Brew Pot Pie Recipe

Preheat oven to 160°C (325°F). Pat short ribs dry with paper towels and season all over with 1 1/2 tsp salt and 1 tsp black pepper. Lightly dredge the pieces in 2 tablespoons flour, shaking off excess.

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons oil. When shimmering, brown short ribs in batches, 2–3 minutes per side, until a deep brown crust forms. Transfer browned ribs to a plate.

Reduce heat to medium, add 1 tablespoon butter. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 1 cup brown ale to deglaze the pan, scraping up browned bits from the bottom. Let the beer reduce by about half, 2–3 minutes.

Return short ribs to the pot. Add 2 cups beef stock, 1 teaspoon Worcestershire sauce, chopped rosemary, and 1 bay leaf. Bring to a gentle simmer on the stovetop.

Cover the pot and transfer to the preheated oven. Braise until the meat is very tender and falling apart, about 2 to 2 1/2 hours.

Carefully remove the pot from the oven. Transfer short ribs to a cutting board and let cool slightly. Skim excess fat from the braising liquid with a spoon. Discard bay leaf.

Shred the short rib meat with two forks and discard any large pieces of fat or connective tissue. Return shredded meat to the pot with the braising liquid.

Bring the pot to a simmer on the stovetop. Add the diced potatoes and simmer until potatoes are just tender, about 12–15 minutes. If using frozen peas, add during the last 2 minutes to heat through.

Make a slurry by whisking 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the simmering filling and cook 2–3 minutes until sauce thickens to a spoon-coating consistency. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let filling cool slightly while you prepare pastry.

Preheat oven to 200°C (400°F). If your filling and pot are ovenproof and can accept the puff pastry directly, you may build in the same pot. Otherwise transfer filling to a 9-inch (23 cm) deep-dish ovenproof skillet or pie dish, leaving about 1/2 in (1 cm) clearance at the top.

On a lightly floured surface, roll the thawed puff pastry sheet to roughly fit the dish with about 1/2-inch overhang. Brush the rim of the dish lightly with water to help pastry adhere.

Drape the puff pastry over the filling, pressing the edges to seal and trimming any large excess. Fold and crimp edges as desired. Cut a few small slits in the center of the pastry to vent steam.

Beat the egg with 1 teaspoon milk or water to make an egg wash. Brush the top of the pastry evenly. Sprinkle lightly with 1/4 tsp coarse salt and, if desired, a few chopped rosemary leaves or a small sprig pressed into the top.

Place the pie on a baking sheet to catch any drips and bake in the preheated 200°C (400°F) oven until the pastry is golden brown and puffed, about 25–30 minutes. If the edges brown too quickly, tent loosely with foil.

Remove from the oven and let rest for 10 minutes to set the filling. Garnish with remaining rosemary sprig. Serve warm.