Steak and Ale Pot Pies

steak and ale pot pie on a white plate with a fork

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5 from 5 votes

This steak and ale pot pie recipe is brimming with tender roast, dark ale, fresh vegetables and herbs.

Prep Time1

Cook Time45

Total Time1 45

Course: Main Course

Cuisine: American, irish

Servings: servings

Calories: 245kcal

Author: Jocelyn Delk Adams

Equipment

4 5-inch deep-dish ramekins
Heavy bottomed pot or Dutch oven
Baking sheet
Pastry brush

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.

Notes

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,

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