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I once laid over in London while traveling to Morocco and spent the night in a lovely cottage that had an amazing pub downstairs. It was something you have seen in the movies. A dark room with stone clad walls and a crackling fireplace. I am pretty sure it was lit only by candle and oil lamp. I grabbed a fresh pint of beer and sat at a table next to the fire. I squinted in the firelight as I read each menu item line by line. The one item that caught my attention was a beef and ale pie, aka pot pie or meat pie.
I ordered the pie and happily sipped my beer staring into the abyss of the cozy tavern. Within just a few minutes the server bounced over and served me my pie. I was very happy to crack through the crispy crust and dip my spoon into the rich dark gravy beneath. As I spooned in the first bite, I was consumed by this dish. Perfectly cooked vegetables, firm but tender meat, rich hoppy gravy. I was in love and ate the whole meal without breaking for a breath.
This dish is inspired by that moment and has hung around in my mind since that night. Feel free to use Phyllo dough or puff pastry for this meat pie. I also cooked mine on the smoker which added some smoky flavors to the entire dish. If you don’t like ale then sub a dark porter or stout. I would lean away from hoppy beers for this dish. Think rich, balanced, and comforting… more cozy British tavern and less summertime BBQ. Cheers!
Serving Size: 4-6
Time to make: 1 hour
Also works with: Any game roast
Special Equipment: Pie Pan, brush for oiling, and scissors
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