Steak and Ale Pie

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This recipe for Steak and Ale Pie is a classic British dish made with tender beef, brown ale, and a cheddar pie crust. It’s savory, comforting, and delicious!

Prep Time25

Cook Time1 45

Total Time2 10

Course: Dinner

Cuisine: American

Keyword: Steak and Ale Pie

Servings:

Calories: 1070kcal

Author: Jill

Ingredients

Beef Pot Pie

3 pounds beef chuck boneless, cut into 1-inch pieces
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
3-4 tablespoons vegetable oil
1 cup shallots sliced
2 garlic cloves finely chopped
1/3 cup tomato paste
1 1/2 cups chicken broth
1 11.2 oz brown ale or stout (such as New Castle for Ale or Guinness for Stout)
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme

Cheddar Crust

1 cup cheddar cheese grated, aged
2 sheets puff pastry thawed, store-bought, divided
1/4 teaspoon dry mustard
1 large egg

Instructions

Preheat oven to 350°F, grease an 9-inch pie plate.
Place beef cubes in a shallow tray and pat dry with a paper towel.
Sprinkle beef with flour, salt, and pepper, turning cubes to properly coat all sides.
In a large cast iron pot, heat 2 tablespoons of oil on high.
Shake excess flour from beef cubes and transfer them to the pot and sear so that all sides are browned. Place browned beef on a shallow tray and repeat the process with the remaining beef. (You will need to do this in three batches to get a nice sear on the meat and not to overcrowd the pot). You may need to add more oil before each addition of meat to the pot.
Once all the beef has browned, remove the beef from the pot and set aside. Add the shallots, garlic, and 3 tablespoons broth to the pot, scraping up any brown bits from the bottom.
Once the shallots have softened, add the tomato paste and continue cooking for about one minute.
Add the beef with any accumulated juices to the pot along with the remaining broth, Worcestershire sauce, brown ale, and thyme. Bring to a simmer, cover with the lid, and place in the oven.
Cook for 1 hour and 20 minutes or until the beef is tender and the sauce has thickened.
While the beef is cooking, make the cheddar crust by scattering ½ cup of the grated cheese on a parchment-lined countertop. Place 1 sheet of puff pastry over top and roll it out so the cheese presses into the puff pastry.
Add dry mustard and remaining cheese, and cover with the second puff pastry sheet. Continue to roll it out to measure 12-inch square (or whatever diameter your pie dish is)
Cut a 12-inch circle from the puff pastry and place it in the fridge to chill.
Once the beef is done, remove it from oven and let it cool to room temperature (you can speed up this process by placing it in the fridge for 15 minutes.
Increase oven temperature to 425°F.
Once the beef has cooled, transfer it to the prepared pie plate.
Place the puff pastry circle cheese-side down on top of the beef and press the edges to form a seal.
Whisk together 1 tablespoon of water and egg in a shallow dish and, brush mixture over the pastry.
Place in oven and bake until the pastry is puffed up and golden brown about 25 minutes.
Allow to cool for 5 minutes before serving.

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