Steak and Ale Pot Pies
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.
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.