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Some times you just want a meal that really “sticks to your ribs.” Or how about your husband’s request for a “man’s meal” of “meat and potatoes”? I know, weird cliche sayings right? But these are phrases generations before us have used, to describe a meal that just really hits the spot. Something hearty that fills you up and keeps you full. Well this recipe is one that I not only love to make, but my Hubbs also loves to eat… and that’s a rare find!
This meat pie has yet to disappoint anyone I’ve made it for. So it has become a regular, one of my family’s VIP recipes. Meaning, not only do we love it, but I have made it enough to “iron out the kinks” and my sidebar list of notes have been edited many times. Give it a try, it will be the perfect recipe to try on a chilly day. Let the stove do half the work & kick back to enjoy this simple, yet satisfying meal
Original Recipe: AllRecipes.com
Steak and Ale Pie
Prep: 45 mins | Cook: 45 mins | Total: 1.5 hours
8 servings | 337 calories
(printable recipe here)
1 1/4 lbs cubed (bite sized) beef stew meat
1 onion, diced
1 cup carrots, diced
1 (12 oz) can of beer
2 cloves (1 tsp) garlic, minced
1/4 tsp dried thyme
1 tsp dried parsley
2 Tbsp Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 1/2 cups fresh mushrooms (about 4 oz)
1 Tbsp flour
1 cup beef broth
2 Tbsp ketchup
1 pastry for double-crust pie
- Remove crust from fridge to bring to room temperature, usually about 30 minutes.
- Place beef stew meat, onion, carrots, and ale in large sauce pan or skillet.
- Simmer over low heat until meat is tender, about 30 minutes.
- Preheat oven to 400 degrees.
- Season beef with garlic, thyme, parsley, Worcestershire, salt and pepper.
- Mix in potatoes and mushrooms.
- Cover and simmer over medium heat until potatoes are fork tender (poke with fork), about 15-20 minutes.
- Spoon a bit of the sauce into a measure cup, whisk flour into the measuring cup of warm sauce. Then add back into the pan.
- Add in beef broth and ketchup, stir all together.
- Simmer until sauce has thickened.
- While simmering, lay one crust along the bottom of your pie plate.
- Spoon beef mixture into crust. Some liquid is ok and will be absorbed, adjust according to taste when adding.
- Top with 2nd pie crust. Slit to vent steam and crimp edges together to seal.
- Bake in oven until crust is golden brown, about 35-40 minutes.
- Make sure to chop all veggies to bite size. Think “pot pie” you want to be able to eat with only your fork.
- No beef broth on hand? Use water or another 1/2 can of beer.
- Always add flour to a small batch of hot liquids, when called for thickening a sauce. This avoids major clumping in the sauce & less stirring for you!
- This is also great when mushrooms are left out. I like it better with, but some times you do have them!
- Most of this time is in the oven, but make sure you have plenty of time to prep your meal before “hangry o’clock” sets in for your family 🙂
This is a meal we love to have in the fall and winter. The hearty meal that everyone enjoys and will eat the leftovers from. Once the cold weather hits, I enjoy any reason to turn on the oven & let dinner cook itself. This is one of my favorites!
Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest. xoxo Meggs
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