Steak and ale pie

Serves 6

  1. 3lb boneless short ribs or chuck roast, cut into 3/4in pieces
  2. 3tb water
  3. 1/2tsp baking soda
  4. 1/2tsp pepper
  5. 1tsp salt
  6. 2oz bacon
  7. 1lb crimini mushrooms, halved and/or quartered
  8. 1-1/2 cups beef broth
  9. 1 onion
  10. 1 clove garlic
  11. 1/2tsp dried thyme
  12. 177g +4tb flour
  13. 3/4 cup ale
  14. 1 large egg
  15. 4tb sour cream, chilled
  16. 6tb butter, cut into 1/2in pieces and chilled
  • Combine 1-4 and 1/2tsp salt and set aside.
  • Cook bacon until rendered but not brown, about 3 minutes. Add mushrooms and 4tb broth, cover and cook for 5 minutes. Add onion for 5 minutes. Add 10-11 for 1 minute. Add 4tb flour and cook 2-3 minutes. Deglaze with beer and remaining broth, add beef, cover pot with foil and lid and transfer to a 350 degree oven for 1 hour.
  • Discard foil, stir, cover and continue cooking 15-30 minutes. Transfer to deep dish pie plate or an 8in x 8in baking dish or chill for up to 2 days.
  • While beef is cooking, pulse remaining flour and salt with butter. Beat egg and set aside 2tb. Mix remaining with sour cream and pulse half of mixture with flour/butter mixture. Pulse in remaining sour cream mixture, knead briefly by hand, form into a disk, wrap and chill for 1 hour or up to 2 days.
  • Roll dough out to a 11in round if using pie plate or 10in if using baking dish. Cut a 1in circle from middle and discard. Top beef, trim dough back to 1/2in, crimp and brush with reserved egg. Place on baking sheet and bake at 400 degrees for 25-30 minutes, or 40-45 minutes if filling has been chilled, covering crust during last 15 minutes. Rest 10 minutes and serve.
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