Steak and Ale Pot Pie

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You had me at ale!

A delicious pie made with braised steak in ale. This Steak and Ale Pot Pie is a must on cold winter nights or when you need something comforting!

Enjoy!

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Steak and Ale Pot Pie

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Recipe by Angela and Mark Course: DinnerCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 
Total time

2

hours 

30

minutes

Ingredients

  • For the Pastry
  • 2 sheets puff pastry

  • 1 large egg, beaten

  • 1 tbsp water

  • 1 bag dried beans

  • For the Filling
  • 3 tbsp brown butter

  • 3.5 pounds beef chuck, trimmed of fat and connective tissue and cut into bite size cubes

  • 1 large onion, chopped

  • 2 large carrots, peeled and chopped

  • ¾ cup frozen shelled soy beans

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • 3 tablespoons all-purpose flour

  • 12 oz (1 bottle) English brown ale, or other dark beer

  • 1 cup (118 ml) beef stock

  • 2 teaspoon fresh thyme, finely chopped

  • 3 tbsp fresh rosemary, finely chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

Directions

  • BLIND BAKE THE PASTRY BOTTOM
  • Preheat oven to 425. Roll out prepared puff pastry sheet slightly (frozen puff pastry takes about 30 minutes at room temperature to become workable, so keep that in mind). In a deep pie pan or casserole dish, press one sheet into the pie pan, making sure that about a quarter inch of the pastry overlaps the edge as it will “puff” and shrink during cooking. On top of the pastry, lay a piece of parchment paper and fill with dried beans (or pie weights). Put in preheated oven for 13 minutes. Remove from oven, and remove parchment and beans. Poke some holes in the bottom of the pastry with a fork and return to the oven for 5-6 minutes until golden brown.
  • FOR THE FILLING
  • Add the brown butter to a large skillet over medium high heat. Add the beef (don’t overcrowd and brown in stages with more butter if necessary) and cook, turning the pieces until brown on at least two to all four sides. Remove the beef to a large dutch oven or other pot and set aside.
  • To the same pan, add the onion, carrots and soybeans and cook for about 3-4 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
  • Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Add entire contents of the skillet to the dutch oven that the beef is in and put the dutch oven on medium heat.
  • Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
  • Cover with a lid and simmer for one hour. Remove the lid and simmer for 15 more minutes to thicken the liquid. It should be thick (think gravy). You are looking for tender beef at this point – almost perfect texture but a little less tender than perfect. Remember, the beef will cook in the pie in your oven and you don’t want it to become mush.
  • ASSEMBLE AND BAKE THE PIE
  • While the filling cooks down, roll out the other puff pastry sheet and set your oven to 400 degrees.
  • Whisk the egg and water until well combined to create an egg wash for the top layer of the puff pastry.
  • When filling is done, add it to the pre-baked shell. Lay the top pastry over the pie and pinch the edges with your fingers or a fork sealing the pie. Then brush the top pastry with the egg wash and cut a few small slits in the crust. Bake for 15 minutes until deep golden brown.
  • Remove from oven, let sit for about 8 minutes and serve.

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