Can I use a different type of meat?

Not at all. This recipe adapts well to lamb, pork, or chicken — simply adjust the simmering time so the meat stays tender and juicy.

How do I make the crust extra flaky?

For an extra flaky crust, be sure to use very cold butter or shortening, and handle the dough as little as possible.

Can I make this pot pie ahead of time?

Yes — you can prepare the filling up to three days in advance and keep it refrigerated. Add the crust and bake fresh when you’re ready to serve.

What's the best way to reheat leftovers?

For best results, reheat individual slices in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Can I freeze this pot pie?

Yes — it freezes beautifully. Wrap it tightly in foil or plastic wrap and store it in the freezer for up to three months.

Steak and Ale Pot Pie: Delightful 5-Star Dish

Description

A cozy steak and ale pot pie with tender beef, vegetables, and a rich dark-ale gravy, baked under a golden, flaky crust.

Ingredients

– 2 lbs beef chuck (or stew meat), cut into 1-inch cubes

– 1 tablespoon vegetable oil

– 1 onion, chopped

– 2 carrots, diced

– 2 stalks celery, diced

– 3 cloves garlic, minced

– 2 tablespoons tomato paste (optional, for deeper flavor)

– 2 cups beef broth

– 1 cup dark ale or stout

– 2 tablespoons Worcestershire sauce

– 1 teaspoon dried thyme

– 1 bay leaf

– Salt and black pepper, to taste

– 1 cup frozen peas

– 1 tablespoon cornstarch + 2 tablespoons cold water (optional, for thickening)

– 1 package refrigerated pie crusts (or puff pastry)

– 1 egg, beaten (for egg wash)

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Instructions

1. Pat the beef dry, season with salt and pepper, and brown in batches in a heavy pot with oil. Transfer browned beef to a plate.

2. In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.

3. Add garlic (and tomato paste if using) and cook 1 minute, stirring.

4. Pour in the ale and scrape up the browned bits from the bottom of the pot.

5. Return beef to the pot. Add broth, Worcestershire, thyme, and bay leaf. Bring to a simmer.

6. Cover and simmer gently 75–90 minutes, stirring occasionally, until the beef is fork-tender and the gravy looks rich.

7. Stir in peas. If you want a thicker gravy, stir in the cornstarch slurry and simmer 2–3 minutes until glossy.

8. Preheat oven to 400°F (200°C).

9. Fit one crust into a pie dish. Spoon in the filling.

10. Top with the second crust, seal and crimp edges, then cut a few steam vents.

11. Brush with egg wash.

12. Bake 30–35 minutes, until deeply golden. Rest 10 minutes before slicing.

Notes

– For the best flavor, don’t rush the browning step—those browned bits become the gravy’s “secret ingredient.”

– Prefer puff pastry? Use it as a top crust only (it bakes extra flaky).

– Make-ahead: cook the filling up to 2 days ahead and refrigerate, then assemble and bake when ready.

Prep Time: 30 minutes
Cook Time: 110 minutes
Category: Lunch
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 470 kcal
Sugar: 4g
Sodium: 700mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg