Indulge in the comforting flavours of a classic British favourite dish with my homemade steak and ale pie recipe. Bursting with tender chunks of beef bathed in a rich ale-infused gravy, encased in buttery puff pastry, this dish is the epitome of comfort food bliss.
Whether you’re seeking the best steak and ale pie recipe or craving a rustic culinary adventure, my step-by-step guide will walk you through creating this savoury delight with ease. From preparing the flavourful steak and ale pie filling to achieving the perfect golden crust, join us on a journey to culinary satisfaction with this timeless dish.
Elevate your cooking game with our homemade steak and ale pie. Say goodbye to store-bought versions and hello to the rich flavours of tender steak simmered in ale and encased in a flaky pastry shell. With our easy-to-follow recipe, you’ll soon be savouring every bite of this comforting dish.
Why you’ll love this recipe
Slow-cooked to perfection, it boasts a depth of flavour that will have your taste buds singing with delight.
Whether tucked inside a pastry shell or served alongside mashed potatoes, this sumptuous filling is guaranteed to steal the show.
Experience the timeless appeal of a traditional steak and ale pie with my tried-and-tested recipe. This pie captures the essence of rustic comfort food with its hearty filling and flaky pastry crust.
Whether enjoyed as a cosy family dinner or served at a festive gathering, this beloved dish is sure to evoke feelings of warmth and nostalgia with every mouthful.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Braising Steak / Beef Chuck
Braising steak, also known as beef chuck, is a flavourful and budget-friendly cut of meat that’s ideal for slow-cooking methods.
With its rich marbling, beef chuck becomes incredibly tender and succulent when simmered gently, making it perfect for hearty dishes like stews, pot roasts, and of course, steak and ale pie.
Ale
Ale is a quintessential ingredient in steak and ale pie, imparting depth of flavour and richness to the filling. Whether you opt for a malty brown ale or a stout with robust coffee notes, the ale adds a flavour that makes this recipe so special.
To increase the flavour even more you can make this a steak and ale pie with Guinness. The rich stouty flavour of Guinness is a delicious addition to steak pies.
Vegetables
A variety of hearty vegetables can complement the richness of steak and ale pie, including diced onions, carrots, and celery, which add sweetness and depth of flavor to the filling. Additionally, mushrooms are a popular choice, providing an earthy undertone and enhancing the flavour of the dish.
This is a great recipe to help use up any leftover vegetables you have.
Cornflour to thicken
Cornflour is a versatile thickening agent commonly used in pie fillings to achieve a smooth and glossy texture.
By mixing cornflour with a bit of cold water before adding it to the filling, you can easily control the thickness and ensure a velvety consistency without altering the flavour of the dish.
Puff Pastry
The luxurious flakiness of puff pastry makes this steak and ale pie recipe a delicious treat. The light, airy layers of pastry envelop a hearty filling of tender steak and aromatic ale gravy, creating a meal that is simply irresistible.
I use shop bought puff pastry but you can easily make it at home.
How to Make a Traditional Steak and Ale Pie with puff pastry – Step by Step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
The Steak and ale pie filling is crafted from premium cuts of beef, aromatic herbs, and a generous pour of ale, this hearty filling is the heart and soul of our recipe.
Preheat the oven and get your ingredients ready.
Heat 1 tablespoon of oil in a large non-stick frying pan on a medium heat and soften the bacon with the onion and celery.
Peel and chop the garlic and carrots. Add them to the garlic to soften for a minute or two more.
Remove the mix from the frying pan and add them to the large casserole dish.
If needed slice the beef into bitesize pieces, then season with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat until well browned. (add a little extra oil if needed).
Transfer the beef to the casserole and mixed into the vegetables.
Pour half of the ale into the frying pan and bring it to a simmer. Keep stirring to lift any oils or stubborn food off. Pour the hot ale onto the beef and vegetables.
Add the remaining ale or beer, beef stock, tomato purée, thyme and bay leaves. Plus any celery leaves you have.
Once you have brought it to the boil, remove from the heat and add the lid.
Reduce the heat down to 160ºC. Cook in the oven for 1-2 hours or until the meat is very tender.
Cooking the mushrooms and adding the cornflour
Slice or chop the mushrooms. Add a small knob of butter to a frying pan and fry the mushrooms over a medium to high heat for about 5 minutes.
Once golden brown remove from the heat and stir into the meat mixture and spoon into the pie filling.
