Smoked Meat Pie

5 from 2 votes

This smoked meat pie is the perfect hearty meal on a cold winter day. Tender smoked steak covered in gravy and tucked in a flaky pie.

Prep Time15

Cook Time2

Course: Main Course

Cuisine: American

Keyword: smoked meat pie, steak and ale pie, pie recipes, steak pie recipes, chuck roast, grilled meat pies, grilled pies, grill recipes, hearty recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

3 lbs Chuck roast
2 tbsp All purpose seasoning
1 tbsp Olive oil
2 Pie crust doughs

Gravy Ingredients

12 oz English dark ale or Guinness
2 cups Beef broth
1 Yellow onion, diced
2 Carrots, diced
2 sprigs Rosemary
2 sprigs Thyme
1 tbsp Minced garlic
2 tbsp Worcestershire sauce
1 tbsp All purpose seasoning
1 tbsp Tomato paste
1 tsp Onion powder

Slurry Ingredients

2 tbsp Water
2 tbsp Corn starch

Egg Wash Ingredients

2 Eggs

Instructions

Coat the chuck roast with olive oil and season on all sides with Dad's All Purpose Seasoning.
Preheat the grill and set for dual zone grilling.
Sear the chuck on the direct side first. Cook on all side, about 1 minute per side to build a nice crust all around.
Next, move the seared roast to the indirect side. Place a few wood chips on the charcoal and smoke the meat for 1 hour.
After an hour remove the chuck roast from the grill and let it rest for 5 minutes, then cube it up into small bite size pieces.
In a large pot, add 1 tbsp olive oil, the diced onions, carrots and sautee until soft, about 5 minutes.
Add the minced garlic, tomato paste, herbs, beef stock, beer, Worcestershire, onion powder, cubed up chuck roast, and mix it well.
Cover the pot and simmer over low heat for 1-2 hours, until the chuck roast is fork tender.
In a separate bowl, whisk together the corn starch and water to make the slurry, and add it to the pot. Mix everything well.
Grease up the bottom of the pie dish. Add the bottom pie crust layer and mold it to the dish.
Before you start filling the pie, make sure to blind bake the bottom crust. Place something heavy on the bottom to prevent the crust from rising.
Place the pie dish on the indirect side of the grill or in the oven at 350 degrees. Bake for 10-15 minutes.
Remove the tied herbs from the meat gravy, pour the filling into the pie dish and cover with another layer of raw dough. Press down on the sides to ensure the pie is closed and cut off any extra dough. Make sure to cut slits or poke holes with a fork to allow the steam to escape.
Whisk 2 eggs together for the egg wash and brush it over the top of the crust. Place the entire pie on the grill or oven for 15 minutes or until the crust is golden brown.
Let the smoked meat pie cool off 3-5 minutes and dig in. Enjoy!

Notes

Seasonings:

An alternative to an all purpose seasoning would be salt and pepper with a pinch of paprika.

Smoking Meat on a grill:

Add natural wood chunks will give the steak an added layer of earthy, woody flavor from the smoke.

Don't like alcohol?

To avoid using alcohol in food recipes, stick with beef broth and add a tbsp of Worcestershire Sauce.

How to make gravy thicker?

Instead of using flour to thicken gravy use an equal mix of corn starch and water. It's lighter and gluten free.

Always pre-bake the bottom pie crust

This will help you avoid soggy bottoms and keep your perfectly sliced smoked meat pie in one piece.

Nutrition