Pub-Style Steak and Ale Pie

americastestkitchen.com

Nancy Campbell

subheading: GATHER YOUR INGREDIENTS:

subheading: Filling:

3 tablespoons water

½ teaspoon baking soda

3 pounds boneless beef short ribs, trimmed and cut into ¾-inch chunks

½ teaspoon Salt

½ teaspoon pepper

2 slices bacon, chopped

1 pound cremini mushroom, trimmed and halved if medium or quartered if large

1 ½ cups beef broth

1 large onion, chopped

1 garlic clove, minced

½ teaspoon dried thyme

¼ cup all-purpose flour

¾ cup beer

subheading: Crust:

1 large egg, lightly beaten

¼ cup sour cream, chilled

1 ¼ cups (6 ¼ ounces) all-purpose flour

½ teaspoon Salt

6 tablespoons unsalted butter, cut into ½-inch pieces and chilled

View Nutritional Information i

subheading: KEY EQUIPMENT:

Dutch OvensRolling PinsFood Processors

note: BEFORE YOU BEGIN

Don’t substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen’s favorite is Better Than Bouillon Roasted Beef Base. If you don’t have a deep-dish pie plate, use an 8 by 8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. Don’t substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen’s favorite is Better Than Bouillon Roasted Beef Base. If you don’t have a deep-dish pie plate, use an 8 by 8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer