Reviewed: Nov. 4, 2009

How do you prevent soggy bottom crust. I really want a top and bottom crust.

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Shar

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Reviewed: Oct. 28, 2009

The rating I gave was for the recipe as written. There was not enough liquid to cook the meat and the potatoes good and soft. I followed one review and added broth. But there was not enough liquid to add the flour to and make it creamy. I added cream of mush soup to try and make it creamy. I then added a lil more beer. But the beer was over powering. It gave it a funny after taste. It could have just been the beer I used. I may try and use red wine like person suggested, or a different beer. I think this recipe could be good, but just not as written.

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Jen Cantrell

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Reviewed: Sep. 8, 2009

I used leftover petite sirloin steaks that we grilled last night, only half the beer (I was reluctant to use all of it because I've had recipes turn out poorly with a whole bottle), a little more flour, and browning sauce (Kitchen Bouquet) instead of Worcestershire sauce. I'm convinced that browning sauce makes all beef based recipes like this taste better. And it sure was good, my fiance and I loved it! He said it was "somewhere between amazing and awesome." I can't imagine the pie turning out any better than it did.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 23, 2009

Review Aug 26, 09: I started with already cooked steak meat, which I cubed and dumped in the pot with the rest of the ingredients. Although I did cut the potatoes a little larger, it takes much longer than noted in the recipe to cook them. So much so, actually, that I ended up adding another bottle of beer to the mix as well as about 1/2 c of water since the beer simmered off. I don't like mushrooms or steak at all, so I'm making this for the bf. I'll update when he tries it. It does smell good, I'll admit, though. I used the No Fail Pie Crust I from here for this meat pie. Thanks for the recipe! **Update: Bf seemed to like this, which is good since I made him eat it every meal until it was gone. He apparently decided it was good enough to eat in quarters, not in 8ths like pies are generally cut.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 11, 2009

We only made the filling for this. We used leftover roast that had been cooked in a slow cooker with beef consume and canned onion soup. We onitted the potatoes but added the rest of the ingredients. Instead of a pastry crust e just the potatoes called for in the recipe to make mashed potatoes. We topped the meat mixture with the mashed potatoes prior to baking. Turned out wonderful. Very flavorful meat mixture indeed. So, we didn't follow the whole recipe so I can't say how that would have been. I just know that meat part was great. Thanks for the recipe. Will use this in the future to do the same thing. Oh, and for the beer we used a vey dark one from a local micro brewery.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

A great recipe base that needed very little modification at all. I carmelised the onions first, to give it a bit of extra sweetness. I recommend Guinness as the beer - it keeps the gravy dark and hearty. I also threw in a dash of scotch at the beginning to give it a little extra spice. Tomato is also a good addition, if you like the flavour that it provides.

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jidlo_valecnik

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Reviewed: Dec. 8, 2008

I dredged the meat in some flour and browned it first. Then I added a tablespoon of tomato paste, browned it, then added the onions and garlic. Then the beer (I used Killian's Irish Red) and about 1/2 cup of water and some beef base. This meat was no where near done in 30 minutes. I had to simmer it for about an hour and a half to get it tender. The cooking liquid had a nice beefy flavor until I added the Worchestershire sauce and thyme. These two ingredients did not blend well together. They gave the dish a sharp, almost piney off-flavor that we did not care for. I used carrots and peas instead of potatoes and I think this would have been good without the W-sauce and thyme. If I were to make this again, and I'm not sure I will, I would put in a bay leaf instead. Thanks for the post.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 9, 2008

I did not care for this. It was very bitter. My husband was able to eat it with a ton of ketchup, I wasn't able to tolerate the bitterness. I used Corona beer. I don't know if another brand would have been better. This is the first thing I've made from this website that I did't really care for (I've made about 20).

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Erika H.

