Description
This classic Steak and Ale Pie recipe features tender chunks of beef chuck slow-cooked in a rich ale-infused gravy, topped with a decadent cheddar cheese puff pastry crust. Perfectly browned meat and a flavorful sauce create a hearty, comforting dish ideal for cozy meals.
Ingredients
Scale
Meat and Coating
- 3 pounds beef chuck (boneless, cut into 1-inch pieces)
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 3-4 tablespoons vegetable oil
Pie Filling
- 1 cup shallots (sliced)
- 2 garlic cloves (finely chopped)
- 1/3 cup tomato paste
- 1 1/2 cups chicken broth
- 1 11.2 oz brown ale or stout (such as New Castle for Ale or Guinness for Stout)
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dried thyme
Cheddar Puff Pastry Crust
- 1 cup cheddar cheese (grated, aged, divided)
- 2 sheets puff pastry (thawed, store-bought, divided)
- 1/4 teaspoon dry mustard
- 1 large egg
Instructions
- Preheat and prepare pie plate: Preheat the oven to 350°F. Grease a 9-inch pie plate to prepare for the filling later.
- Pat beef dry: Place beef cubes on a shallow tray and pat them dry thoroughly with paper towels to ensure proper browning.
- Coat beef: Sprinkle the beef with flour, salt, and pepper, turning cubes to ensure all sides are evenly coated.
- Heat oil: In a large cast iron pot, heat 2 tablespoons of vegetable oil on high heat to prepare for searing.
- Sear beef in batches: Shake off excess flour from the beef and add to the hot pot. Brown all sides of the beef cubes without overcrowding the pan. Remove browned beef to a tray and repeat in batches, adding more oil as needed.
- Sauté aromatics: After all beef is browned, remove from pot. Add shallots, garlic, and 3 tablespoons of chicken broth to the pot, scraping up any brown bits and cooking until shallots soften.
- Add tomato paste: Stir in tomato paste and cook for about one minute to develop flavor.
- Combine ingredients and bake: Return beef and any juices to the pot, add remaining chicken broth, Worcestershire sauce, brown ale, and dried thyme. Bring to a simmer, cover with lid, and transfer to the oven.
- Cook beef: Bake at 350°F for 1 hour and 20 minutes until beef is tender and sauce thickens.
- Prepare cheddar crust (step 1): While beef cooks, sprinkle ½ cup grated cheddar cheese on a parchment-lined countertop. Place one puff pastry sheet over it and roll to embed cheese into the dough.
- Prepare cheddar crust (step 2): Mix dry mustard with remaining cheese. Layer on top of the rolled pastry and cover with the second puff pastry sheet. Roll out to a 12-inch square or the size of your pie dish.
- Cut pastry circle: Cut a 12-inch diameter circle from the prepared cheddar puff pastry and chill in the fridge.
- Cool beef filling: Once beef is cooked, remove pot from oven and let cool to room temperature, or refrigerate for 15 minutes to speed cooling.
- Increase oven temp: Raise oven temperature to 425°F for baking the pie.
- Assemble pie: Transfer cooled beef filling into the greased pie plate. Place the cheddar puff pastry circle cheese-side down over the top of the beef and press edges to seal.
- Egg wash: Whisk together 1 tablespoon water and 1 large egg. Brush this mixture evenly over the pastry to promote golden browning.
- Bake pie: Bake in the preheated 425°F oven until pastry is puffed and golden brown, about 25 minutes.
- Rest and serve: Allow the pie to cool for 5 minutes before slicing and serving to let the filling set.
Notes
- For best results, use aged cheddar for a sharp, robust cheese flavor in the crust.
- Brown ale or stout adds depth and richness to the gravy; use your preferred brand for subtle flavor variations.
- Allowing the beef to cool before assembling prevents the puff pastry from becoming soggy.
- Searing the beef in batches ensures proper caramelization and flavor development.
- You can prepare the pie filling and crust a day ahead and bake fresh just before serving.
