Pub-Style Steak and Ale Pie

Name: Pub-Style Steak and Ale Pie
Yield: Serves 6
Cuisine: Europe, Great Britain
Ingredients: 3 tablespoons, water; 1/2 teaspoon, baking soda; 3 pounds boneless, beef short ribs, trimmed and cut into 3/4-inch chunks; 1/2 teaspoon, Salt; 1/2 teaspoon, pepper; 2 slices, bacon, chopped; 1 pound, cremini mushroom, trimmed and halved if medium or quartered if large; 1 1/2 cups, beef broth; 1 , large onion, chopped; 1 , garlic clove, minced; 1/2 teaspoon, dried thyme; 1/4 cup, all-purpose flour; 3/4 cup, beer; 1 , large egg, lightly beaten; 1/4 cup, sour cream, chilled; 1 1/4 cups (6 1/4 ounces), all-purpose flour; 1/2 teaspoon, Salt; 6 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled

Main Courses
Europe
Great Britain
Meat
Beef
Savory Pies & Tarts

By Andrea Geary ･ Appears in Cook's Illustrated March/April 2017, America's Test Kitchen TV

There’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is not that place.

SERVES 6

TIME 2¾ hours

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