Cooking Level: Expert

Home Town: Pacifica, California, USA

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Reviewed: Oct. 15, 2008

I was really looking forward to eating this. I love cooking with Guinness, so we used it. It smelt fabulous while cooking, but that was where it ended. The pie crust didn't match (maybe just a bad recipe...although a mashed potato topping could be good). The insides were rather bland. I may make it again, only because I want it to be good. But I would season it with salt and pepper (for starters) and add some beef bouillon and try a different beer, I guess.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Oct. 8, 2008

Thank you Master Chef L!! This was fabulous! It was my first time tasting steak&ale pie so it really did leave an impression. (I'm from Thailand, they don't make it here) Also, thanks to everyone who commented because they were very helpful. I made 2 pies so I kept one pot covered and the other not. The covered pot had more flavor than the uncovered. I also used Guinness for ale and marinated the meats in Soy Sauce (it's a Thai thing) before browning it and it was pretty good. Everyone at my office is raving about it and that's saying a lot because it's very difficult to please Thai people with Western food. My British friend said it was amazing. Again, thank you Mrs. L! You're the best!

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Bunny

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Oct. 6, 2008

We enjoyed this. Five year old wouldn't touch it but 8 and 2 year old enjoyed it. I thought the ale flavor was a bit strong (I don't like beer) so next time I will do 1/2 beer, 1/2 beef broth. I'm sure DH will be happy to 'dispose' of the extra beer! Did add carrots.

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EllenSmith

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Reviewed: Jul. 28, 2008

This just wasn't my cup of tea. Thanks for letting me try!

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elt

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

Fantastic recipe!! I browned my diced stew meat first to add that "brown" flavor to the dish, then deglazed the pan w/onions and 2 T minced garlic. Readded the meat and a bottle of Killian's Irish Red. I did not have a problem with too little liquid, perhaps because I kept the dish covered as it simmered. Only other additions were a spoon full of beef base (no additional liquid) and a dash of liquid smoke. Great and flavorful, even my grandson loved it.

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E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Feb. 12, 2008

The filling turned out fine, however, I should have made my own crust (was too sweet) and not used the thyme. I thought the thyme gave it a weird flavor. If I were to make it again, I'd leave out the thyme and make my own crust. I'd also probably add a few more spices!

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Chef Mike

Cooking Level: Expert

Home Town: Jamestown, North Dakota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 6, 2008

I made this with Guinness, and I omitted the parsley. I also didn't bother with the pastry - just served it as a stew. As written it's ok, but kinda bland. I added some garlic powder, a couple of beef buillon cubes and more Worcestershire sauce. Turned out pretty good. Thanks, Mrs L!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

My husband and I loved this recipe. I added tomato paste, and some carrots to the stew.

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Michelle

Cooking Level: Expert

Home Town: Summerland, British Columbia, Canada

Living In: Taegu, Taegu-Gwangyoksi, South Korea

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Reviewed: Jan. 22, 2008

As suggested, doubled the number of beers (used Guiness). Used stewing beef and it came out very nicely. People loved it. Next time, wiil use more veggies, (baby carrots, pearl onions, etc)

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jan. 18, 2008

I wanted to try and make this simplier. I put most ingredients (except mushrooms)in the crockpot in the AM. Forgot to get onions, so added dry onion soup mix. Added mushrooms right before going into the oven. Didn't have pie crust, so tried Bisquick topping. Family really liked it. Will make this again, maybe without the dry onion soup try and real onions.

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Billie575

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Reviewed: Jan. 18, 2008

Excellent recipe. Used a bottle of Sam Adams Light I had in the fridge. Will definitely make again.

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Jessica

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 18, 2008

Definitely the best beef pie filling I've ever made. I followed the recipe closely, with minor changes: I used fresh thyme, fried the onions and simmered the beef gently for an hour (with lid on). I added 2 small carrots, sliced, with the potatoes. Because we're trying to lose some weight we gained over Christmas, I used a mashed potato topping in stead of the pastry (and reduced the amount of potato in the filling). The whole family gave it 5 stars!

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Steak and Ale Pie with Mushrooms

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