This steak and ale pot pie recipe 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.
Saute Onion and garlic. Add the chuck roast to brown all sides, roughly 10 minutes. Pour in the beef broth and ale.
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Stir in thyme, rosemary, salt, and pepper. Cover the pot and allow to simmer about an hour.
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Turn roast over, simmer for another 1-2 hours. Shred the beef directly in the pot. Discard any fat.
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Stir in the mushrooms, tomatoes, celery, carrot, tomato paste, balsamic vinegar, steak sauce, and worcestershire sauce. Cook until fork tender.
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Preheat the oven and prepare small 5 inch ramekins with dough. Mix together egg and water for an egg wash.
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Add 1 1/2 cups of cooled filling into each ramekin. Cover with another piece of dough. Cut slits for steam to escape and brush with an egg wash.
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Bake your pot pites until the crust becomes dark golden brown. Allow to cool for 10-15 minutes before serving.
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