Steak and Ale Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough
• 2 lbs beef chuck, cubed and browned
• 1 diced onion, 2 diced carrots, 1 cup brown ale (in place of half the broth)
• 1/3 cup all-purpose flour
• 2 cups chicken or beef broth
• 1/2 cup milk or cream
• 2 tbsp butter
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and black pepper, to taste

Instructions

1. 1Preheat oven to 400°F (205°C).
2. 2Melt the butter in a large skillet over medium heat and cook the onion, celery, and any raw protein until softened and lightly browned.
3. 3Stir in the flour and cook 1 minute, then gradually whisk in the broth and milk until smooth.
4. 4Add the remaining protein and vegetables, thyme, salt, and pepper, and simmer 8–10 minutes until thickened and the vegetables are tender.
5. 5Pour the filling into a pie dish or deep baking dish, fit the top crust over it, crimp the edges, and cut a few vents.
6. 6Bake for 30–35 minutes, until the crust is golden and the filling bubbles through the vents.
7. 7Let rest 10 minutes before serving.

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