Steak and Ale Pot Pies

Introduction

Imagine coming home on a cold evening to the smell of savory steak and ale pot pies baking in the oven. These pot pies are the epitome of comfort food, combining tender steak, rich ale, and a flaky crust. Perfect for family dinners or special occasions, steak and ale pot pies offer a gourmet twist on a classic dish.

What is a Steak and Ale Pot Pie?

A steak and ale pot pie is a savory pie filled with tender chunks of steak, vegetables, and ale, all encased in a buttery, flaky crust. This dish has its roots in traditional British cuisine, where hearty, filling meals were a staple. The combination of steak and ale creates a rich, flavorful filling that is both satisfying and indulgent.

Step-by-Step Guide to Making Steak and Ale Pot Pies

1. Preparing the Steak:

• Season the steak pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the steak until browned on all sides. Remove the steak from the skillet and set aside.

2. Cooking the Filling:

• In the same skillet, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, then add the garlic and cook for another minute. Stir in the tomato paste and flour, cooking for a few minutes to form a roux. Gradually add the ale and beef broth, stirring constantly to avoid lumps. Return the steak to the skillet, add Worcestershire sauce, and bring to a simmer. Let the mixture cook for about 30 minutes, until the steak is tender and the sauce has thickened.

3. Preparing the Pie Crust:

• In a mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. Assembling the Pot Pies:

• Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into your pie dishes or ramekins. Fill with the steak and ale mixture. Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

5. Baking the Pot Pies:

• Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden finish. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let the pies cool slightly before serving.

Tips for the Perfect Steak and Ale Pot Pie

Achieving the perfect steak and ale pot pie requires attention to detail:

• Tip 1: Use a good quality ale for a deeper, richer flavor.
• Tip 2: Ensure the steak is well-seared for the best texture and taste.
• Tip 3: Let the filling cool slightly before assembling the pies to prevent the crust from becoming soggy.
• Tip 4: Don’t skip the egg wash on the crust for a beautiful golden color.

Variations of Steak and Ale Pot Pies

1. Classic Steak and Ale:

• Stick to the traditional recipe with steak, ale, and root vegetables.

2. Steak and Mushroom:

• Add sliced mushrooms to the filling for an earthy flavor.

3. Vegetarian Ale Pot Pie:

• Replace the steak with hearty vegetables like mushrooms, lentils, and potatoes for a vegetarian version.

Serving Suggestions

Steak and ale pot pies are a versatile dish that can be served in various ways:

• Simple and Hearty:
  • Serve the pies with a side of mashed potatoes or steamed vegetables for a complete meal.
• Garnishing Ideas:
  • Top with fresh herbs like parsley or thyme for a pop of color and flavor.

Health Benefits of Steak and Ale Pot Pies

While steak and ale pot pies are indulgent, they also offer some nutritional benefits:

• Nutritional Value:
  • The steak provides a good source of protein and iron.
  • Vegetables add essential vitamins and minerals.
• Benefits of Key Ingredients:
  • Ale contains antioxidants and may support heart health in moderation.

Pairing Steak and Ale Pot Pies with Other Foods

Enhance your steak and ale pot pie experience by pairing it with complementary foods:

• Best Beverages:
  • Serve with a pint of ale or a glass of red wine.
• Complementary Desserts:
  • Follow with a light dessert like fruit salad or a scoop of vanilla ice cream.

Storing Steak and Ale Pot Pies

To ensure your steak and ale pot pies stay fresh:

• How to Store:
  • Cover the pies with plastic wrap or aluminum foil and store in the refrigerator.
• Shelf Life:
  • Consume within 3-4 days for the best taste and texture. Pot pies can also be frozen for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I make steak and ale pot pies ahead of time?

• Yes, you can prepare the filling and crust ahead of time. Assemble and bake when ready to serve.

2. Can I use a different type of meat?

• Yes, lamb or chicken can be used as alternatives to steak.

3. How can I make the crust flakier?

• Ensure the butter and water are very cold and avoid overworking the dough.

4. Can I use store-bought pie crust?

• Yes, store-bought pie crust can be used for convenience.

5. Can I make mini pot pies?

• Yes, use smaller ramekins or a muffin tin for individual servings.

Conclusion

Steak and ale pot pies are a comforting, hearty dish that brings together the rich flavors of steak and ale in a flaky crust. Perfect for cozy dinners or special occasions, these pot pies are sure to impress and satisfy.

Yield: 4 Servings

Steak and Ale Pot Pies

Print

Imagine coming home on a cold evening to the smell of savory steak and ale pot pies baking in the oven. These pot pies are the epitome of comfort food, combining tender steak, rich ale, and a flaky crust. Perfect for family dinners or special occasions, steak and ale pot pies offer a gourmet twist on a classic dish.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Ingredients

• For the Pastry:
• 1 sheet puff pastry (thawed)
• 1 egg, gently beaten with a fork
• 2 teaspoon water
• For the Filling:
• 2 tablespoon unsalted butter
• 2 tablespoon plus 1 teaspoon all purpose flour
• 3 tablespoon olive oil, divided
• 4 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 lbs. Sirloin steak, cut into bite size cubes, excess fat trimmed
• 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

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.
• 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.
• In the same skillet used to brown the beef over medium heat, add the remaining 1 tablespoon of olive oil, onion, carrots, and soybeans, 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. 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.
• Cook for about 10 minutes or more over medium heat until the ale has reduced by at least half. 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. Add 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, 2 teaspoon of the salt, and ½ teaspoon of the pepper.
• 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 to thicken the liquid. Taste for seasoning.

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).
• Whisk the egg and water until well combined to create an egg wash for the top layer of the puff pastry and set aside.

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 Information:

Amount Per Serving: Calories: 1037