British Steak and Ale Pie
Indulge in the hearty charm of a classic British Steak and Ale Pie, the ultimate comfort food that brings together tender, slow-cooked beef and a rich, savory ale-infused gravy encased in buttery, golden shortcrust pastry. This traditional favorite features melt-in-your-mouth chunks of beef chuck perfectly seasoned and seared, then simmered with aromatic vegetables, Worcestershire sauce, fresh herbs, and your favorite brown ale for depth of flavor. Topped with a crisp, flaky pastry lid brushed with egg for a beautiful golden finish, this pie is perfect for cozy family dinners or entertaining guests. Pair it with creamy mashed potatoes and steamed greens for the ultimate pub-style meal experience. Whether you're craving hearty British cuisine or a crowd-pleasing dish, this steak and ale pie delivers on all fronts.
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Recipe Information
Ingredients
- 800 grams beef chuck or stewing steak, diced
- 3 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 sticks celery sticks, diced
- 2 cloves garlic cloves, minced
- 500 ml brown ale (or your ale of choice)
- 300 ml beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, finely chopped
- 1 leaf bay leaf
- 500 grams shortcrust pastry
- 1 large egg, beaten
Instructions
Preheat your oven to 180°C (356°F).
In a large mixing bowl, combine the diced beef, plain flour, salt, and black pepper. Toss until the beef is well coated.
Heat the vegetable oil in a large, heavy-based ovenproof pot or Dutch oven over medium-high heat.
Add the beef in batches, searing each piece until browned on all sides, then remove and set aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the seared beef to the pot, then pour in the ale and beef stock. Stir to combine.
Add the Worcestershire sauce, thyme, parsley, and the bay leaf, then bring the mixture to a gentle simmer.
Cover the pot and transfer it to the preheated oven. Cook for 90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Once cooked, remove the filling from the oven, discard the bay leaf, and allow it to cool slightly before assembling the pie.
Increase the oven temperature to 200°C (392°F).
Roll out the shortcrust pastry on a floured surface to fit your pie dish. Line the dish with pastry, trimming any excess.
Spoon the cooled beef and ale filling into the pastry-lined dish.
Roll out another piece of pastry to form the pie lid. Lay it over the filling, pressing the edges to seal. Trim any excess and crimp the edges decoratively if desired.
Cut a couple of small slits in the center of the pie lid to allow steam to escape during baking.
Brush the beaten egg over the pastry lid to give it a golden finish.
Bake the pie in the oven for 30-35 minutes until the pastry is golden brown and crisp.
Let the pie cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
