Effortless Mini Ale and Meat Pies

Ingredients

• 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
• ½ large white onion, chopped
• 1 large carrot, diced
• 1 pound ground beef
• ¼ cup frozen peas
• ¼ 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

Step 1

Warm your oven to 350°F (175°C). Lightly flour your work surface and roll out each pie crust until it’s about 1/8-inch thick. Cut the dough to fit three 3x5-inch loaf pans, then gently press it into the pans, making sure it goes up the sides. Roll out the leftover dough for the tops and set those aside for now.

Step 2

Warm some oil in a large pot over medium heat. Toss in the potatoes, celery, onion, and carrot, and cook until the onions turn translucent, about 5 minutes. Add the beef and cook until it’s nicely browned, which should take around 5 to 7 minutes. Stir in the peas, corn, and ale, then let everything cook down until the liquid reduces by more than half—about 5 minutes.

Step 3

Sprinkle in the flour and stir constantly until the mixture thickens up and feels almost pasty, anywhere from 1 to 3 minutes. Slowly pour in the stock while stirring to keep it smooth. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Turn the heat down and let it simmer until the filling thickens to your liking and the potatoes are tender, roughly 7 to 10 minutes.

Step 4

Take the pot off the heat and let the filling cool for a bit. Spoon it into your prepared crusts, then top each one with the remaining dough. Pinch the edges to seal everything in, brush the tops with some beaten egg, and cut three slits in each pie to let the steam escape.

Step 5

Place the pans on a baking sheet and pop them in the oven. Bake until the crusts turn a lovely golden brown, which should take about 30 minutes. Let them cool slightly before digging in!