I made this Steak & Ale pie for my firm’s Pi Day in 2022. It was my first year at the firm and I wanted to share my love of cooking with new colleagues. This pie was based on a few I found online and also some freestyling along the way (as usual), so the below recipe is more of a recollection. The pie won best overall!
Prep Time
90 minutes
Cook Time
40 minutes
Serves
8
Ingredients
- 2 bottles 11.2oz Guinness stout beer
- 3 lb chuck roast
- 2 carrots, chopped
- 1 large sweet onion, diced
- 1 cup baby bella mushrooms, chopped
- 1 cup Dubliner cheese, grated
- 1 tbsp tomato paste
- 1 tbsp Better than Bouillon roasted beef base
- 3 garlic cloves, crushed
- 1 tbsp all-purpose flour
- Avocado oil (or any high smoke point oil)
- Seasonings to taste: thyme, rosemary, salt, pepper
- 2 pie crusts (I used Trader Joe’s)
- Egg wash: 1 egg yolk & dash of milk
Steps
1
Cut the chuck roast into 1-inch size pieces. Sprinkle the flour over the meat and toss until all coated. Add some oil in a dutch oven and on medium-high heat begin browning the meat in batches, making sure to get a nice sear on all sides. Set the meat aside to rest.
2
In the same dutch oven, add some more oil and add the onions and mushrooms. Cook for 5-7 minutes until the onions start to lightly brown. Add the garlic the last minute of cooking the onion mixture.
3
Add the beef, carrots, tomato paste, seasonings, beer, and bouillon into the dutch oven. Scrape the bottom and sides to get all that flavor in there. Heat on medium-high until boiling, then reduce to a simmer for 1-1.5 hours. Leave the lid slightly ajar so the liquid can reduce. Once the meat is falling apart, remove from heat and add the grated cheese. Let the meat mixture cool while preparing the pie crust.
4
Preheat the oven to 425 degrees and place a baking tray in the oven. Prepare the pie crusts. Add the meat mixture once it’s cooled down enough. Prepare the top crust & decorate as you’d like, making sure to leave vent holes. Brush the pie with the egg wash.
5
Place the pie on the pre-heated baking sheet in the middle of the oven. Cook for 15 minutes then reduce heat to 375. Continue to cook until the top of the pie is golden brown and the filling is bubbling. Enjoy!
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