Description
This Steak and Ale Pie is a classic British comfort dish featuring tender chunks of beef slow-cooked in a rich ale gravy, encased in a golden, flaky pastry. With deep, savory flavors from caramelized onions, mushrooms, and fresh herbs, this hearty pie is perfect for cozy dinners or special occasions. Serve with buttery mashed potatoes or mushy peas for the ultimate pub-style experience!
Ingredients
Units
Scale
For the Steak Filling:
- 2 tbsp vegetable oil
- 1 1/2 lbs (700g) stewing beef (chuck or braising steak), cut into cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (100g) mushrooms, sliced (optional)
- 2 tbsp all-purpose flour
- 1 1/2 cups (350ml) dark ale (Guinness or stout recommended)
- 1 cup (250ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 1 bay leaf
- Salt and black pepper to taste
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
1. Make the Steak Filling:
- Brown the beef: Heat 1 tbsp oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté vegetables: Add the remaining oil, then cook onions, garlic, and mushrooms until softened.
- Thicken the sauce: Stir in flour and cook for 1 minute to remove the raw taste.
- Deglaze: Pour in ale, scraping the bottom of the pan. Let it simmer for 2 minutes.
- Slow cook: Return beef to the pot and add broth, Worcestershire sauce, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
- Simmer: Cover and let simmer for 1.5 to 2 hours until the beef is tender and the sauce is thick. Let cool slightly.
2. Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and lay it over a 9-inch pie dish or individual ramekins.
- Fill with the steak and ale mixture and cover with another layer of puff pastry.
- Seal the edges and cut small vents in the top. Brush with egg wash.
3. Bake the Pie:
- Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Let cool slightly before serving.
4. Serve & Enjoy:
- Serve with mashed potatoes, mushy peas, or roasted vegetables.
Notes
- No ale? Substitute with extra beef broth for a non-alcoholic version.
- Want extra richness? Stir in a knob of butter at the end of cooking the filling.
- Leftovers? The filling can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising & Baking
- Cuisine: British / Pub-Style
