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Steak & Ale Pie


1lb roast or cheap steak, fat trimmed and cubed
2 sheets puff pastry
4 medium red potatoes, cubed
2 large carrots, sliced into discs
1 small onion, chopped
*optional 1/2 cup total peas and/or mushrooms
1 cup beef broth
1 cup ale or pilsner
1 tsp each rosemary, thyme, parsley
1 tbsp worchestershire sauce
1 tbsp hot sauce
salt & pepper
1 TBSP melted butter or 1 beaten egg white


1. In a saucepan over med-high heat, sear beef cubes until brown on all sides.
2. Add 1/2 cup beer and simmer together 10 minutes.
3. Transfer meat/beer mix to a stock pot or dutch oven. Add all vegetables, broth, the rest of the beer, and seasonings.
4. Cover and simmer 45 min until vegetables are soft and sauce is reduced.
5. Preheat oven to 375F and take out puff pastry to thaw.
6. Press one sheet of puff pastry into the bottom of a 7-8" pie pan, trimming as needed.
7. Ladle the filling into the pie.
8. Cover with the other sheet of pastry, trimming as necessary. brush with butter or egg wash.
9. Bake for 20-30min until pastry is golden brown on top.
10. Let cool 10 min before cutting/serving.

Alternate - leftover roast version

I actually just did this with leftover roast from earlier in the week. We previously cooked a rump roast, carrots, potatoes, celery, and onion, in 1 bottle of white wine + 2 TBSP worchestershire sauce in the crock pot. I took 1 cup of the leftover broth and mixed it with 1 cup beer and 1 TBSP hot sauce, then reduced it by just over half. I cubed the veggies and meat and marinated that in the broth/beer reduction while the puff pastry was thawing. The rest is the same.