British Steak and Ale Meat Pie

British Steak an Ale Pie with a piece of puff pastry missing.

British Steak and Ale Meat Pie

This British Steak and Ale Pie is filled with tender chunks of beef, mushrooms and carrots in a rich ale gravy, then topped with buttery puff pastry and baked until golden brown.

Course Dinner

Cuisine English, Irish

Keyword Beer, Puff Pastry

Prep Time 1

Cook Time 2

Total Time 3

Servings people

Calories 497kcal

Author Darcey Olson

Cost $25

Ingredients

2 tbsp butter, divided
1 tbsp olive oil
1¾ - 2 lb beef roast, cut into 1.5" - 2" cubes. *Note 1
1 large yellow onion, chopped
2 medium carrots, sliced into bite size pieces
1 tbsp minced garlic
2 tbsp all-purpose flour
1½ cups high quality dark ale or stout, divided *Note 2
¼ cup Worcestershire sauce
2 tbsp tomato sauce
1 tbsp balsamic vinegar
½ tsp sugar
1½ tsp chopped fresh rosemary
1½ tsp chopped fresh thyme
1 cup high quality beef stock
1½ cups sliced mushrooms
1 whole bay leaf
1 tsp kosher salt
½ tsp black pepper
1 egg, beaten
1 sheet puff pastry

Instructions

Preheat the oven to 350℉.
Preheat a Dutch oven over high heat. Once hot, add the olive oil and 1 tablespoon of the butter. Let the butter melt and swirl the pan to coat the bottom.
Add the beef and sear until well browned, about 2 minutes per side. Don't crowd the pan; work in two batches if necessary. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter, followed by the onion and carrots. Cook for about 5 minutes, until the onion has softened and the carrots are beginning to soften. Add the garlic and cook for 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute.
Add ½ cup of the ale to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon. Cook for 1–2 minutes.
Stir in the Worcestershire sauce, tomato sauce, balsamic vinegar and sugar.
Add the seared beef, remaining ale, rosemary, thyme, beef stock, mushrooms, bay leaf, salt and black pepper. Stir to combine
Cover and transfer the Dutch oven to the oven. Bake for 90 minutes, or until the beef is fork-tender. If the gravy is still too thin, remove the lid and continue cooking until it has thickened enough to coat the beef and vegetables.
Transfer the beef and ale filling to a deep pie dish. Increase the oven temperature to 400°F.
Unfold the puff pastry and lay it over the pie dish. Trim any excess pastry and cut 2–3 small slits in the top to allow steam to escape.
Beat the egg with 1 tablespoon of water and lightly brush the egg wash over the puff pastry.
Bake for 20–25 minutes, until the puff pastry is risen and golden brown.
Remove from the oven and let rest for 5–10 minutes before serving.

Notes

*Note 1 - I recommend Chuck Roast or Rump Roast.

*Note 2 - I recommend Guinness.

Nutrition