Steak and Ale Pot Pie

INGREDIENTS

For the Pastry:

• 1 sheet puff pastry (thawed)
• 1 egg, beaten
• 2 teaspoons water
• Kosher salt and pepper

For the Filling

• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 3 tablespoons olive oil, divided
• 4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 pounds sirloin steak, cut into bite size cubes, excess fat trimmed
• 1 medium onion, diced small
• 2 medium carrots, peeled and diced small
• 2 stalks of celery, diced small
• 1 cup frozen shelled soybeans, thawed
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 12 ounces brown ale, or other dark beer that is lightly hopped
• 2 tablespoons Worcestershire sauce, divided
• 3 cups beef stock
• 2 teaspoons dried thyme
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon balsamic vinegar

INSTRUCTIONS

Prepare the Filling:

• First, make a roux by melting the butter over medium heat in a small saucepan. Add the flour, whisking constantly. Cook for about 3 minutes, stirring occasionally just until the roux turns light brown. Remove the saucepan from the heat and set aside. The roux will cook a little more on its own without the direct heat.
• In a bowl, add the meat and 2 teaspoons of the salt and ½ teaspoon of the pepper. Work the seasoning into the meat. Add 1 tablespoon of the oil to a large skillet over medium-high to high heat. Add the beef without overcrowding. If necessary, do this step in two batches, using another tablespoon of oil if necessary. Cook, turning the pieces until brown on at least two sides. Remove the beef to a large Dutch oven or large pot and set aside.
• In the same skillet used to brown the beef over medium heat, add the remaining 1 tablespoon of olive oil, onion, carrots, and soybeans, and cook for about 3 to 5 minutes or until the carrots soften (very small dice carrots will take less time). The onions should have a little browning on the edges. Add the tomato paste and stir to combine and cook for 1 minute. Add the garlic for 30 seconds then add the ale and stir.
• Cook for about 10 minutes or more over medium heat until the ale has reduced by at least half. Stir in 1 tablespoon of Worcestershire sauce and beef stock, bring to a boil. Then add the roux and bring the liquid back to a boil while whisking until there are no lumps and the mixture is smooth. Add the entire contents of the skillet to the Dutch oven that the beef is in and turn the heat up to medium. Stir in the thyme, rosemary, 2 teaspoons of the salt, and ½ teaspoon of the pepper.
• Cover with a lid and simmer the beef filling for 40 minutes. Remove the lid, add the final tsp of Worcestershire sauce and the balsamic vinegar and simmer for 10 to 15 more minutes to thicken the liquid. Taste for seasoning.

Prepare the Pastry:

• While the filling cooks, roll the thawed puff pastry out with a rolling pin just a bit on a lightly floured work surface. It should be about 75% as thick as it came in the package. Next, cut the puff pastry sheet into a shape that is about ½-inch wider than the top of the individual cooking vessels for your pot pies (we use large ramekins that hold about 1 ¼ cups of filling).
• Whisk the egg and water until well combined to create an egg wash for the top layer of the puff pastry and set aside.

Finish the Pot Pie:

• Preheat your oven to 375°F on the Air Fryer or Convection setting. When the filling is done, spoon enough of the beef mixture to almost fill the individual pot pie dishes—approximately 1 ¼ cups of filling per person.
• Top each “pie” with the puff pastry lid (it should overlap the edges of each dish by ½ inch all around) and gently brush each piece of pastry with the egg wash. Bake in the preheated oven for 20 minutes or until deep golden brown on top and the filling is heated throughout. Remove from the oven and let sit for about 5 to 10 minutes before serving.