Prep time: 1 hr Cook/chill time: 3–6 hrs Total time: 4–7 hrs Yield: 9” pie
Get ready for your new favorite winter meal with this bold take on a classic meat pie wrapped in a crispy cheddar crust. Make it for the in-laws this holiday season and enjoy a rare moment of silence as they savor the hot, meaty magic.
What You’ll Need
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9” pie tin
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Medium oven-safe pot with lid or pressure cooker
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Large sauté pan
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Baking sheet
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Whisk, spoons, spatula, pastry cutter, cheese grater
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Food processor (optional)
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Large bowl & plastic wrap
Filling Ingredients
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Ghee or oil – 1 Tbsp
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Brown onions – 2, diced
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Beef chuck – 2 lbs
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Butter – 1 Tbsp
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Garlic – 3 large cloves, minced
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All-purpose flour – 3 Tbsp
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Stout (low bitterness) – ¾ cup
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Beef broth – ¾ cup
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Thyme – 1 Tbsp leaves
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Bay leaf – 1
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Tomato paste – 1 tsp
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Worcestershire sauce – ¾ tsp
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Balsamic vinegar – 1 tsp
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Black pepper – ½ tsp
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Peas and carrots – 1 cup (frozen OK)
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Egg – 1
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Salt – to taste
Cheddar Crust Ingredients
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All-purpose flour – 2½ cups
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Aged cheddar – 4 oz, grated
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Cold butter – 1 stick (8 Tbsp)
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Cold water – 2 oz
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Cold vodka – 2 oz
Filling
Heat ghee or oil over medium-high heat. Add onions with 1 tsp salt and cook, stirring often, until the moisture evaporates. Reduce heat to medium and caramelize for 20+ minutes.
Meanwhile, salt all sides of the chuck roast and trim any excess fat. Sear well in a pressure cooker or oven-safe pot until browned on all sides, then set aside.
Once onions are caramelized, add butter, garlic, and flour. Stir and cook 2–3 minutes, then whisk in stout and beef broth until smooth. Pour into the pot with beef, adding thyme, bay leaf, tomato paste, Worcestershire, balsamic, and pepper.
For oven cooking: cover and bake at 350°F for 3½–4 hrs, until the beef shreds easily.
For pressure cooker: cook on high pressure 1 hr 40 min; let pressure release naturally.
Remove bay leaf, shred beef, and stir in peas and carrots. Chill filling for at least 1 hour or up to 2 days.
Cheddar Crust
Option 1 (Processor): Combine flour, salt, and cubed butter in a food processor. Pulse until crumbly. Add cheese and pulse a few times more. Transfer to a bowl, add cold water and vodka gradually, and mix until a shaggy dough forms.
Option 2 (By hand): Mix flour and salt in a large bowl. Grate cold butter into flour a third at a time, tossing between additions. Grate in cheese and mix to coat. Add water and vodka gradually, mixing until crumbly.
Press dough together quickly with your hands until cohesive (not smooth). Wrap in plastic wrap and chill 1 hour to 3 days.
Assembly
Let dough rest at room temp 20 minutes. Cut in half and roll out two ⅛-inch-thick discs. Trim one to the pie’s diameter (for the lid).
Line pie tin with the untrimmed disc, leaving a ¼-inch overhang. Fill with chilled beef mixture, slightly mounding the center. Place the top disc over filling, pinch edges, and crimp or roll to seal.
Beat egg with 1 tsp water and brush over crust. Cut several vent holes.
Bake at 375°F on a baking sheet for 30–40 minutes, rotating once, until golden brown and bubbly. Let rest 10–12 minutes before slicing.
Notes
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This recipe takes about 1 hour of prep and 3–6 hours total cooking/chilling time.
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Components can be made ahead for an easy one-hour finish.
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Choose a leaner chuck roast for the best texture.
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Use a dry or milk stout (like Guinness or Left Hand).
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Aged cheddar (Kerrygold Dubliner, for instance) adds sharpness.
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Vodka in the crust evaporates quickly, giving it that perfect, crisp bite.