Description
Steak and Ale Pot Pies are rich, savory pastries filled with tender beef simmered in ale gravy and topped with a flaky golden crust, offering a comforting classic pub flavor perfect for hearty meals.
Ingredients
Meat and Vegetables
- 1½ lbs beef stew meat
- 1 onion, diced
- 2 carrots, diced
Liquids and Seasonings
- 1 tbsp oil
- 2 cups ale or dark beer (such as stout)
- 1 cup beef broth
- 2 tbsp flour
- 1 tsp thyme
- Salt and pepper to taste
Pastry
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Brown the Beef: Heat oil in a skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5-7 minutes. Once browned, remove the beef from the pan and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion and carrots. Cook and stir until softened and translucent, about 5 minutes.
- Make the Roux: Sprinkle in the flour over the vegetables and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
- Add Liquids and Seasoning: Gradually pour in the ale and beef broth while stirring to combine. Add the thyme, and season with salt and pepper. Return the browned beef to the pan. Bring the mixture to a simmer and cook gently for 45 minutes, stirring occasionally, until the sauce thickens and beef is tender.
- Assemble Pot Pies: Preheat your oven to 400°F (200°C). Spoon the beef and ale filling evenly into ramekins or small oven-safe dishes.
- Top with Pastry: Cut the puff pastry sheet into squares large enough to cover the ramekins. Place the pastry over each filled ramekin, pressing edges to seal. Brush the top with beaten egg to create a golden crust.
- Bake: Place the pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
Notes
- The filling can be prepared a day in advance and refrigerated to allow flavors to deepen.
- Using a stout ale will enhance the depth and richness of the flavor in the filling.
- Ensure the beef is properly browned for maximum flavor development.
- Egg wash helps achieve a beautifully golden and shiny crust.
- Let the pie cool slightly before serving to allow the filling to set.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British-Inspired
