Steak and Ale Pie

Steak and Ale Pie is a rich, hearty, and comforting British classic featuring tender chunks of beef slow-cooked in a flavorful ale-based gravy, encased in a buttery, flaky pastry crust. This pub-style dish is perfect for a cozy dinner or a special weekend meal, served with mashed potatoes or mushy peas for the ultimate comfort food experience.

Why You’ll Love This Recipe

• Rich and Flavorful: Slow-cooked beef in a deep, savory ale-based gravy.
• Classic British Comfort Food: A traditional pub favorite that never disappoints.
• Perfectly Buttery Pastry: A golden, flaky crust that complements the tender filling.
• Make-Ahead Friendly: The filling can be prepared in advance for easy assembly.
• Customizable: Use different cuts of beef or your favorite ale for a unique twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

• 2 lbs (900g) beef chuck or stewing steak, cut into bite-sized cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 tablespoon tomato paste
• 1 ½ cups (350ml) dark ale (such as Guinness, Newcastle Brown, or a stout)
• 1 cup (250ml) beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 bay leaf
• ½ teaspoon sugar (optional, to balance bitterness)

For the Pastry:

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed
• 6 tablespoons (90ml) ice water
• 1 egg (for egg wash)

Directions

1. Prepare the Filling

1. In a bowl, toss the beef cubes with flour, salt, and black pepper.
2. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing and setting aside once seared.
3. Add the remaining oil, then sauté the onion, garlic, carrots, and celery until softened (about 5 minutes).
4. Stir in the tomato paste, cooking for 1 minute.
5. Pour in the ale, scraping up any browned bits from the pan. Let simmer for 2 minutes to cook off some of the alcohol.
6. Add the beef broth, Worcestershire sauce, thyme, bay leaf, and sugar. Return the beef to the pot.
7. Reduce heat, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened. Let cool slightly before assembling the pie.

2. Make the Pastry

1. In a large bowl, mix the flour and salt.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
4. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

3. Assemble the Pie

1. Preheat the oven to 400°F (200°C).
2. Roll out ⅔ of the pastry on a floured surface to fit a 9-inch pie dish. Press into the dish, trimming any excess.
3. Spoon the cooled filling into the pastry-lined dish.
4. Roll out the remaining pastry for the top crust. Cover the filling, sealing the edges with a fork or crimping them.
5. Brush with beaten egg and cut a few small slits in the top to allow steam to escape.

4. Bake and Serve

1. Bake for 35-40 minutes until the crust is golden brown.
2. Let rest for 10 minutes before slicing and serving.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours

Variations

• Cheese-Topped Crust: Sprinkle grated cheddar over the pastry before baking.
• Mushroom Steak Pie: Add sautéed mushrooms for extra depth of flavor.
• Guinness Pie: Use Guinness stout for a deeper, slightly bitter richness.
• Shortcut Version: Use store-bought puff pastry for a quicker crust.
• Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze the unbaked or baked pie for up to 3 months. Thaw overnight before baking or reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15 minutes until heated through.

FAQs

What’s the best ale to use?

A dark ale, such as Guinness or a malty brown ale, gives the best depth of flavor.

Can I make this pie ahead of time?

Yes! Prepare the filling a day in advance and assemble the pie just before baking.

Can I use puff pastry instead of homemade crust?

Yes! Puff pastry gives a flaky, crispy texture and works well for the top crust.

How do I prevent a soggy bottom crust?

Let the filling cool slightly before assembling, and bake on a preheated baking sheet.

Can I make mini steak and ale pies?

Absolutely! Use ramekins or a muffin tin for individual portions and reduce baking time to 20-25 minutes.

What can I serve with steak and ale pie?

Mashed potatoes, roasted vegetables, mushy peas, or a fresh green salad pair perfectly.

How do I know when the pie is done baking?

The crust should be golden brown, and the filling should bubble slightly at the edges.

Can I make this pie dairy-free?

Yes! Use dairy-free butter for the crust and check that your ale is dairy-free.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) for 15 minutes to retain crispness.

Can I make this without alcohol?

Yes! Substitute the ale with additional beef broth for a non-alcoholic version.

Conclusion

Steak and Ale Pie is a hearty, flavorful dish that brings classic British comfort food to your table. With its tender beef filling and buttery, flaky crust, this dish is perfect for a cozy meal. Whether served with mashed potatoes or a pint of ale, this pie is sure to impress. Try it today and enjoy a taste of traditional pub-style cooking!