Steak and Ale Pie

A rich beef and ale filling slow-cooked until tender and topped with golden puff pastry.

TIME BREAKDOWN
Prep: 30 min
Cook: 2h 30m
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1kg braising steak, cut into 3cm chunks
  • 3 tbsp plain flour, seasoned
  • 3 tbsp vegetable oil
  • 2 onions, chopped
  • 2 carrots, diced
  • 2 cloves garlic, crushed
  • 1 tbsp tomato purée
  • 500ml brown ale
  • 300ml beef stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Toss the beef in the seasoned flour. Heat half the oil in a large casserole and brown the beef in batches over a high heat. Set aside.

  2. Add the remaining oil, then cook the onions and carrots for 8 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.

  3. Return the beef to the pan. Pour in the ale and stock, then add the bay leaves, thyme and Worcestershire sauce. Bring to a simmer.

  4. Cover and cook in an oven preheated to 160°C (140°C fan) for 2 hours until the beef is very tender and the gravy has thickened. Remove the bay leaves and thyme stalks.

  5. Leave the filling to cool completely, then spoon into a 1.5 litre pie dish. A cool filling stops the pastry going soggy.

  6. Increase the oven to 200°C (180°C fan). Lay the pastry over the dish, trim the edges and press down with a fork. Cut a small steam hole in the centre and brush with beaten egg.

  7. Bake for 30 minutes until the pastry is puffed and deep golden. Serve with mash and buttered greens.