Steak and Ale Pie

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, combine the cubed beef stew meat, ale, and diced onion. Bring to a gentle simmer over low heat. Cover and allow to simmer, stirring occasionally, until the beef is exceptionally tender (approximately 30 minutes).

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Ensure a rack is positioned in the center of the oven.

Recipe View Season the beef mixture generously with Worcestershire sauce, minced garlic, chopped parsley, dried thyme, sea salt, and freshly ground black pepper. Add the cubed potatoes and quartered mushrooms. Increase the heat to medium, cover the saucepan, and simmer until the potatoes are just fork-tender (about 10-15 minutes). In a small bowl, whisk together the all-purpose flour with a few tablespoons of the simmering sauce to create a smooth slurry. Stir this slurry back into the beef mixture. Continue to simmer, stirring frequently, until the sauce has slightly thickened (approximately 5 minutes).

Recipe View Carefully unroll one pie crust and gently fit it into the bottom and up the sides of a 9-inch pie plate. Spoon the hot beef and vegetable mixture evenly into the prepared crust. Unroll the remaining pie crust and place it over the top of the filling. Cut several slits in the top crust to allow steam to escape during baking. Crimp the edges of the top and bottom crusts together to seal.

Recipe View Bake in the preheated oven until the crust is beautifully golden brown and the gravy is bubbling enthusiastically (about 35-40 minutes). If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil for the final 15 minutes of baking.