Steak and Ale Pie
Indulge in the hearty, traditional comfort of a Steak and Ale Pie, a British classic that’s perfect for cozy evenings or family gatherings. This recipe features tender cubes of slow-cooked beef chuck simmered in a rich, flavorful gravy made from dark ale, beef stock, and aromatic herbs like thyme and bay leaf. Enhanced with onions, carrots, and mushrooms for a medley of natural sweetness and earthiness, the filling is enveloped in golden, flaky puff pastry that’s irresistibly crisp. With a prep and cook time designed for building deep, complex flavors, this pie is well worth the wait. Serve it piping hot with a side of creamy mashed potatoes or steamed greens for an unforgettable dining experience that’s as satisfying as it is delicious. Perfect for fans of savory pies, pub-style cuisine, and hearty comfort food, this Steak and Ale Pie strikes the ultimate balance of indulgence and tradition.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 800 grams beef chuck
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large onion
- 2 carrots
- 150 grams mushrooms
- 2 cloves garlic
- 400 milliliters dark ale
- 400 milliliters beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 500 grams ready-made puff pastry
- 1 egg
Instructions
Preheat oven to 170°C (350°F).
Cut the beef chuck into 1-inch cubes and season lightly with salt and pepper.
Coat the beef in flour, shaking off any excess.
Heat vegetable oil in a large Dutch oven over medium-high heat.
Brown the beef in batches to avoid crowding, setting each batch aside once browned.
Reduce heat to medium, add butter to the pot, then finely chop the onion and add it to the pot. Cook until softened.
Slice the carrots and mushrooms; mince the garlic. Add them to the pot and cook until the mushrooms are softened.
Return the beef to the pot, pour in the ale and beef stock, and stir in the tomato paste, thyme, and bay leaf.
Season with salt and pepper, and bring to a simmer.
Cover the pot and transfer it to the oven. Cook for about 2 hours, until the beef is tender.
Check seasoning and adjust if necessary. Remove the bay leaf.
Increase oven temperature to 200°C (400°F).
Pour the meat mixture into a deep pie dish, allowing it to cool slightly.
Roll out puff pastry to cover the dish, leaving some overhang. Press the edges with a fork to seal.
Beat the egg and brush it over the pastry to glaze.
Cut a few slits into the pastry to allow steam to escape.
Bake in the oven for about 25-30 minutes, until the pastry is golden and crispy.
Let the pie rest for a few minutes before serving hot.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 74% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 807 mg | 17% | |
*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.
