Steak & Ale Pie

6
Servings
1.5h
Prep Time
2h
Cook Time
3h 30m
Ready In

Recipe: #36622

March 14, 2021



"Do not sub bone-in short ribs for the boneless short ribs in this recipe. If you don't have a deep dish pie dish, use and 8 x 8 inch baking dish and just roll the pie crust into a square instead of a circle. Recipe source: Cook's Illustrated: Dinners from Around the World (this is a British recipe)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (527 g)
  • Calories 1186.5
  • Total Fat - 93.6 g
  • Saturated Fat - 40.9 g
  • Cholesterol - 358.2 mg
  • Sodium - 1006.5 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 4.9 g
  • Sugars - 3.1 g
  • Protein - 52.5 g
  • Calcium - 84.7 mg
  • Iron - 6.2 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.5 mg

TO MAKE THE FILLING


Step 1

In a bowl combine the water and baking soda and then ad the beef, salt and pepper and toss. Preheat oven to 350 degrees F.

Step 2

In a dutch oven over high heat cook the bacon, stirring occasionally until partially rendered but not browned (3-5 minutes). Stir in mushrooms and 1/4 cup broth; cover and cook, stirring occasionally for 5 minutes or until mushrooms are reduced to half their original size. Stir in onion, garlic and thyme and cook, uncovered for 3-5 minutes or until onion is softened. Sprinkle some flour over the mushrooms and stir until flour is moistened and continue cooking for 3-5 minutes. Stir in the beer or ale and 1 1/4 cups broth. Stir in beef and bring to a simmer; cover with foil and then a lid and transfer to the oven and cook for 1 hour.

Step 3

Uncover pot and discard foil. Stir, cover and return to oven and continue cooking for 15-30 minutes longer. Transfer to deep dish pie dish (if unavailable us an 8 x 8 inch baking dish). ***At this point, once filled as cooled it can be covered with plastic wrap and refrigerated for up to 2 days.

Step 4

Increase oven temperature to 400 degrees F.

TO MAKE THE CRUST


Step 5

While the filling is cooking, in a dish put 2 tablespoons of the beaten egg.

Step 6

In a bowl add sour cream and remaining egg and whisk to combine. Using a food processor add the flour and salt and process to combine (3 seconds). Add the butter and pulse until pea size pieces (10 pulses). Add half of the sour cream mixture and pulse (5 times). Add the remaining sour cream mixture and pulse until the dough begin to form (10 pulses). Transfer mixture to a floured surface and knead until dough comes together and then form into a 4 inch disc, wrap in plastic and refrigerate for 1 hour or up to 2 days.

Step 7

On a floured surface roll the dough out into an 11inch round (see note). Using a knife or biscuit cutter (I use a coffee cup), cut out round from center of the dough. Place dough over the filling. Trim overhang to 1/2 inch beyond edge of pie dish and then tuck the overhand under itself to form an edge. Folded edge should be flush with edge of dish; crimp dough evenly using fingers or a fork. Brush dough with reserved egg and then place on a rimmed baking sheet and bake for 25-30 minutes or until filing is bubbling (if filing was refrigerated you will need to increase baking time by 15 minutes and cover dish with foil for the final 15 minutes). Let cool 10 minutes before serving.

Tips & Variations


No special items needed.

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