These Steak and Ale Hand Pies feature juicy sirloin steak tips simmered in dark beer. Add in the flaky biscuit dough, and you’ve got one heck of a delicious cold weather comfort food!
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Basements. That’s right. Basements. Houses down South don’t have basements. (Or if they do have basements, they’re often small, dark storage rooms where monsters lurk in the shadows looking for the right opportunity to scare the bejesus out of you. I speak from experience here.)
We have good friends who live in Charleston, SC, and they come up each summer to visit. We got to talking about basements recently. I have no idea why Southern houses don’t have basements. Perhaps it’s the level of the groundwater? Perhaps it’s just an architectural style? Whatever the reason, I have to admit that I love having a basement. Our basement is a large finished area that serves as man-cave, rec room, sports bar and home gym. It’s pretty much where I would live 24-7 if I could…although the lack of a bathroom down there would be a bit problematic.
Steak and Ale Hand Pies
I always make sure to keep our basement sports bar stocked with all of our favorite beers. Typically that means seasonal brews along with a variety of IPAs. I stumbled across this Steak and Ale Hand Pies recipe on the Certified Angus Beef ® website the other day, and my mouth immediately started watering. Juicy sirloin steak tips simmered in dark beer and then wrapped in biscuit dough? Sign me up!
For this recipe, I grabbed a bottle of Guinness from our downstairs bar. I felt a little guilty when I popped the cap and poured the whole thing into the pot on the stove. (Ok, I might’ve stolen a tiny sip for myself. You know, just to make sure the Guinness still tasted good. It did.) However, once it was all done, this stew mixture was amazing! I could’ve easily stopped right there and served it in bowls or over rice, but I wanted to keep going and make these hand pies.
As these Steak and Ale Hand Pies bake, the juices from the filling absorb into the biscuit dough. (Don’t worry. The biscuits didn’t get soggy!) Once out of the oven, these hand pies are the epitome of Fall and Winter comfort food. If you’re in the mood for a good cold weather recipe, then put this one on your radar. The hand pies are a unique (and fun) way to serve what is essentially a tasty beef stew with biscuits on the side. We enjoyed these hand pies for dinner along with some roasted broccoli and a side salad. Delicious. I hope you enjoy this fun recipe as much as we did!
Did you make a batch of these Steak and Ale Hand Pies at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Steak and Ale Hand Pies
- 16 oz. Certified Angus Beef ® sirloin tip steak
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp canola or vegetable oil
- ¾ cup diced yellow onion
- 1 tsp minced garlic
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- ¾ cup dark beer I used Guinness
- 2 Tbsp corn starch
- 1 cup frozen diced carrot and pea blend
- 1 cup frozen diced or shredded potatoes
- 1 tube biscuit dough makes 8 biscuits
- 1 large egg
- Cut steak into ½” cubes and place in a large bowl. Add salt and pepper; toss until well combined.
- Using a large saucepan or Dutch oven, add oil and place over medium-high heat. Once hot, add steak cubes and sear for 3-4 minutes.
- Reduce heat to medium and add onions and garlic; stir until well combined. Continue cooking for 2 more minutes.
- Reduce heat to low and add broth and Worcestershire sauce; simmer for 20 minutes, stirring occasionally.
- Using a small mixing bowl, whisk together beer and corn starch.
- Increase heat to medium and add beer mixture, frozen carrots/peas and frozen potatoes; stir until well combined. Cook, stirring often, for 3-4 minutes. Turn heat off and let mixture cool while preparing dough.
- Preheat oven to 400°F.
- Working on a well-floured surface, separate biscuit dough and roll each of the 8 pieces into 7” rounds.
- Using a slotted spoon, transfer ⅓-½ cup of beef filling into the center of each round. (Note: A little liquid is fine, but too much liquid will make it difficult to shape the hand pies in the next step.)
- Lightly beat egg with 1 Tbsp of water. Brush the edge of the each round with this egg wash halfway around the circumference. Fold the other edge of the rounds over to form half circles.
- Using a fork, crimp the folded edge together to seal. (Note: Ensure that the half circles are sealed to prevent filling from leaking out.)
- Brush the tops of the pies with the remaining egg wash. Poke the top of each pie 2-3 times with a fork to allow steam to escape while baking.
- Place pies on a parchment-lined sheet pan and bake for 15-17 minutes.
Looking for more delicious cold weather comfort food? Check out these other favorite recipes, too: