Go Back
Steak and Ale Pot Pies Recipe
Ash Tyrrell

Steak and Ale Pot Pies Recipe

The first time I made these Steak and Ale Pot Pies, it was a cold night and I was craving something hearty and warm. I had a bottle of ale sitting in the fridge and a pack of puff pastry in the freezer—so it just came together.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry – thawed completely before using for best flakiness
  • 1 egg – beaten with 2 teaspoons water for a shiny golden crust
  • 2 tablespoons unsalted butter – adds richness and helps start the roux
  • 2 tablespoons + 1 teaspoon all-purpose flour – thickens the gravy perfectly
  • 3 tablespoons olive oil – use in stages for browning meat and sautéing veggies
  • 4 teaspoons kosher salt – divided for balanced seasoning throughout
  • 1 teaspoon black pepper – divided for subtle warmth
  • 2 lbs sirloin steak – cut into bite-sized cubes; go for fresh well-marbled beef
  • 1 medium onion – finely diced for a sweet base flavor
  • 2 medium carrots – peeled and diced they add subtle sweetness and texture
  • 2 celery stalks – diced to round out the mirepoix flavor
  • 1 cup frozen shelled soybeans – thawed; they hold their shape and add protein
  • 1 tablespoon tomato paste – deepens the umami flavor
  • 2 garlic cloves – minced for sharp aroma
  • 12 oz brown ale – use a mild malty beer instead of a bitter IPA
  • 2 tablespoons Worcestershire sauce – divided adds savory depth
  • 3 cups beef stock – low sodium is better for control
  • 2 teaspoons dried thyme – earthy and comforting
  • 2 tablespoons fresh rosemary – finely chopped for aromatic lift
  • 1 tablespoon balsamic vinegar – brightens and balances the flavors

Method
 

  1. I like to begin with a roux—it adds a rich, velvety texture to the filling. Melt the butter in a small saucepan and whisk in the flour. Keep whisking for about three minutes until it turns a light golden brown. Then, remove it from the heat and set aside.
  2. Now, season your beef cubes with half the salt and pepper. In a large skillet, heat a tablespoon of olive oil and brown the beef in batches so it sears properly. Don’t overcrowd the pan. Once browned, move the beef to your Dutch oven.
  3. In the same skillet, add another tablespoon of oil. Toss in the onion, carrots, celery, and thawed soybeans. Cook for five minutes until everything softens. Stir in tomato paste and garlic, let it cook for a minute, then pour in the ale. Let that reduce by half, and stir in Worcestershire sauce and the beef stock. Then whisk in the roux to thicken.
  4. Pour everything from the skillet into the Dutch oven with the browned beef. Sprinkle in the remaining salt and pepper, then add thyme and rosemary. Cover it and let it simmer gently for 40 minutes so the beef becomes tender and the flavors meld beautifully.
  5. After that, remove the lid and stir in the remaining Worcestershire and balsamic vinegar. Let it simmer uncovered for 10–15 minutes until the filling thickens slightly. This step really deepens the flavor.
  6. Take your thawed puff pastry and gently roll it out on a lightly floured surface. You don’t need it paper-thin—just reduce its thickness by about 25%. Cut rounds that are slightly bigger than your ramekins.
  7. In a small bowl, beat an egg with water to make an egg wash. This will give your pot pies that beautiful golden top.
  8. Preheat your oven to 375°F. If your oven has a convection setting or air fryer mode, use it—it gives a crispier finish.
  9. Spoon about 1 ¼ cups of the filling into each ramekin. Lay a pastry round over each one, pressing the edges gently along the rim. Brush the tops with the egg wash and place the ramekins on a baking tray.
  10. Bake for 20 minutes, or until the pastry is golden, puffed, and flaky. Let them rest for 5–10 minutes before digging in—they’ll be piping hot!

Notes

  • Use a wooden spoon or spatula when browning the meat—it helps scrape up those tasty browned bits.
  • Let the filling cool slightly before topping with pastry to avoid soggy bottoms.
  • If your ale is very bitter, reduce it a bit longer or add a splash of cream to mellow it out.
  • For extra crisp pastry, brush the tops a second time with egg wash halfway through baking.
  • I sometimes add a spoonful of horseradish or mustard into the gravy for a sharp little kick.