Enjoy these convenient and delicious muffins made using Carnation Instant Breakfast powder!
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ¼ pounds cubed beef stew meat
- 1 onion, diced
- 1 (12 fluid ounce) can pale ale or lager beer
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 ½ teaspoons chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste
- 2 cups peeled and cubed potatoes
- 1 ½ cups quartered fresh mushrooms
- 1 tablespoon all-purpose flour
- 1 pastry for double-crust pie
Instructions
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 320 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. Family loved it. Made a triple batch, no issues. Not sure how to correct the fact that some of the stewing beef pieces were a little tough…I will work on some tweaks.
Easy to make, tasted great! Family loved this one…
Pretty good. I went with others suggestions and simmered the beef and onions for about an hour, covered, to get the meat tender. Next time I will try a stronger beer and triple the garlic and Worcestershire sauce. Also, I skipped the mushrooms since I don’t like them.
I think the only change I made was the addition of half of a second bottle of beer ( I used Newcastle Brown Ale), and a little more meat than called for because the chuck roast I bought was around 2 lbs. I thought it was pretty tasty!
I used two cans of Guinness and market fresh herbs, plus I added carrots and about a 1/4 more meat and potatoes. I had to use tendeflake premade pie shells that were abit shallow. this recipe was enough to fill two shells quite well and used two more shells to cover the top.
I tweaked this recipe to make a proper English pie, adding bouillon to 1/2 cup boiling water and using this to add the flour to for gravy for the pie as I was making 8 individuals. Also added 1/2 cup sliced carrots and a can of drained peas. I used Old Speckled Hen for my ale choice (its like 16-20 oz) and browned the meat for a few minutes in a little olive oil to really bring out the meat flavor, the added the onion and ale. My English friend said it was exactly as her mum would make, even the crust was perfect. I hand make my crusts.
I followed the recipe but added corn and black beens. I also brushed butter on the top pie crust before baking. It was excellent . I gave some to my daughter and her husband and they raved about it. Will definitely do it again on a cold winter night!! Comfort food!
Great meal. Take time to brown your beef first, then sweat out the veggies to help deglaze the pot. Used Cabernet instead of the Ale. Also, used 3-5 tablespoons of flour with 1/4 cup of wine and 1/4 cup of the sauce to thicken it up. Puff Pastry worked well on the top, made a nice light fluffy “hat” for dipping.
I’ve never had steak and ale pie, but my boyfriend was seriously craving some. Great first round! Boyf says the flavor was on point. His only recommendation was that the beef should be a bit more tender (I simmered it for an hour)…next time, I’ll prob do what others did and stick it in the crock pot all day before putting it in the crust. I used the “No Fail Pie Crust” recipe on this site, and he loved it. Super easy. I recommend using the butter flavored crisco though. Oh…and I added a beef bouillon cube to add some flavor. Spot on.
Yummy!!!! I cooked my meat in a slow cooker I also added carrots more potatoes, beef broth, water used 2 Guinness beer bottles and substituted flour for powdered gravy mix to thicken and give it more taste.
Great recipe base. I used about 2 lb of beef and browned it first and added a large 500 ml (approx 17 oz) can of Smithwicks Ale. I also added a carrot to get some more colour and another veggie. By adding more stuff, my pie was a little full but still fit into a 9″ pie plate.
Fantastic! Savory and rich, great for winter meal.
Very tasty. Will definitely make again but without thyme. There was a bitter background taste that I didn’t care. Thank you for the recipe!
I used stout beer because my husband had some in the fridge. He was in heaven eating this for dinner cuz it reminded him of home (Wales). I’ll def make this again!
This was so, so bland. I tried adding ketchup, like one reviewer suggested, but it didn’t do much to change the bland taste. Nothing else I added could redeem it.
Mmm!!! This made my house smell so goooood. I used leftover moose roast, left all the seasonings etc. the same. I realized last minute that the only flour I had left was rice flour, so, gross, and I thickened it with an envelope of Hunter gravy from Knorr instead. I don’t know, I think that it would have been just as amazing with the recipe as it is. Next time I will make it as the recipe calls for, and see how it goes. Thanks for this, we love it! Cozy winter food.
FANTASTIC!! Followed the recipe but made small changes, added carrots like the reviews said, omitted the thyme and added 1/2 cup of beef broth for more juice. Husbands went for seconds! Will for sure make this again and again!
I tried this recipe once with my mom, we used 3 cans and a little water to add a bit more liquid to the pie. It was an excellent pie and sooo easy to prepare, doing it again for a school project
I modified this recipe, mostly because I really, really dislike mushrooms, but I really like steak and ale pie. I marinated 1lb beef in the worcestershire sauce, thyme, garlic, and parsley (1/2 tsp dried instead of 1 1/2 tsp fresh) for 6ish hours before I cooked it, and took the meat out about an hour before I cooked it. I tossed the bite sized cubed potatoes in a little olive oil, salt and pepper, and another 2 tablespoons of garlic. Instead of mushrooms, I cut up 3 carrots into bite sized pieces and tossed with a teaspoon of sugar. I baked the potatoes and carrots at 475 for 10-15 mins on aluminum foil over a baking sheet. I sauteed the beef and onions in a tablespoon of butter until the beef was browned and the onions were soft – adding salt and pepper to taste. Added a bottle of Guiness (11.5 oz I think), 3 beef bouillons, and sauteed for a bit. Spooned out the meat and onions and put the beef mixture and the potatoes/carrots in a big mixing bowl and set them aside. Reduced the Guiness, and mixed a spoonful of it with the flour then added that back to the sauce – came out thick. I poured the liquid into the big mixing bowl, stirred a little, then spooned the reduction into the pie pan, too. I only used a top pie crust that I had made from scratch – when I made it the first time I found two crusts were just too much (and I love crust!). Baked at 375 for 50 mins, and… delicious. Thanks for a yummy recipe! My boyfriend from the UK loves it.
Instead of putting this in a pie, we ended up having this as a wrap with a lot of cheese. It was delicious – very creamy and rich.
Delicious!