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Ingredients for beef and beer meat pie on a cutting board.
Elizabeth

Beef and Beer Pie Filling

Beef and Beer pie filling is an American twist on the British classic- steak and ale pie. This delicious dish is the perfect warming meal for a winter day. A flaky short crust is filled with a savory beef, vegetable, and beer filling. This filling recipe is intended to be used with my short crust pastry base and topped with a lovely puff pastry.
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Prep Time 15 minutes
Cook Time 8 hours
Servings: 10 people
Course: Main Course
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs. Beef Chuck Roast
  • 2 Large Carrots *Washed, peeled, and chopped into medium sized chunks.
  • 1 Large Potato
  • 1/2 Large Onion
  • 1-2 Tbsp Avocado Oil *To coat the pan/skillet
  • 1-2 Tbsp AP Flour
  • 1 cup Guiness Stout
  • 1 tsp Salt *To suit taste
  • 1/2 tsp Garlic Salt *To suit taste
  • 1/2 tsp Onion Powder *To suit taste
  • 1-2 Sprigs Rosemary *To suit taste
  • 2 Cups Beef Broth
  • 2-3 Tbsp Tomato Paste
  • 2-3 Tbsp Cornstarch *Add cornstarch to a small bowl and then add the cool water. Stir until combined and then add to the meat.
  • 2-3 Tbsp Cool Water

Method
 

  1. Wash and peel the vegetables. Dice the onion and chop the carrots and the potato into bite sized, uniform pieces.
  2. Add the avocado oil to a large heavy bottom skillet over medium heat.
  3. Sprinkle salt and flour over both sides of the beef.
  4. Sear beef on each side- until browned (5-7 minutes per side).
  5. Remove the beef and sauté the vegetables for two minutes (adding a splash more oil if necessary).
  6. Add the beef broth, Guinness, and tomato paste and stir. Bring the mixture to a low simmer.
  7. Then add the seared beef, garlic powder, onion powder, rosemary, and the vegetable/Guiness mixture to a crockpot. Cook on low for 8-9 hours (until very tender).
  8. Using a spoon, gently ladle some of the fat off the top of the broth.
  9. In the last half hour, add the cornstarch and the water mix to the crockpot and stir.
  10. Allow the mixture to thicken. Taste and season accordingly- to suit individual preference.
  11. Allow the meat mixture to completely cool before adding to the (blind baked) short crust pastry in a pie baking dish or individual baking ramekins. *Sometimes I make two large meat pie and other times I make separate pies- depending on who I am serving.

Notes

*See my short crust pasty for the base of this recipe. Depending on how you make the meat pies (individual or as one large pie) you may need to make two batches of the short crust pastry dough.
*Blind bake the short crust pastry before adding the cooled filling to the pastry.
*Either top the meat and veg filling with my short crust pastry or use a store-bought puff pastry for the top of the pie. Fill the pie and bake until flaky and golden brown.
*This filling recipe makes enough for two standard sized pie dishes.