Steak & Ale Pie

Steak & Ale Pie

If you've ever seen me in the kitchen, you'll know that I'm not good at following recipes. 
I'm all about adding a little of this or a little of that. It's great in that I don't worry about a missing ingredient 
or finding that perfect recipe but it causes problems when I try to recreate something I enjoyed since I can 
never remember exactly how I did it.

In April, my husband went to London for work and sent me a picture of his steak and ale pie from a restaurant.
 I'd never even heard of steak and ale pie, let alone tasted it. But based off a picture and description from him, 
I've come up with my own version of steak and ale pie. Like I said, I've never had "the real thing" so this could
 be waaaay off base but we enjoyed it and I didn't want to forget how I made it so I am documenting it here 
for future reference. 

Steak & Ale Pie

1 bottle dark beer (Newcastle)

2 cups beef broth

1 package stew meat

Carrots 

1 onion

2 rosemary sprigs

Garlic salt, to taste

Put meat in a ziplock with 5 tablespoons of flour, shake until all pieces of meat are well-coated. 
Pick out each cube and put in a stockpot with olive oil and fry on all sides until brown. Pick out 
and set aside. 

Add onions and carrots and sauté about 5 minutes. Note: I just used about a quarter of a small 
bag of baby carrots, cut in half. Add beer, broth, and browned beef into stockpot with the other 
ingredients. Cover and let simmer for a couple hours. 

About 20 minutes before you're ready to bake, take out 1 cup of broth and set aside. Add in 4 T 
of flour and mix well. Add broth/flour mixture back to the pot and let simmer to thicken. Remove 
rosemary and discard.

Scoop into individual pots (I got these cute yellow ones on sale at HEB) or one large pie pan and 
cover with a sheet of puff pastry. Bake at 425 for 15 minutes or until  pastry is brown and crispy.

Let cool for 20 minutes before serving. Serve with steak fries.