Mix the cornflour with 2 tablespoons of cold water until you make a smooth and runny paste. Stir it into the casserole and return to the oven for 5 minutes until thickened. Leave the filling to cool.
Line the bottom of the pie dish / or dishes if you are making individual pies. Cut off any excess from the edges.
Spoon the cold filling into the puff pastry-lined pie dish. You can add a pie funnel at this point if you have one.
Use the remaining puff pastry to cover the pie dish. Crimp the edges together to seal with your finger or a fork. Cut off any excess pastry. (If you don’t have a pie funnel make sure you cut a cross to allow steam to escape).
Brush the top of the pie with the beaten egg and it’s ready for the oven. Bake for 30–35 minutes until the pastry is puffed up and golden brown.
Top Tips
The best tip I have for making pie at home is to make sure the filling is cold before you add it to the pastry. This will stop the heat from melting the pastry and making it soggy.
Although you can use the filling once everything is combined it is so worth taking the time to cook the mixture down so the flavours intensify and the gravy thickens.
This recipe makes a large amount of filling which is perfect to enjoy on the day and freeze the remains for another delicious pie-filled day.
easy steak and ale pie Serving Suggestions
My favourite way to serve this delicious traditional steak ale pie has to be with mashed potatoes and a cheeky extra drizzle of beef gravy.
There are a lot of ways you can serve to serve a steak pie and sometimes the simplest ways are the best. Roast potatoes, steamed vegetables or even a crunchy slaw to add some cool bite to the mix.
Equipment
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Rustic steak and ale pie
This steak and ale pie can be a fancy pie or if you make it all from scratch it can be a beautiful rustic pie. Homemade shortcrust pastry is the perfect way to make this pie more rustic. Roll out the pastry and line the pie dish, add the filling, add the top to a pie, decorate with any offcuts and cook.
You can of course go between shortcrust or puff pastry if you want a change.
Substitutions and variations
Along with simple substitutions of the vegetables there are some other ways you can adapt this recipe.
Slow-cooked steak and ale pie
Savour the rich flavours of slow-cooked perfection with our steak and ale pie recipe. This slow-cooked approach to cooking the pie filling allows the flavours to meld together, resulting in a filling that’s tender, juicy, and bursting with depth.
I slow-cooked the pie filling in the oven on low. However, you can easily place all the ingredients once combined on the hob, into the slow cooker to cook down with a delicious flavour.
With just a bit of patience and a whole lot of love, you’ll create a pie that’s worth the wait, delivering a truly unforgettable dining experience with every bite.
Steak and ale pie with Guinness
Add a touch of Irish flair to your steak and ale pie with the bold flavour of Guinness stout. My recipe can easily be adapted to use Guinness instead of ale. It combines with the tender cuts of beef, creating a filling that is rich and utterly irresistible.
Whether you’re a fan of Guinness or simply seeking to elevate your pie game, this recipe is sure to impress with its depth of flavour and unmistakable character.
Steak and ale pie with shortcrust pastry
Using shortcrust pastry is a brilliant variation you can make when creating a steak ale pie. This buttery, crumbly pastry provides the perfect vessel for our hearty steak and ale filling, ensuring a satisfyingly crisp texture with every bite.
Storing easy steak and ale pie / Making ahead of time options
The greatest part of this recipe is that the filling can be made in advance and either refrigerated or frozen until you need it.
I often make a large batch of filling, once cooled I divide it between freezer bags. When we fancy a pie I simply take the filling out of the freezer and leave it to defrost, then add it to the pastry and bake.
easy steak and ale pie FAQS
- Can I use any type of ale for the pie?
- How do I prevent my pastry from becoming soggy?
- Can I make steak and ale pie ahead of time?
- What can I serve with steak and ale pie?
Can I use any type of ale for the pie?
You can use any type of ale for your steak and ale pie, it’s best to choose a flavourful ale that you like the taste of. Traditional choices include English ales like a bitter, brown ale, or stout, as they impart a robust flavour to the gravy. Experiment with different varieties to find the one that best suits your taste preferences.
How do I prevent my pastry from becoming soggy?
To prevent your pastry from becoming soggy, there are a few key steps to follow. First, make sure your filling is completely cooled before assembling the pie. This prevents the heat from melting the butter in the pastry which can lead to sogginess.
