There’s nothing quite like a warm, hearty dish when the weather turns chilly, and Steak and Ale Pot Pies are the epitome of comfort food. The first time I made this recipe, it was a chilly evening, and the combination of tender beef, rich ale, and flaky puff pastry was just what I needed.
These pies are a delightful spin on traditional meat pies, crafted with a savory filling and no-fuss puff pastry crust. The individual portions served in ramekins make them extra special, perfect for a cozy family dinner or an elegant get-together.
Cooking Time ⏰
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
Essential Tools
Here’s what you’ll need to make these irresistible pot pies:
- Ramekins (8-10 oz capacity)
- Large Skillet
- Dutch Oven or Large Pot
- Rolling Pin (for the puff pastry)
- Small Saucepan
- Whisk
- Pastry Brush (for the egg wash)
Ingredients for Steak and Ale Pot Pies
For the Pastry 🥐
- 1 sheet puff pastry (thawed)
- 1 egg, beaten with 2 teaspoons water
For the Filling 🍖
- 2 tablespoons unsalted butter
- 2 tablespoons + 1 teaspoon all-purpose flour
- 3 tablespoons olive oil, divided
- 4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 lbs sirloin steak, cut into bite-sized cubes
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen shelled soybeans, thawed
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 12 oz brown ale or another lightly hopped dark beer
- 2 tablespoons Worcestershire sauce, divided
- 3 cups beef stock
- 2 teaspoons dried thyme
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon balsamic vinegar
How to Make Steak and Ale Pot Pies?
Steak and ale pot pies are a hearty and comforting dish filled with tender beef, rich ale-infused gravy, and flaky golden crust. This classic pub-style meal is perfect for a cozy dinner. Follow these step-by-step instructions to make delicious steak and ale pot pies at home! 🍲
Step 1: Prepare the Filling 🍲
Start by making a roux. Melt butter in a small saucepan over medium heat and whisk in the flour. Cook for 3 minutes until light brown. Set aside. Season the steak cubes with 2 teaspoons of salt and ½ teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and brown the beef in batches. Transfer browned beef to a Dutch oven.
In the same skillet, add 1 tablespoon of oil and sauté onion, carrots, celery, and soybeans until softened (about 5 minutes). Stir in the tomato paste and garlic, cook for a minute, and add the ale. Reduce the ale by half over medium heat, then stir in 1 tablespoon of Worcestershire sauce and beef stock. Bring to a simmer and whisk in the roux until smooth.
Step 2: Simmer the Beef Filling 🍖
Transfer the entire skillet mixture into the Dutch oven with the beef. Add thyme, rosemary, the remaining salt and pepper, and cover. Simmer for 40 minutes. Remove the lid and stir in the remaining Worcestershire sauce and balsamic vinegar. Simmer uncovered for 10-15 minutes to thicken.
Step 3: Prepare the Puff Pastry 🍞
Roll out the puff pastry on a floured surface to about 75% of its original thickness. Cut pieces slightly larger than the ramekin tops (about ½ inch overhang). Whisk the beaten egg with water to make an egg wash.
Step 4: Assemble and Bake 🔥
Preheat your oven to 375°F (Air Fryer or Convection setting is ideal). Fill each ramekin with approximately 1 ¼ cup of the beef filling. Place the puff pastry over the top, pressing gently along the edges, and brush with the egg wash. Bake for 20 minutes or until the pastry is golden and flaky. Allow pies to rest for 5-10 minutes before serving.
Serving Ideas 🍴
These Steak and Ale Pot Pies pair beautifully with a variety of sides and drinks. Consider these serving ideas:
- Serve with a fresh green salad to balance the richness.
- Pair with roasted root vegetables for a cozy meal.
- Enjoy with a pint of the same ale used in the recipe for a cohesive flavor experience.
- Add a side of buttery mashed potatoes for ultimate comfort.
Pro Tips for Success 💡
- Choose the Right Beer 🍺
Avoid overly hoppy beers like IPAs. Go for a smooth brown ale for balanced flavor. - Prep Ahead ⏳
You can prepare the filling in advance and refrigerate it until ready to assemble. - Use Quality Puff Pastry 🥐
High-quality puff pastry ensures a flaky and golden crust.
Nutritional Breakdown 📊
Per serving (1 pot pie):
- Calories: 1037
- Protein: 71g
- Carbohydrates: 52g
- Fat: 58g
Leftover Storage Tips 🥡
- Refrigerate
Store in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through. - Freeze
Assemble pot pies without baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F, adding 5-10 minutes to the cooking time.
Why You’ll Love This Dish? 💖
Steak and Ale Pot Pies are the perfect comfort food for chilly evenings. The tender sirloin steak, rich ale-infused gravy, and flaky puff pastry top come together for a meal that’s hearty, flavorful, and inviting. The individual ramekin portions make them fun to serve and enjoy, whether for family dinners or special occasions.
Final Thoughts 🤩
There’s nothing like a warm, savory pot pie to brighten up a frosty evening, and these Steak and Ale Pot Pies deliver on every level. Easy to customize and prepare, this recipe is destined to become a household favorite. Give it a try, and savor the cozy, comforting flavors of this classic dish.
Steak and Ale Pot Pies
Ingredients
- 1 sheet puff pastry thawed
- 1 egg beaten with 2 teaspoons water
- 2 tablespoons unsalted butter
- 2 tablespoons + 1 teaspoon all-purpose flour
- 3 tablespoons olive oil divided
- 4 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 lbs sirloin steak cut into bite-sized cubes
- 1 medium onion finely diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 cup frozen shelled soybeans thawed
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 12 oz brown ale or another lightly hopped dark beer
- 2 tablespoons Worcestershire sauce divided
- 3 cups beef stock
- 2 teaspoons dried thyme
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon balsamic vinegar
Instructions
- Start by making a roux. Melt butter in a small saucepan over medium heat and whisk in the flour. Cook for 3 minutes until light brown. Set aside. Season the steak cubes with 2 teaspoons of salt and ½ teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and brown the beef in batches. Transfer browned beef to a Dutch oven.
- In the same skillet, add 1 tablespoon of oil and sauté onion, carrots, celery, and soybeans until softened (about 5 minutes).
- Stir in the tomato paste and garlic, cook for a minute, and add the ale. Reduce the ale by half over medium heat, then stir in 1 tablespoon of Worcestershire sauce and beef stock. Bring to a simmer and whisk in the roux until smooth.
- Transfer the entire skillet mixture into the Dutch oven with the beef. Add thyme, rosemary, the remaining salt and pepper, and cover. Simmer for 40 minutes.
- Remove the lid and stir in the remaining Worcestershire sauce and balsamic vinegar. Simmer uncovered for 10-15 minutes to thicken.
- Roll out the puff pastry on a floured surface to about 75% of its original thickness.
- Cut pieces slightly larger than the ramekin tops (about ½ inch overhang). Whisk the beaten egg with water to make an egg wash.
- Preheat your oven to 375°F (Air Fryer or Convection setting is ideal). Fill each ramekin with approximately 1 ¼ cup of the beef filling. Place the puff pastry over
Notes
- Serve with a fresh green salad to balance the richness.
- Pair with roasted root vegetables for a cozy meal.
- Enjoy with a pint of the same ale used in the recipe for a cohesive flavor experience.
- Add a side of buttery mashed potatoes for ultimate comfort.
