From the Angel Inn in Niagara-On-The-Lake comes this heavenly pub pie. There's a secret alternative to Guinness should you have none at hand or should you not be inclined to it or be unable to drink beer, for that matter:

In a large bowl, combine 1 cup Guinness, 1 large chopped onion, 2 bay leaves, a sprig of thyme and 1 tbsp tomato puree. Add a pound of cubed beef and 1 trimmed, cubed veal kidney. Marinate for several hours. Reserving the marinade, drain the meat. In a saucepan, stir together meat and 1 tbsp flour. Pour in marinade and simmer uncovered over medium heat for 30 to 40 minutes. Let cool. Refrigerate overnight to improve flavours. 

Discard bay leaves and sprig of thyme. Drain the meat and place in four individual pie dishes. Add 3 shucked oysters to each dish. Roll out 8oz. puff pastry and cut to fit each pie. Brush with an egg wash (1 egg beaten with 2tbsp. water) and bake at 425 degrees F. for 25 minutes or until crust is golden brown. For a tasty alternative, use Merlot in place of Guinness.

This wonderful Irish Pie is complemented with a side of Grilled Mushrooms ~ Just combine 2 tsp. thyme and oregano with 1 tbsp each of tarragon, rosemary and mint. Stir in 1/4C Cabernet Sauvignon (or Cabernet/Merlot), 1 tbsp each of olive oil and lemon juice, 1 clove of minced garlic, salt and pepper to taste. Mix well. Add mushrooms, stirring to coat. Marinate for 15 minutes. Grill mushrooms on high for 4 minutes; turn and grill an additional 4 minutes. Time these to be ready just as the pies come out of the oven so begin grilling on the BBQ or indoor grill about 5 minutes prior to putting the pies in the oven.

Fine beers and  wines are available in concentrated form for home brewing and vinting through any Bitters & Grapes store. 

These two recipes are from Canada's Wine Country Cookbook, Darling & Ramsay, Macmillan Canada. Toronto; 1993