Pot pies are a great way to clear your fridge of vegetables close to their shelf date. Brown ale make the richest, nuttiest gravy and the buttery pastry caps off an amazing dish.
Yields 4-6 servings
Steak and Mushroom Pie
48 minPrep Time
30 minCook Time
1 hr, 18 Total Time
- 2 Frozen Pie Crusts
- 1 1/2 lbs beef, cubed
- 1/4 cup flour
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp oil, divided
- 2 medium onions, diced
- 3 cups mushrooms, quartered
- 2 cups beef broth
- 1 tbsp worchestershire sauce
- 1/2 cup brown ale
- 1 egg, beaten
- Preheat oven to 350 degrees F. Place one pie crust in bottom of pie pan.
- In a large plastic storage bag add the flour, salt, pepper and beef. Shake to coat the beef.
- In a large frying pan over medium high heat add the oil.
- Once the oil begins to shimmer, add the beef and cook until browned. Remove from pan.
- Add remaining oil and add the onions and mushrooms. Cook until soft. Return beef and any juices to pan.
- Add the beef broth, worchestershire and brown ale and bring to a boil.
- Reduce heat and simmer until thickened about 20 minutes.
- Pour the beef and mushroom filling into the pie plate and top with second pie crust.
- Using a knife cut small slits into the top and then using a pastry brush brush the with the egg.
- Bake in oven until brown, 20-30 minutes.