Steak and Ale Pie Recipe

Name: Steak and Ale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce, weight Flour - Plus Extra For Dusting; 2 pounds Braising Steak Or Stewing Beef, Diced Into Small Cubes; 3- 1/2 ounces, weight Butter, Divided Use; 2 whole Onions, Roughly Chopped; 2 cloves Garlic, Roughly Chopped; 2 whole Carrots, Roughly Chopped; 5- 1/2 ounces, weight Button Mushrooms; 2 sprigs Fresh Thyme; 1 whole Bay Leaf; 14 ounces, fluid English Ale; 17 ounces, fluid Beef Stock; 1 dash Worcestershire Sauce; Salt And Freshly Ground Black Pepper; 1 whole Egg, Beaten; 10- 1/2 ounces, weight Ready-made Rolled Puff Pastry

Servings: persons

1 ounce, weight Flour - Plus Extra For Dusting
2 pounds Braising Steak Or Stewing Beef, Diced Into Small Cubes
3- 1/2 ounces, weight Butter, Divided Use
2 whole Onions, Roughly Chopped
2 cloves Garlic, Roughly Chopped
2 whole Carrots, Roughly Chopped
5- 1/2 ounces, weight Button Mushrooms
2 sprigs Fresh Thyme
1 whole Bay Leaf
14 ounces, fluid English Ale
17 ounces, fluid Beef Stock
1 dash Worcestershire Sauce
Salt And Freshly Ground Black Pepper
1 whole Egg, Beaten
10- 1/2 ounces, weight Ready-made Rolled Puff Pastry

1
1.
2
Place the flour in a medium-sized bowl and season well with salt and pepper.
3
Roll the beef in the flour to coat.
4
2.
5
Place a large lidded pan on the hob (stovetop).
6
3.
7
Heat half the butter in the pan over medium high heat and add the meat.
8
Sear meat all over until golden brown.
9
4.
10
Add the vegetables and herbs, then pour in the ale and stock.
11
Bring to a simmer, then cover with a lid and gently simmer on the stove for 1 1/2 hours.
12
5.
13
Remove the bay leaf and discard.
14
The mixture should have thickened up and reduced quite a bit.
15
If yours is still really liquidy then I recommend adding some corn starch (mixed with cold water first) to thicken it up quickly.
16
6.
17
Preheat the oven to 425F.
18
7.
19
Once cooked, season the stew with salt, pepper and Worcestershire sauce.
20
Add the remaining butter and tip the mixture into an ovenproof serving dish or pie dish.
21
Brush the edge of the dish with the beaten egg.
22
8.
23
Roll out the pastry and cover the pie.
24
Scrunch the pastry round the edge of the dish and trim around the edge, leaving a little overhanging.
25
Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
26
9.
27
Brush the pastry top thoroughly with beaten egg and place on a baking tray.
28
Bake in the oven for 15-25 minutes until the pastry is golden brown on top and serve immediately.

1313

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ounce, weight Flour - Plus Extra For Dusting, 2 pounds Braising Steak Or Stewing Beef, Diced Into Small Cubes, 3- 1/2 ounces, weight Butter, Divided Use, 2 whole Onions, Roughly Chopped, and more.

Yes, Steak and Ale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steak and Ale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions