Description
Tender chunks of beef chuck slow-simmered in a rich, dark ale-infused gravy with hearty vegetables, then topped with flaky puff pastry and baked to golden perfection. This classic British pub-style steak and ale pot pie delivers a comforting, savory experience perfect for a cozy meal.
Ingredients
Meat and Vegetables
- 2 lb beef chuck, cubed
- 1 onion, chopped
- 2 carrots, diced
Cooking Liquids and Flavorings
- 2 tbsp olive oil
- 2 tbsp flour
- 1 cup dark ale (stout or brown ale recommended)
- 1½ cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
Pastry
- 1 sheet puff pastry
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef chuck in batches, browning all sides to develop a rich flavor. Remove the browned beef and set aside.
- Sauté vegetables: In the same pot, add chopped onion and diced carrots. Cook until softened and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
- Create roux: Stir in the flour with the vegetables, cooking for about 1 minute to eliminate the raw taste and help thicken the gravy later.
- Add liquids and seasonings: Gradually pour in the dark ale and beef broth while stirring to combine. Add tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Stir well to blend all ingredients.
- Simmer the filling: Return the browned beef to the pot. Cover and reduce heat to low. Let the mixture simmer gently for 1½ hours or until the beef is tender and the flavors have melded together.
- Prepare for baking: Transfer the beef and vegetable filling evenly into oven-safe ramekins or one large casserole dish.
- Top with pastry: Cover the dishes with puff pastry sheets, trimming any excess. Cut small vents into the pastry to allow steam to escape during baking.
- Bake the pot pies: Preheat the oven to 400°F (200°C). Place the pies on a baking sheet and bake for 25 minutes or until the pastry is puffed and golden brown.
- Serve: Let the pot pies rest for a few minutes before serving to allow the filling to set slightly. Enjoy your hearty, comforting steak and ale pot pies!
Notes
- Use a stout or brown ale for a deeper, more robust flavor in the filling.
- You can make one large pie or individual pot pies depending on your preference and available bakeware.
- For a thicker gravy, you can increase the flour slightly or reduce the cooking liquid before baking.
- Leftover pot pie can be refrigerated and reheated gently in the oven.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering and Baking
- Cuisine: British
