Easy Mini Ale and Meat Pies

A traditional meat and ale pie. Superb flavor, inexpensive to make, and absolutely delicious and filling. The pies can be wrapped and frozen once they've been cooked and cooled completely.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 647 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 2 tablespoons ketchup
• 1 large carrot, diced
• 1 pound ground beef
• 2 stalks celery, diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon kosher salt
• 1 tablespoon all-purpose flour, or as needed
• 2 medium potatoes, diced
• ¼ cup frozen peas
• ½ large white onion, chopped
• ¼ cup frozen corn
• 2 (9 inch) frozen pastry crusts, at room temperature
• 3 (3x5-inch) loaf pans
• 1 (12 fluid ounce) can or bottle dark ale
• 2 cups reduced-sodium beef stock
• 1 tablespoon tomato bouillon (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 30 minutes.

Step 3

Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.

Step 4

Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.

Step 5

Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.

Step 6

Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.