Steak & Ale Pie

Ages ago, I was watching Crime Scene Kitchen and the mystery dish was Steak and Ale Pie.  I totally wanted to make it, but life was chaotic this past fall and I never got around to it.

Then life slowed down to a normal pace and  this week’s Sunday Funday came along with the theme of “beer”.

Since it's winter (yes, I know it’s technically spring, but winter lasts until at least the middle of April here, usually until the beginning of May) and the perfect time for comfort food.

This pie (also perfect for Pi Day, by the way) was ah-mazing and a hit all around.  Even the leftovers were great (though the crust wasn’t as crispy the second time around).

Sunday Funday

Recipes with Beer

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

Steak & Ale Pie

Adapted from Culinary Ginger

Filling

2 tablespoons vegetable oil

1 ¾ pounds beef roast, cut in small pieces

1 medium onion, chopped

2 medium carrots, peeled and sliced

2 cloves garlic, minced

2 tablespoon worcestershire sauce

2 tablespoons tomato paste

¾ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon paprika

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

2 tablespoons flour

1 cup brown ale

¾ cup beef broth

Crust

3 cups flour

½ teaspoon salt

2 stick butter, cut in cubes

¾ cup cold water

1 egg + 1 tablespoon water, whisked

Heat the oil in a large pot over medium-high heat.  Sear the beef in batches; remove seared beef to a plate or bowl.

Reduce heat to medium-low.  Add a bit more oil, onions, and carrots.  Cook for 5 minutes.

Stir in the garlic, worcestershire, and tomato paste.  Cook for a minute.

Stir in the flour, salt, pepper, paprika, rosemary, and thyme.  Cook for an additional 2 minutes.

Stir in the ale and broth and cook until beginning to thicken.  Stir in seared beef.  Bring to a boil.  Then cover and reduce to a simmer.  Simmer for 45 minutes.  Then, remove cover and simmer for another 15 minutes or until the sauce is reduced and thick.

While the beef simmers, make the dough.

Place the flour and salt in the bowl of a food processor and pulse to combine.  Add the butter and pulse until the butter is incorporated but still has pea-sized crumbles.While the food processor runs, slowly add the water until a ball forms (you may not need all the water)  Knead into a smooth ball, then wrap in plastic wrap and refrigerate until ready to use.

Preheat oven to 425 degrees F

Cut the dough in half and roll to the size of a deep 9-inch pie plate.  Fit the dough into the pie plate.  Place parchment and pie weights or dried beans in the pie shell and bake in the preheated oven for 12 minutes.  Remove the pie weights and cook for another 5 minutes.

Remove from the oven and fill with the thickened beef.

Run egg wash along the edges of the crust.  Roll out the remaining crustand place over the pie.  Brush with egg wash and cut vents. 

Bake in the preheated oven for 15-20 minutes or until browned.  Let the pie rest for 5-10 minutes before cutting and serving.

Serves 4-6