She Strengthens

Hearty Comfort Food for Chilly Days

When the weather turns cool and gloomy, there’s no better way to warm up than with a classic British-style pot pie. This comforting dish is sure to become a staple in your kitchen, especially when paired with a refreshing side like Fennel-Apple Slaw.

Choosing the Right Ale

For an authentic flavor, opt for a dry, nutty-tasting brown ale like Samuel Smith’s Nut Brown Ale. This will add depth and richness to your filling without overpowering the other ingredients.

Game Plan

To make this recipe more manageable, you can prepare the dough and refrigerate it for up to 1 day or freeze it for up to a month. Simply thaw it in the fridge the day before you plan to assemble the pot pies.

Yield and Difficulty

This recipe yields 4 to 6 servings and has a medium level of difficulty. With a total preparation and cooking time of about 3 hours, plus at least 30 minutes of chilling time, you’ll want to plan ahead. However, the end result is well worth the effort.

Ingredients

For the flaky pie dough:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) very cold unsalted butter, cut into cubes
• 8 tablespoons ice water, plus more if needed

For the filling:

• 3 tablespoons olive oil
• 2 to 2 1/2 pounds boneless beef short ribs, cut into 3-inch cubes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 2 small yellow onions, halved, thinly sliced, then coarsely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 cups brown ale or lager beer
• 1 1/2 cups chicken broth
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3 medium carrots, peeled and cut into 1-inch pieces

To assemble and bake:

• Flour, for dusting the work surface
• 1 large egg beaten with 1 teaspoon water
• Flake salt, for sprinkling (optional)

Instructions

Make the Dough

In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, processing until the dough comes together. Divide the dough in half, shape into disks, and refrigerate for at least 30 minutes or up to 1 day.

Prepare the Filling

Heat the oven to 375°F. In a Dutch oven or heavy saucepan, warm the olive oil over high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove the ribs and set them aside. Add the onion, celery, and garlic to the pan and cook until the vegetables are softened. Stir in the tomato paste, then add the ale, broth, and herbs. Return the short ribs to the pan, cover, and transfer to the oven. Cook for 1 hour, then add the carrots and continue cooking until the meat is tender.

Assemble and Bake

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Transfer the dough to a baking sheet and refrigerate until the filling is ready. Break the cooked short ribs into bite-size pieces and remove the herb sprigs. Skim off any excess fat from the braising liquid, then combine the meat and liquid. Transfer the mixture to a shallow baking dish and top with the chilled dough. Trim the edges, crimp the crust, and cut a few slits in the top to allow steam to escape. Brush the crust with the egg wash and sprinkle with flake salt (if using). Bake until the pie is golden brown and bubbly, about 45 minutes. Let cool for 5 to 10 minutes before serving.