This Steak and Ale Pot Pie recipe from the Justice of the Pies cookbook is a delicious comfort food dish that is sure to draw family and friends around the table. Brimming with tender roast, dark ale, fresh vegetables, and herbs, this recipe takes a classic favorite to new heights of flavor. It’s the kind of cozy dish that will become an instant classic in your home kitchen.
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Justice of the Pies
This recipe comes from my friend Maya-Camille Broussard who owns Justice of the Pies bakery in Chicago. Last year, she released her first cookbook Justice of the Pies which is where this incredible recipe comes from. Maya-Camille created her bakery in Chicago to honor her father who dubbed himself the Pie Master. He was a criminal defense attorney who had an amazing passion for baking.
Make sure you grab her new cookbook which is absolutely fantastic!
Why you’ll love this Recipe
Cozy & Hearty – Filled with rich flavors, tender vegetables, and a buttery crust. A cozy meal to warm you when it’s chilly.
Savory & Delicious – The depth of flavors the dark ale, Worcestershire sauce and balsamic create will have you craving this delicious meal over and over.
Ingredients
A beautiful list of fresh ingredients really makes these pot pies stand out.
- Crust – Pie dough, egg, and flour
- Flour – for rolling out dough
- Extra Virgin Olive Oil
- Unsalted Butter
- Fresh Vegetables – These steak and ale pot pies feature chestnut mushrooms, roma tomatoes, celery, carrots, and onion.
- Herbs & Spices – There’s no lack of flavor here. You’ll need fresh thyme, rosemary, and parsley. Crushed garlic, salt, and pepper.
- Sauces – We will deepen the flavor profile here with balsamic vinegar, tomato paste, steak sauce, beef broth, dark ale, and Worcestershire sauce.
- Boneless Chuck Roast
How To Make Steak and Ale Pot Pie
Make the dough and divide it into 8 portions of 6 ounces each. Set one piece on a lightly floured countertop (place the rest on a plate, cover with plastic, and refrigerate) and roll to about 7 inches in diameter. Carefully transfer to a 5-inch deep-dish ramekin. Gently mold the dough into the dish and use your fingers to mend any tears, lines, holes, or cracks so that there are no gaps in the dough. Allow the excess dough to hang over the ramekin, then roll it under to make an edge. Continue to roll the crust under all the way around the ramekin. Cover with plastic wrap and place in the fridge. Repeat with 3 more portions of dough and ramekins.
Heat the olive oil and butter over medium-high heat until the butter melts.
Add the onion and cook, stirring occasionally, until very tender, 15 to 20 minutes.
Add the garlic and continue to cook for 5 more minutes. Using a silicone spatula, create a well in the middle of the pot by pushing the onion to the edges.
Add the chuck roast in the center and brown all sides of the roast, using tongs to turn the meat, 8 to 10 minutes total.
Pour in the beef broth and dark ale. Stir in the thyme sprigs, rosemary sprigs, salt, and pepper and bring to a boil, then reduce the heat to medium-low, cover the pot, and simmer until the meat starts to become tender, about 1 hour.
Turn the roast over carefully with a pair of tongs. Replace the lid and simmer until the meat is very tender and easily pulls apart, about 1 hour to 45 minutes.
Shred the beef with 2 forks directly in the pot. Discard any fat. Stir in the mushrooms, tomatoes, celery, carrot, tomato paste, balsamic vinegar, steak sauce, and Worcestershire sauce. Increase the heat to medium-high and cook until the vegetables are fork-tender, 25 – 30 minutes.
In a small bowl, stir together the flour and 5 tablespoons of the cooking liquid from the pot. Stir and, once it is well blended, add an additional 5 tablespoons of cooking liquid and continue to stir to make a slurry. Return the slurry to the pot and stir. Allow the filling to thicken, about 5 minutes. Discard the rosemary and thyme sprigs and stir in the chopped parsley.
Remove from the heat to cool slightly, 25 to 30 minutes.
Adjust an oven rack to the middle position and preheat the oven to 350F.
Lightly dust the countertop with flour and roll out the 4 remaining potions of dough until each is about 7 inches in diameter.
In a small bowl, whisk together the egg with 1 tablespoon of water. Set the egg wash aside.
Remove the ramekins from the fridge and uncover. Add 1 1/2 cups of the slightly cooled filling to each ramekin. Cover the ramekins with a round of rolled-out dough, pinching the edges of the bottom and top crust together (and tucking the lip of the crust inside the baking dish). Repeat with the remaining ramekins and rolled-out rounds of dough.
Brush the egg wash on top of the dough, then use a small paring knife to make 2 slits in the top of the crust to vent the pot pies as they bake.
Place the ramekins on a baking sheet, then place the sheet in the oven and bake until the crust becomes dark golden brown, 30 to 45 minutes.
Remove the ramekins from the oven and set aside to cool for 10 to 15 minutes before serving.
The Best Cut Of Beef For Steak and Ale Pie
While I recommend a boneless chuck roast for my steak and ale pie, depending on what you have access to, you can use many types of beef for this recipe.
- Sirloin Steak – A more expensive cut, but is tender and delicious
- Beef Stew Meat – Usually pre-cubed and reasonably priced, this is a great option as well.
- Bison or Venison – Have you gone hunting recently? You can absolutely use that delicious meat in this recipe.
What Type Of Beer Should I Use?
