Steak and Ale Pie

Ingredients

• 2 pounds beef chuck steak, cubed
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 8 ounces mushrooms, halved
• 2 cups beef broth
• 1 cup dark ale or stout beer
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 pound puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Remove and set aside.
2. Sauté onion, garlic, and carrots in the same pot for 5 minutes until softened.
3. Add mushrooms and cook for 3 minutes.
4. Stir in tomato paste and cook for 1 minute.
5. Return beef to pot and add beef broth, ale, bay leaves, and thyme.
6. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
7. Mix cornstarch and water to form a slurry. Stir into the filling and simmer for 5 minutes until thickened.
8. Remove bay leaves and let filling cool to room temperature.
9. Preheat oven to 400°F.
10. Transfer filling to a 9-inch pie dish.
11. Roll out puff pastry and place over filling. Trim excess and crimp edges to seal.
12. Brush pastry with beaten egg.
13. Bake for 25-30 minutes until golden brown.
14. Let cool for 5 minutes before serving.

Notes

• Use a heavy-bottomed pot or Dutch oven for even heat distribution and browning.
• The filling can be made up to 2 days ahead and refrigerated until ready to assemble.
• Thaw puff pastry according to package instructions for easier handling.
• For a deeper flavor, use a full-bodied ale or stout beer.
• The pie can be frozen unbaked for up to 3 months; add 10-15 minutes to baking time if baking from frozen.
• Vent the pastry top with a knife slit to allow steam to escape during baking.