Dairy-Free Steak and Ale Pie
Indulge in hearty comfort food with this Dairy-Free Steak and Ale Pie—a true crowd-pleaser that's perfect for any occasion. This recipe swaps traditional ingredients for dairy-free alternatives, ensuring it’s suitable for those avoiding lactose without compromising on flavor. Tender beef is simmered with robust ale, aromatic thyme, and rich tomato paste, creating a luscious filling that’s packed with depth. A flaky, golden puff pastry crust—made using dairy-free pastry and brushed with plant-based milk—crowns the dish, offering an irresistible texture contrast. With easy-to-follow instructions and just two hours of cooking time, this pie is ideal for a weekend dinner or family gathering. Serve alongside roasted vegetables or creamy mashed potatoes for a complete, dairy-free meal that's sure to impress! Perfectly keyword optimized for "dairy-free steak and ale pie recipe," "dairy-free comfort food," and "plant-based puff pastry recipes."
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef stewing meat, cubed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 3 units Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Ale or stout (ensure it’s dairy-free)
- 1 cup Beef stock
- 1 tablespoon Tomato paste
- 2 sprigs Fresh thyme
- 2 units Bay leaves
- 1 package Frozen dairy-free puff pastry sheets, thawed
- 2 tablespoons Unsweetened plant-based milk (e.g., soy, almond, or oat)
Instructions
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper. Add them in batches to the pot, browning the meat on all sides (about 5 minutes per batch). Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion and carrots until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the ale, scraping the bottom of the pot to deglaze and loosen any browned bits. Stir to combine.
Add the beef stock, tomato paste, fresh thyme, bay leaves, and the browned beef back into the pot. Bring the mixture to a simmer.
Cover the pot and cook on low heat for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning to taste and remove thyme sprigs and bay leaves.
Preheat your oven to 400°F (200°C). Transfer the beef and ale filling to a baking dish and let it cool slightly.
Roll out the thawed dairy-free puff pastry sheet to fit over the top of your baking dish. Lay the pastry over the filling, trimming off any excess. Press the edges to seal and create a decorative pattern if desired.
Brush the pastry with the plant-based milk for a golden finish.
Use a knife to make a few small steam vents in the crust.
Place the pie in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pie cool for 5-10 minutes before serving. Enjoy your dairy-free steak and ale pie!
Nutrition Facts
Calories |
4015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.7 g | 353% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.1 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 296 mg | 23% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3173 mg | 68% | |
*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.
