Description

These Steak and Ale Pot Pies are pure comfort food—tender chunks of sirloin steak simmered in a rich, flavorful ale-infused gravy with vegetables and herbs, all tucked under a golden puff pastry crust. Hearty, rustic, and satisfying, this dish is perfect for cozy dinners or special occasions when you want something warm and indulgent.

Ingredients

Scale

For the Pastry:

1 sheet puff pastry (thawed)
1 egg, gently beaten with a fork
2 teaspoon water

For the Filling:

2 tablespoon unsalted butter
2 tablespoon plus 1 teaspoon all-purpose flour
3 tablespoon olive oil, divided
4 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 lbs sirloin steak, cut into bite-sized cubes, excess fat trimmed
1 medium onion, diced small
2 medium carrots, peeled and diced small
2 stalks celery, diced small
1 cup frozen shelled soybeans, thawed
1 tablespoon tomato paste
2 cloves garlic, minced
12 oz brown ale (or other lightly hopped dark beer)
2 tablespoon Worcestershire sauce, divided
3 cups beef stock
2 teaspoon dried thyme
2 tablespoon fresh rosemary, finely chopped
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 400°F (200°C).
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season steak cubes with 2 teaspoons salt and 1/2 teaspoon pepper, then sear in batches until browned. Remove and set aside.
In the same pot, add remaining olive oil and butter. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
Sprinkle flour over vegetables and cook, stirring, for 1–2 minutes to create a roux.
Pour in brown ale, scraping up browned bits from the pot. Add beef stock, 1 tablespoon Worcestershire sauce, thyme, rosemary, balsamic vinegar, and remaining salt and pepper. Stir well.
Return beef to the pot and simmer uncovered for 45–60 minutes, or until beef is tender and sauce is thickened. Stir in soybeans and remove from heat.
Ladle filling into individual ramekins or a large baking dish.
On a lightly floured surface, roll puff pastry slightly to fit. Place over filling, pressing edges to seal. Cut small slits in the top to vent steam.
Whisk egg with water and brush over pastry for a golden finish.
Bake for 20–25 minutes, or until pastry is puffed and golden brown.
Cool slightly before serving, as filling will be very hot.

Notes

You can prepare the filling ahead of time and refrigerate overnight. Just assemble with puff pastry before baking.
Swap soybeans for peas if preferred.
For extra richness, add a splash of heavy cream to the filling before baking.
If making one large pot pie, bake for an additional 10 minutes.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 1180mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg

Keywords: steak and ale pot pie, beef pot pie, puff pastry steak pie, comfort food recipes