British Beef and Ale Pie
This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.
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DIRECTIONS
- Mix flour and seasoning in a shallow bowl.
- Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
- Brown the beef on all sides, remove.
- Rough chop onions and garlic and add to the pan, heating until soft.
- Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
- Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
- Melt butter in a large saute pan, and cook the mushrooms.
- Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
- Prepare puff pastry as directed on the package, baking until risen and golden.
- Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.
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