Ingredients

• 1.25 pounds cubed beef stew meat
• 1 , 12 fluid ounce
• 1 onion , diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic , minced
• 1.5 teaspoons chopped fresh parsley
• 0.5 teaspoons dried thyme
• salt and ground black pepper to taste
• 2 cups peeled and cubed potatoes
• 1.5 cups quartered fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 pastry for double-crust pie

Instructions

1. 1 Combine beef stew meat, ale, and onion in a large saucepan over low heat; simmer until beef is tender, about 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season beef mixture with Worcestershire sauce, garlic, parsley, thyme, salt, and black pepper; add potatoes and mushrooms. Increase heat to medium; cover saucepan and simmer until potatoes are just fork-tender, 10 to 15 minutes. Whisk a small amount of sauce with flour in a small bowl; stir into beef mixture. Simmer until slightly thickened.
4. 4 Place 1 pie crust into bottom and up sides of a 9-inch pie plate. Spoon hot beef mixture into crust; top with remaining pie crust. Cut slits in top crust to vent steam; crimp edges to seal together.
5. 5 Bake in the preheated oven until crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition per serving