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This smoked meat pie is the perfect hearty meal on a cold winter day. Tender and flavorful steak smoked on the grill and then tucked in a pie crust for a buttery, flaky finish. It does not get better than this.
Winter gives us the opportunity to enjoy deliciously hearty dishes. If you are not a fan of meat pies, I highly recommend you try this classic homemade salisbury steak or easy one pan cowboy casserole.
Table of Contents
- Smoked Meat Pie Ingredient List
- Step 1: How to smoke a chuck roast
- Recipe Tip
- Step 2: What ingredients to use in a traditional smoked meat pie filling
- Step 3: How to grill the savory smoked meat pie.
- Products featured in the video
- Frequently Asked Questions:
- Similar Hearty Meal Ideas:
- Smoked Meat Pie Recipe
I had my first meat pie at a family trip in London, England. Served at a local pub, this pie was full of savory flavors from the meat and gravy and the flaky pie crust gave it the perfect textured finish. Washed it down with a nice English ale and this meal was perfection.
While meat pies originated in Greece and Rome, we associate this dish with the English. Traditionally a meat and gravy pie, there are the more common recipes such as steak and kidney pies, meat and potato, chicken and mushroom or turkey cheese and onion pie. But my favorite was the steak and ale pie. It just hit the spot.
Smoked Meat Pie Ingredient List
You can make this smoked meat pie as plain or packed as you want. It all depends what veggies and herbs you like.
- Beef: a chuck roast is ideal for any roast or stew. It’s a large inexpensive cut that is very beefy in flavor and tender when smoked over low and slow heat.
- Pie Crust: I am not a baker. I go for convenience when it comes to the crust and get a store bought option. They are delicious and hassle free.
- Veggies: I keep my meat pie filling simple with classic veggies and herbs. Carrots, onion, garlic, rosemary and thyme. Alternative options include celery, peas or potatoes.
Step 1: How to smoke a chuck roast
I decided to do a traditional steak and ale pie using a beautiful chuck roast. This cut of meat is ideal for low and slow smoking or in roasts. It’s tender and rich in beefy flavors.
Started with a simple prep of olive oil for the binder. This is only to help the seasoning adhere to the meat. Next, I generously seasoned the entire chuck roast with Dad’s All Purpose seasoning.
Recipe Tip
An alternative to an all purpose seasoning would be salt and pepper with a pinch of paprika.
Set the grill for dual zone grilling. I used my weber kettle and move the hot charcoal to one side of the grill.
Sear the steak on all sides, about a minute per side to build a nice crust all around. Next, move the seared steak to the indirect side which will cruise around 250-300 degrees. Place a few wood chips on the charcoal and smoke the meat for 1 hour.
The natural wood chunks will give the steak an added layer of earthy, woody flavor from the smoke.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: What ingredients to use in a traditional smoked meat pie filling
While the steak is smoking, prep the veggies that will be used the pie filling.
Chop up a few carrots, onion and add minced garlic.
Once you remove the chuck roast from the grill, let it rest for 5 minutes. The steak will not be fully cooked, so do not panic. It will cook to perfection in the stew.
Start by sautéing the veggies in a large pot. Next, cube the smoked chuck roast into bite size pieces and add it in. Add tied sprigs of rosemary and thyme, Worcestershire sauce, onion powder, tomato paste and more all purpose seasoning. For the liquid base, I used beef broth and a can of Guinness beer. The full flavored dark ale beer will provide an additional layer of flavor, while burning off any alcohol contents making it safe for kids to consume.
The smokiness of the beef along with boldness of the beer and rustic vegetables in the rich broth make for one delicious smoked stew. Let the ingredients cook for another hour allowing the meat to tenderize and absorb all the wonderful broth flavors. I did this on the stove top simmering over low heat until the steak was fork tender.
At the end, make a corn starch slurry, which is a mix of equal parts water and corn starch. This will thicken the broth into a gravy. Pour it into the stew and gently mix it with the cooked ingredients.
Step 3: How to grill the savory smoked meat pie.
Now that the meat and gravy are done, it’s time to put all that into a pie.
I’m not a baker, therefore I used a store bought dough. If you have a recipe that is tried and true, this is the perfect recipe to use it for.
Start by greasing 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. It’s a process in which just the crust is baked by itself to ensure you don’t end up with a soggy bottom. Poke holes on the bottom of the crust and place something heavy on it to prevent the crust from rising.
Place the pie dish on the indirect side of the grill for 10-15 minutes or place it in the oven at 350 degrees for the same time.
Once the bottom crust is baked, remove the tied herbs from the meat gravy and add the meat 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 on the top 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!
Products featured in the video
Click the image below to view the products ⬇️
Frequently Asked Questions:
The ideal beef to use in a meat pie is a chuck roast. It’s perfect when cooking a roast or stew and is cheaper and meatier than a ribeye or NY strip steak.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes. You won’t have the mild smokey flavor but the pie will still be delicious.
In the US, a meat pie is called pot pie. The most common recipe is a chicken pot pie. Try these fast and easy chicken pot pie biscuits if you don’t want to bake an entire pie.
Similar Hearty Meal Ideas:
If you tried this Smoked Meat Pie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Smoked Meat Pie
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
- An alternative to an all purpose seasoning would be salt and pepper with a pinch of paprika.
- Add natural wood chunks will give the steak an added layer of earthy, woody flavor from the smoke.
- To avoid using alcohol in food recipes, stick with beef broth and add a tbsp of Worcestershire Sauce.
- Instead of using flour to thicken gravy use an equal mix of corn starch and water. It’s lighter and gluten free.
- This will help you avoid soggy bottoms and keep your perfectly sliced smoked meat pie in one piece.
Wow! Made this for Christmas Eve dinner and it was outstanding! Everyone was raving about it. Simple. Tasty. Perfect.
If you never tried a steak and ale pie, you’re missing out! it’s beefy, savory and perfect for these colder winder nights. I hope you love it as much as we do.