Steak and Ale Pot Pies
Individual Steak and Ale Pot Pies to warm you up on a cold night!
Ingredients
For the Filling
- 2 tablespoon unsalted butter
- 2 tablespoon plus 1 teaspoon all purpose flour
- 2 lbs. Sirloin steak, cut into bite size cubes, excess fat trimmed
- 4 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoon olive oil, divided
- 1 medium onion, diced small
- 2 medium carrots, peeled and diced small
- 2 stalks of celery, diced small
- 1 cup frozen shelled soybeans, thawed
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 12 oz brown ale, or other dark beer that is lightly hopped
- 2 tablespoon Worcestershire sauce, divided
- 3 cups beef stock
- 2 teaspoon dried thyme
- 2 tablespoon fresh rosemary, finely chopped
- 1 tablespoon balsamic vinegar
For the Pastry
- 1 sheet puff pastry (thawed)
- 1 egg, gently beaten with a fork
- 2 teaspoon water
Instructions
Prepare the Filling
- First, make a roux by melting the butter over medium heat in a small saucepan. Add the flour, whisking constantly. Cook for about 3 minutes, stirring occasionally just until the roux turns light brown. Remove the saucepan from the heat and set aside. The roux will cook a little more on its own without the direct heat.2 tablespoon unsalted butter, 2 tablespoon plus 1 teaspoon all purpose flour
- In a bowl, add the meat and 2 teaspoon of the salt and ½ teaspoon of the pepper. Work the seasoning into the meat. Add 1 tablespoon of the oil to a large skillet over medium-high to high heat. Add the beef without overcrowding. If necessary, do this step in two batches, using another tablespoon of oil if necessary. Cook, turning the pieces until brown on at least two sides. Remove the beef to a large Dutch oven or large pot and set aside.4 teaspoon kosher salt, divided, 1 teaspoon black pepper, divided, 2 lbs. Sirloin steak, cut into bite size cubes, excess fat trimmed, 3 tablespoon olive oil, divided
- In the same skillet used to brown the beef over medium heat, add the remaining 1 tablespoon of olive oil, onion, carrots, celery, and soy beans and cook for about 3-5 minutes or until the carrots soften (very small dice carrots will take less time). The onions should have a little browning on the edges.3 tablespoon olive oil, divided, 1 medium onion, diced small, 2 medium carrots, peeled and diced small, 2 stalks of celery, diced small, 1 cup frozen shelled soybeans, thawed
- Next, add the tomato paste and stir to combine and cook for 1 minute. Add the garlic for 30 seconds then add the ale and stir.1 tablespoon tomato paste, 2 cloves garlic, minced, 12 oz brown ale, or other dark beer that is lightly hopped
- Cook for about 10 minutes or more over medium heat until the ale has reduced by at least half.
- Once the ale has reduced, stir in 1 tablespoon of Worcestershire sauce and beef stock, bring to a boil. Then add the roux and bring the liquid back to a boil while whisking until there are no lumps and the mixture is smooth.12 oz brown ale, or other dark beer that is lightly hopped, 3 cups beef stock
- Transfer the entire contents of the skillet to the Dutch oven that the beef is in and turn the heat up to medium. Stir in the thyme, rosemary, the remaining 2 teaspoon of salt, and ½ teaspoon of the pepper.4 teaspoon kosher salt, divided, 2 teaspoon dried thyme, 2 tablespoon fresh rosemary, finely chopped, 1 teaspoon black pepper, divided
- Cover with a lid and simmer the beef filling for 40 minutes. Remove the lid, add the final teaspoon of Worcestershire sauce and the balsamic vinegar and simmer for 10-15 more minutes uncovered to thicken the liquid. Taste for seasoning and add more salt to taste if necessary.2 tablespoon Worcestershire sauce, divided, 1 tablespoon balsamic vinegar
Prepare the Pastry
- While the filling cooks, roll the thawed puff pastry out with a rolling pin just a bit on a lightly floured work surface. It should be about 75% as thick as it came in the package. Next, cut the puff pastry sheet into a shape that is about ½” wider than the top of the individual cooking vessels for your pot pies (we use large ramekins that hold about 1 ¼ cups of filling).1 sheet puff pastry (thawed)
- Whisk the egg and water until well combined to create an egg wash for the top layer of the puff pastry and set aside.1 egg, gently beaten with a fork, 2 teaspoon water
Finish the Pot Pie
- Preheat your oven to 375°F on the Air Fryer or Convection setting. When the filling is done, spoon enough of the beef mixture to almost fill the individual pot pie dishes - approximately 1 ¼ cup filling per person.
- Top each “pie” with the puff pastry lid (it should overlap the edges of each dish by ½” all around) and gently brush each piece of pastry with the egg wash. Bake in the preheated oven for 20 minutes or until deep golden brown on top and the filling is heated throughout. Remove from the oven and let sit for about 5-10 minutes before serving.
Nutrition
Calories: 1037kcalCarbohydrates: 52gProtein: 71gFat: 58gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.3gCholesterol: 379mgSodium: 3222mgPotassium: 1708mgFiber: 5gSugar: 7gVitamin A: 5729IUVitamin C: 7mgCalcium: 212mgIron: 10mg
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