Beef and Ale Pie

This is a rustic pie we fell in love with on a trip to the UK. I like to use a well marbled roast beef. You can make this in a slow cooker if you like. Slow cooker is great especially if you have a leaner roast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour, salt and pepper in a large ziplock bag and mix it well. Add the pices of cubed beef into the bag. Leave air in the bag and seal it. Shake the cubes around in the bag until it is all coated.

Step 2

Heat some oil in a pot or Dutch oven over medium high heat. Take the beef out of the bag and shake off any excess flour. Add a single layer of beef to the pan and brown on all sides. Remove the beef and repeat adding more oil if needed until all the beef is browned.

Step 3

Add the onion to the pan with a little more oil if needed and cook for 3-4 minutes.

Step 4

Pour in the ale and beef broth. Use a wooden spoon to scrape the bottom of the pan to pick up all the browned bits.

Step 5

Add the beef back to the pan with the thyme and rosemary, reduce the heat to a low simmer and cook for 45 minutes.

Step 6

Add in the carrots and potatoes and increase the heat to medium and allow to cook for 10 to 15 minutes.

Step 7

Remove all the meat and veggies from the liquid using a slotted spoon and place ir on a large baking pan and set to the side to cool. Leave the cooking liquid in the pan and cover until the pie has about 5 minutes left.

Step 8

Preheat the oven to 400 degrees. Take 2 of the refridgerated pie crusts and place them into a 9x13 baking dish. This is a rustic pie, so press the dough into the corners and up the sides. It doesn't need to look pretty.

Step 9

Once the beef and veggies are cooled down, pour them into the pie crusts. Take the other 2 pie crusts and place them over the top. Use your fingers to pinch the edges and roll them down into the dish to make a rustic edge.

Step 10

Use a sharp knife and cut suits randomly in the top crusts. Place foil loosely over the top crusts and bake for 30-45 minutes.

Step 11

Once the crusts looks cooked, remove the foil and bake for another 15 minutes so the top gets golden brown.

Step 12

Whole the pie is baking, heat the reserved cooking gravy over medium high heat and add in the ketchup. If the gravy is too thick, you can add a bit more beef broth to get the thickness you want. Add salt and pepper to taste.

Step 13

Remove the pie from the oven and allow to sit for 5 minutes. Cut and serve with a generous spoon of the gravy.