Easy Mini Ale and Meat Pies Recipe

Ingredients

This recipe was developed for its original yield. Ingredient amounts can be adjusted automatically, but cooking times and steps remain unchanged. Note that scaling may not always be perfect.

• 1 tablespoon all-purpose flour, or as needed
• 2 (9-inch) frozen pastry crusts, at room temperature
• 3 (3x5-inch) loaf pans
• 2 tablespoons vegetable oil
• 2 medium potatoes, diced
• 2 stalks celery, diced
• large white onion, chopped
• 1 large carrot, diced
• 1 pound ground beef
• cup frozen peas
• cup frozen corn
• 1 (12 fluid ounce) can or bottle dark ale
• 2 tablespoons all-purpose flour
• 2 cups reduced-sodium beef stock
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon kosher salt
• 1 tablespoon tomato bouillon (optional)
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 egg, beaten

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: Lightly flour a work surface and roll out each pastry crust to about 1/8-inch thick. Cut to fit three 3x5-inch loaf pans, pressing the dough gently into the tins and up the edges. Reserve remaining dough for the top crusts.

Step 3: Heat vegetable oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until the onions turn translucent, about 5 minutes.

Step 4: Add the ground beef and cook until fully browned, about 5-7 minutes.

Step 5: Stir in peas, corn, and dark ale. Cook until the liquid is reduced by slightly more than half, about 5 minutes, stirring occasionally.

Step 6: Sprinkle in 2 tablespoons of flour and stir continuously until the mixture thickens to almost a pasty consistency, 1-3 minutes.

Step 7: Gradually add beef stock, stirring constantly. Mix in ketchup, Worcestershire sauce, salt, tomato bouillon (if using), rosemary, and garlic powder. Reduce heat and simmer until the filling thickens and the potatoes are tender, 7-10 minutes.

Step 8: Remove the pot from heat and allow the filling to cool slightly.

Step 9: Spoon the filling into prepared crusts. Cover with remaining dough and pinch the edges to seal. Brush tops with beaten egg and cut 3 slits in each pie to allow steam to escape.

Step 10: Place loaf pans on a baking sheet and bake in the preheated oven until golden brown, approximately 30 minutes.

Cook's Notes

• Frozen vegetables can replace fresh ones if needed.
• Fresh garlic can be used instead of garlic powder.
• For a shepherds pie variation, omit diced potatoes and layer mashed potatoes on the bottom instead.

Nutrition Facts (per serving)

Servings: 6

• Calories: 647
• Fat: 37g (48% DV)
• Saturated Fat: 11g (53% DV)
• Cholesterol: 77mg (26% DV)
• Sodium: 1502mg (65% DV)
• Carbohydrates: 52g (19% DV)
• Dietary Fiber: 5g (18% DV)
• Sugars: 6g
• Protein: 22g (44% DV)
• Vitamin C: 18mg (20% DV)
• Calcium: 46mg (4% DV)
• Iron: 4mg (23% DV)
• Potassium: 692mg (15% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on your individual needs.