It is worth making sure you avoid overfilling the pie too. Excess liquid from the filling can cause the pastry to become soggy during baking.
Can I make steak and ale pie ahead of time?
Yes, steak and ale pie is an excellent make-ahead dish. You can prepare the filling up to a day in advance and store it in the refrigerator until you’re ready to assemble the pie. It is even possible to batch make the filling and freeze it for later.
You can also assemble the pie ahead of time and keep it in the refrigerator until you’re ready to bake. Just be sure to brush the pastry with beaten egg just before baking to ensure a golden, crispy crust.
Leftover cooked pie can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
What can I serve with steak and ale pie?
Steak and ale pie pairs well with a variety of side dishes. Traditional accompaniments include creamy mashed potatoes, roast potatoes, buttered peas, roasted vegetables, or even chips. You can also serve it with crusty bread or Yorkshire pudding for a hearty meal.
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Recipe
Steak and Ale Pie Recipe
Ingredients
- 4 tbsp sunflower oil
- 4 rashers bacon
- 2 onions
- 2 garlic cloves
- 500 braising steak
- 500 ml ale
- 500 ml beef stock
- 1 tbsp tomato puree
- 3 fresh thyme
- 2 bay leaves
- 2 tbsp cornflour
- 400 g mushrooms (chestnut or white mushrooms work well)
- 1 tbsp butter
- salt and pepper
For the pastry
- plain flour (for dusting)
- 2 sheets puff pastry
- egg
Instructions
How to make the steak pie filling
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4.
- Peel the onion and chop it along with the celery. Thinly slice the bacon.
- Heat 1 tablespoon of oil in a large non-stick frying pan on a medium heat and soften the bacon with the onion and celery.
- Peel and chop the garlic and carrots. Add them to the garlic to soften for a minute or two more. Remove the mix from the frying pan and add them to the large casserole dish.
- If needed slice the beef into bitesize pieces, then season with salt and pepper. Add 2 tablespoons of oil to the frying pan and fry the meat until well browned. (add a little extra oil if needed).
- Transfer the beef to the casserole and mixed into the vegetables.
- Pour half of the ale into the frying pan and bring it to a simmer. Keep stirring to lift any oils or stubborn food off. Pour the hot ale onto the beef and vegetables.
- Add the remaining ale or beer, beef stock, tomato purée, thyme and bay leaves. Plus any celery leaves you have.
- Once you have brought it to the boil, remove from the heat and add the lid. Reduce the heat down to 160ºC. Cook in the oven for 1-2 hours or until the meat is very tender.
- Mix the cornflour with 2 tablespoons of cold water until you make a smooth and runny paste. Stir it into the casserole and return to the oven for 5 minutes until thickened.
Cooking the mushrooms
- Slice or chop the mushrooms. Add a small knob of butter to a frying pan and fry the mushrooms over a medium to high heat for about 5 minutes.
- Once golden brown remove from the heat and stir into the meat mixture and spoon into the pie filling.
- Leave the filling to cool. You can then use the pie filling, refrigerate it or freeze it for later.
Making the pie
- Preheat the oven to 210ºC / 200ºC Fan / Gas 6.
- Unroll or roll out the puff pastry. Use half of the pastry to line the bottom of the pie dish / or dishes if you are making individual pies. Cut off any excess from the edges.
- Spoon the cold filling into the pastry-lined pie dish. You can add a pie funnel at this point if you have one.
- Beat the egg and using a pastry brush brush the edge of the pastry.
- Use the remaining pastry to cover the pie dish. Crimp the edges together to seal with your finger or a fork. Cut off any excess pastry. (Make a cross in the centre of the pastry for the pie funnel to poke through. If you don't have a pie funnel make sure you cut a cross to allow steam to escape).
- Brush the top of the pie with the beaten egg and it's ready for the oven.
- Bake for 30–35 minutes until the pastry is puffed up and golden brown.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I loved having a similar pie while I was in the UK. This looks so cozy and delicious. definitely going to my must-make list. Thank you for sharing.
Love the step by step photos. I bookmarked this to make later this week. Can not wait!!
This is my first time trying a steak and ale pie – and it was fabulous! It’s such a savory and hearty pie – it’s definitely one of our favorites to make for dinner!
This steak and ale pie was so delish! Ultimate comfort food!
That gravy!! Delicious! I’ve made pot pies before but I never used puff pastry, really great combo!