Steak and Ale Pie
Steak and Ale Pie Say it: STAYK and AYL pye
Steak and ale pie is a British pub classic: chunks of beef braised slowly with onions, carrots and mushrooms in brown ale, then sealed under a golden pastry crust. It is eaten all year, especially in cooler months, as a hearty main course. The ale gives a malty, gently bitter depth, while the long braise makes the beef tender and the gravy rich. A crisp, buttery pastry lid gives way to a steaming filling, making it one of England's most comforting savory pies.
Steak and Ale Pie
Steak and Ale Pie
Pronounced STAYK and AYL pye
- Serves
- 4
- Prep
- 35 min
- Cook
- 3 hr
- Total
- 3 hr 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Filling
Method
Make the pastry. stir the 2 1/2 cups (300 g) flour and 1/2 tsp (3 g) salt together, then rub in the 10 tbsp (140 g) cold butter until the mixture looks like coarse breadcrumbs. Add the ice-cold water a tablespoon at a time, tossing with a knife, until the dough just holds together when squeezed. Divide into two discs, wrap, and chill for 30 minutes.
Season the beef with the 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Heat 1 tbsp (15 ml) of the oil in a Dutch oven over medium-high heat and brown the beef in batches, adding the remaining 1 tbsp (15 ml) oil as needed; transfer the browned beef to a plate.
Lower the heat, add the 1 tbsp (14 g) butter, onion, carrots, and mushrooms, and cook for 8–10 minutes until softened and lightly golden. Stir in the garlic and tomato paste and cook for 1 minute, then sprinkle over the 2 tbsp (16 g) flour and stir for 1 minute more.
Pour in the ale, beef stock, and Worcestershire sauce, then add the thyme, bay leaf, and browned beef. Bring to a simmer, cover, and cook gently for 1 1/2 hours, until the beef is fork-tender.
Uncover and simmer for 15–20 minutes, until the sauce is reduced and coats the back of a spoon. Remove the bay leaf and let the filling cool for at least 30 minutes.
Heat the oven to 400°F (200°C). Roll one pastry disc on a lightly floured surface to a 12-inch (30-cm) round and line a 9-inch (23-cm) pie dish, pressing it into the corners and trimming the overhang.
Spoon the cooled filling into the pastry case. Roll the second disc to a 10-inch (25-cm) round, lay it over the filling, press the edges together, crimp, and cut two or three vents in the top. Brush the lid with the 1 tbsp (15 ml) milk.
Bake for 20 minutes, then reduce the oven to 350°F (175°C) and bake for 25–30 minutes more, until the pastry is deep golden and the filling bubbles through the vents. Rest the pie for 10 minutes before serving.
Regional variants
Swap shortcrust for puff pastry for a lighter lid, or add smoked bacon, celery, or a splash of stout to the filling. Some pub versions include kidney alongside the beef.
Cook's notes
- Cool the filling before it goes into the pastry case; a hot filling softens the base.
- Brown the beef in small batches so it colours rather than steams.
- If the gravy is loose after braising, simmer it uncovered until it coats a spoon; if too thick, add a splash of stock.
Serve with
Mashed potatoes, chips, or mushy peas, and a pint of brown ale.
Make ahead and storage
The filling can be cooked up to 2 days ahead and refrigerated; the assembled unbaked pie freezes well. Reheat a baked pie, covered, at 350°F (175°C) until steaming hot.
