It tuned out to be more work and more time consuming than we expected. I was in charge of mise en place for the filling. SP made and rolled the crust. He also did the cooking on top the stove since I cannot reach.
The crust sinking down into the filling means our crust didn't completely bake. The parts touching the filling remained uncooked while the top got nice and golden brown. It looked like we had it crimped and sealed well, but turns out, nope, we did not.
Days 2 & 3 were tastier than Day 1. The crust was more thoroughly cooked and the gravy had thickened up more (I guess from cooling & reheating). The beef was tender and pulled apart easily with a fork. The gravy was delicious. Lots of yummy bacon flavor. The crust was delicious, especially on the two that baked longer. I picked off the uncooked parts. I'm glad we used extra mushrooms because they were yummy. The bacon is not supposed to be crisped and browned but we both felt it remained too "soft" and next time would crisp it.
I'm not sure we'd make this again. The meat was pricey. While we chose to make a beef dish, we don't usually eat a lot of beef, so we both felt this dish was too beef-filled for us. It was a lot of beef in one serving, much more than a hamburger or sloppy joe or meatloaf (our usual beef meals). It also took several hours and it still wasn't done! It was a huge chunk of time and with everything else we usually need to accomplish on Sundays, we just don't have the luxury of that much time for one meal.
Recipe here: Pub-Style Steak & Ale Pie
*We used chuck-eye roast since our stores didn't have boneless beef short ribs.
*We served mashed cauliflower with this.