Beef, Mushroom, and Ale Pot Pie with Greek Gods Yogurt

This beef, mushroom, and ale pot pie is a deeply comforting, cold-weather classic, filled with tender chunks of beef, savory mushrooms, pancetta, and potatoes in a rich, dark-ale gravy. Finished with a flaky crust and enriched with Greek yogurt for extra creaminess and tang, it’s the kind of hearty, cozy dish made for slow evenings and chilly nights.

• 2 tablespoons olive oil, divided
• 4 oz pancetta, cut into 1/4-inch cubes
• 1 medium onion, peeled and diced
• 10 crimini mushrooms, quartered
• Sea salt and black pepper, to taste
• 1 teaspoon fresh thyme leaves
• 2 lbs chuck roast, cut into bite-sized cubes
• 1 tablespoon flour
• 1 cup dark ale
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon mustard
• 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
• 1/2 cup plain Greek yogurt
• 1 recipe pie dough or puff pastry (yogurt-based dough or equivalent)