpowering.

    Reply
  91. Maggie says

    October 6, 2022 at 12:50 pm

    What kind of cut of beef do you use?

    Reply
    • kevin says

      October 11, 2022 at 9:45 am

      I usually go for chuck or other fattier cut but you can also use a leaner cut like eye of round or sirloin.

      Reply

Trackbacks

  1. Best Irish St. Patrick's Day Recipes You Must Make At Home - Glam Vapours says:
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  2. St Patrick's Day Food Ideas to Welcome Good Luck - Recipe Magik says:
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