Classic Steak and Ale Pie

Ingredients

• 1.5 kg (3 lb) braising beef (chuck, brisket or shin), cut into 2–3 cm/1″ chunks
• Salt and freshly ground black pepper
• 3 tbsp plain flour, plus extra for dusting
• 2 tbsp vegetable oil or a mix of oil and butter
• 2 medium onions, finely sliced
• 2 carrots, diced
• 150 g (5 oz) mushrooms, halved or quartered (optional)
• 2 tbsp tomato paste
• 400 ml (1 2/3 cups) brown ale or stout (substitute below for alcohol-free)
• 400–500 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp butter (optional, for finishing)
• Puff pastry or shortcrust pastry to cover (about 375–450 g / 13–16 oz)
• 1 egg beaten (for egg wash)

Equipment

• Large heavy-bottomed casserole or Dutch oven
• Wooden spoon and tongs
• Rolling pin (if using pastry that needs rolling)
• 6–8 cup pie dish or 20–23 cm (8–9″) deep pie dish
• Pastry brush, sieve for dusting flour

Instructions

1. Prepare the beef: Pat beef dry, season well with salt and pepper, then toss with 3 tbsp flour to coat.
2. Brown in batches: Heat 1 tbsp oil in the casserole over medium-high heat. Brown the beef in batches (do not overcrowd) until deeply caramelized. Transfer browned beef to a plate and set aside.
3. Sauté aromatics: Reduce heat to medium, add remaining oil/butter. Sauté onions and carrots until softened and beginning to brown, 8–10 minutes. Add mushrooms and cook 3–4 minutes more if using.
4. Deglaze with ale: Stir in tomato paste, cook 1 minute, then pour in the ale to deglaze, scraping up browned bits from the pan. Allow the ale to simmer 2–3 minutes to reduce slightly.
5. Build the stew: Sprinkle in a little extra flour if needed, then add beef stock, Worcestershire sauce, thyme and bay leaf. Return the beef and any juices to the pot so meat is just covered. Bring to a simmer.
6. Stew until tender: Reduce heat to low, cover and simmer gently for 1.5–2 hours, or transfer to a preheated 160°C/325°F oven and braise until the beef is very tender and pulls apart easily.
7. Reduce to a thick gravy: Remove lid and simmer uncovered to reduce the sauce to a glossy gravy—this can take 10–20 minutes. Stir in butter for sheen if you like. Taste and adjust seasoning. Remove thyme stems and bay leaf.
8. Cool the filling: Cool the filling completely (this helps avoid soggy pastry). The filling should be thick enough to mound slightly on a spoon; if too thin, simmer down further or thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
9. Assemble the pie: Line the dish with shortcrust for a bottom if you like. Spoon cooled filling into the dish. Roll pastry and cover, trimming and sealing edges. Make a few vents in the top and brush with beaten egg.
10. Bake: Bake in a preheated 200°C/400°F oven for 25–35 minutes (puff may need higher temp short burst) until pastry is golden and the filling is bubbling. If top browns too quickly, tent with foil.
11. Rest and serve: Let the pie rest 10–15 minutes before serving so the filling sets slightly.

Nutrition (estimate per serving)

Approx. 650 kcal • Protein 38 g • Fat 36 g • Carbs 40 g • Fiber 3 g • Sodium varies with stock and seasoning.

Serving ideas

• Classic creamy mashed potatoes or buttered peas
• Roasted root vegetables or a simple green vegetable such as steamed kale
• Pair with a pint of brown ale or a robust red wine like Shiraz or Malbec

FAQs

More hearty recipes at MadeForRecipes — Recipes. For background on traditional British pies and technique see a trusted reference like BBC Good Food’s steak and ale pie.