A dark and robust ale or stout is perfect for a hearty dish like a beef pot pie. Guinness is usually a popular go-to when choosing a dark stout to cook with. If you’re a fan of dark stouts and ales, simply choose your favorite one. Adding the flavor of a beer you know and love will ensure you’ll also love the flavors it adds to your dish.
- Guinness
- Belgian Style Brown Ale
- Stouts
- Porters
- Dark Lagers
- Amber Ales
What to Serve It With
Because this is such a hearty dish, a light beautiful salad would be great.
Try this Harvest Fall Salad or Hot Strawberry Spinach Salad. It is a wonderful complement y’all.
Storing Leftover Pot Pie
For storage: Cover with plastic wrap and refrigerate for up to 5 days.
To reheat: Cover with foil and bake on the middle rack of the oven preheated to 350F until the center is warm, 25 to 30 minutes.
To freeze: Not serving all of the pot pies right away? Go ahead and freeze them for a later date. Thaw overnight before reheating.
Expert Tips And FAQs
Prepare as directed, then wrap it with plastic wrap and freeze them on a sheet pan to keep it from spilling during the freezing process. Kept frozen it will last 3 months. Refrigerate the night before you plan to cook and bake as normal once thawed.
Absolutely. Don’t have time to make a pie crust? Or do you have some puff pastry hanging out in the freezer and you’re unsure what to do with it, by all means, use it! It will still be buttery, flaky, and delicious!
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*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Steak and Ale Pot Pies
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Equipment
- 4 5-inch deep-dish ramekins
- Heavy bottomed pot or Dutch oven
- Baking sheet
Ingredients
- 4 times All-Butter Pie Dough
- Flour for rolling out dough
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Vidalia or Sweet Onion diced
- 1 tablespoon Crushed Garlic
- 3 pounds Boneless Chuck Roast fat trimmed
- 1 cup Beef Broth
- 1 2/3 cup Dark Ale
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 3/4 cups Chestnut Mushrooms sliced
- 3 Roma Tomatoes diced
- 2 Celery Stalks diced
- 1 large Carrot diced
- 1/2 cup Tomato Paste
- 1/4 cup Fresh Parsley chopped
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Steak Sauce
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons All-purpose Flour unbleached
- 1 large Egg
Instructions
- Make the dough and divide it into 8 portions of 6 ounces each. Set one piece on a lightly floured countertop (place the rest on a plate, cover with plastic, and refrigerate) and roll to about 7 inches in diameter. Carefully transfer to a 5-inch deep-dish ramekin. Gently mold the dough into the dish and use your fingers to mend any tears, lines, holes, or cracks so that there are no gaps in the dough. Allow the excess dough to hang over the ramekin, then roll it under to make an edge. Continue to roll the crust under all the way around the ramekin. Cover with plastic wrap and place in the fridge. Repeat with 3 more portions of dough and ramekins.
- In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until very tender, 15 to 20 minutes.
- Add the garlic and continue to cook for 5 more minutes. Using a silicone spatula, create a well in the middle of the pot by pushing the onion to the edges. Place the chuck roast in the center and brown all sides of the roast, using tongs to turn the meat, 8 to 10 minutes total.
- Pour in the beef broth and dark ale. Stir in the thyme sprigs, rosemary sprigs, salt, and pepper and bring to a boil, then reduce the heat to medium-low, cover the pot, and simmer until the meat starts to become tender, about 1 hour.
- Remove the lid and use the tongs to carefully turn the roast over. Replace the lid and simmer until the meat is very tender and easily pulls apart, about 1 hour to 45 minutes.
- Using 2 forks, shred the beef directly in the pot. Discard any fat. Stir in the mushrooms, tomatoes, celery, carrot, tomato paste, balsamic vinegar, steak sauce, and Worcestershire sauce. Increase the heat to medium-high and cook until the vegetables are fork-tender, 25 – 30 minutes.
- In a small bowl, stir together the flour and 5 tablespoons of the cooking liquid from the pot. Stir and, once it is well blended, add an additional 5 tablespoons of cooking liquid and continue to stir to make a slurry. Return the slurry to the pot and stir. Allow the filling to thicken, about 5 minutes. Discard the rosemary and thyme sprigs and stir in the chopped parsley.
- Remove from the heat to cool slightly, 25 to 30 minutes.
- Adjust an oven rack to the middle position and preheat the oven to 350F.
- Lightly dust the countertop with flour and roll out the 4 remaining potions of dough until each is about 7 inches in diameter.
- In a small bowl, whisk together the egg with 1 tablespoon of water. Set the egg wash aside.
- Remove the ramekins from the fridge and uncover. Add 1 1/2 cups of the slightly cooled filling to each ramekin. Cover the ramekins with a round of rolled-out dough, pinching the edges of the bottom and top crust together (and tucking the lip of the crust inside the baking dish). Repeat with the remaining ramekins and rolled-out rounds of dough.
- Using a pastry brush, brush the egg wash on top of the dough, then use a small paring knife to make 2 slits in the top of the crust to vent the pot pies as they bake.
- Place the ramekins on a baking sheet, then place the sheet in the oven and bake until the crust becomes dark golden brown, 30 to 45 minutes.
- Remove the ramekins from the oven and set aside to cool for 10 to 15 minutes before serving.
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Oh wow, you’ve realy outdone yourself with this one!! This is a masterpiece!!
Such a delicious and hearty recipe, perfect for winter!
Cannot wait to try these amazing steak and ale pot pies for a dinner party!! Thanks!!
This pot pie was so good!! I’m going to make it again on Valentine’s Day!
Total comfort food!