Preparation time: 20 min
Cooking time: 8 hr
Beef and vegetables are slow cooked in a rich gravy then served beneath a puff pastry crust. My husband swears that this is the best steak and ale pie to be found in the city of Edinburgh!
Place carrots, potatoes and onions in bottom of slow cooker.
Trim roast and cut into cubes. Toss cubed beef with flour, garlic powder, paprika, and herbs. Heat oil in pan until very hot and toss beef in to quickly sear cubes on one side. Add beef to slow cooker on top of vegetables. Add broth, water, ½ bottle beer, and bullion cube. In a bowl, mix together cornstarch and ¼ c. beer until cornstarch is dissolved and add to slow cooker. Close lid and set slow cooker on medium-low for 8 hours.
While it cooks, enjoy the rest of the bottle of beer!!
When it is finished cooking and you are ready to eat, roll out a sheet of refrigerated puff pastry and cut into four quarters. Preheat oven according to the package directions on the puff pastry.
Divide the meat and vegetable mixture from the slow cooker into four individual pie pans, gratin pans, or oven-proof bowls. Lay a square of puff pastry on top of each pan or bowl, place all on a baking sheet or two, and put in oven. Follow the package directions or bake until the pastry is golden brown on top.