Beef and Beer Pot Pie

Name: Beef and Beer Pot Pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 tbsp All-Purpose Flour; 1.25 lb Beef Stew Meat; 0.5 tsp Dried Thyme; 1.5 tsp Fresh Parsley; 2 cloves Minced Garlic; 1.5 cups Mushrooms; 1 whole Onion; 12 oz Pale Lager Beer; 2 cups Peeled Whole Potatoes; 1 whole Pie Crust; 1 dash Salt & Pepper; 2 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British Low-Carb Sugar-Free Comfort-Food

Beef and Beer Pot Pie features fork‑tender chunks of beef simmered with mushrooms, potatoes, and onion in a malty ale gravy, all tucked beneath a buttery double crust. The filling is rich and deeply seasoned with Worcestershire, garlic, parsley, and thyme, making each bite hearty and satisfying. It’s perfect for a cozy weekend dinner or a comforting family meal on a cool evening.

Prep15 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Gather all ingredients.
2

Combine beef stew meat, ale, and onion in a large saucepan over low heat; simmer until the beef is tender, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
3

Season the beef mixture with Worcestershire sauce, garlic, parsley, thyme, salt, and black pepper; add the potatoes and mushrooms. Increase the heat to medium; cover the saucepan and simmer until the potatoes are just slightly firm, 10 to 15 minutes.
4

Whisk a small amount of the sauce with the flour in a small bowl; stir it into the beef mixture. Simmer until slightly thickened.
5

Place 1 pie crust into the bottom and up the sides of a 9-inch pie plate. Spoon the hot beef mixture into the crust; top with the remaining pie crust. Cut slits in the top crust to vent steam; crimp the edges to seal together.
6

Bake in the preheated oven until the crust is golden brown and the gravy is bubbling, 35 to 40 minutes.