Beef and Ale Pie
Tender beef braised in dark ale under a golden puff pastry lid: a proper pub classic at home.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Makes
- 6 servings
- Difficulty
- Medium
Steak and ale pie is a British pub favourite. The secret is time: cheap braising beef simmered slowly in ale and stock until it falls apart, then cooled before the pastry goes on so the lid stays crisp.
Use a bitter, brown ale or stout. Very hoppy IPAs can turn bitter when reduced.
Ingredients
Filling
- 1kgbraising steak, such as chuck, cut into 4 cm chunks
- 2tbspplain flour
- 2tbspvegetable oil
- 2onions, chopped
- 2carrots, chopped
- 250gchestnut mushrooms, halved (optional)
- 1tbsptomato purée
- 500mlale, bitter, brown ale or stout
- 300mlbeef stock
- 1tbspWorcestershire sauce
- 2bay leaves
- 3sprigs of thyme
- salt and ground black pepper
Lid
- 320gready-rolled puff pastry
- 1egg, beaten
Equipment
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- Large heavy casseroleHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
- Ovenproof pie dishHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
- Rolling pinHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
- Pastry brushHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
Method
- 1
Toss the beef in the seasoned flour. Heat the oil in a large casserole and brown the beef well in batches; set aside.
- 2
Soften the onions and carrots in the same pan for 8 minutes, add the mushrooms and tomato purée, then return the beef. Pour in the ale and stock, add the Worcestershire sauce and herbs, and bring to a simmer. Cover and cook gently for 2–2½ hours, until the beef is very tender and the sauce has thickened.
Photo: E4024 · CC BY-SA 4.0 (cropped) - 3
Remove the herbs and leave the filling to cool completely. It can be made a day ahead.
- 4
Heat the oven to 200°C / 180°C fan / gas 6. Spoon the filling into a pie dish of about 1.5 litres, with a pie funnel in the middle. Lay the pastry over, trim, press the edges to the rim and cut a steam hole. Brush with beaten egg.
Photo: Roozitaa · CC BY-SA 3.0 (cropped) - 5
Bake for 30–35 minutes, until the pastry is puffed and deep golden and the filling is bubbling.
Photo: Andy Li · CC0
Tips
Serve with mash or roast potatoes and green vegetables. A pie funnel holds the lid up and lets steam out.
For slow braising, a heavy casserole dish that can go from hob to oven is ideal.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy pastry lid | Filling was hot when the pastry went on | Cool the filling completely first |
| Beef still chewy | Not cooked long enough | Keep simmering; braising cuts need time, not heat |
| Sauce too thin | Lid kept on all the time | Simmer uncovered for the last 20 minutes to reduce |
Guides for this recipe
Kitchen design
Range Cookers: Are They Right for Your Kitchen?
Buying guide
Casserole Dishes for Stews: Cast Iron and Beyond
Buying guide
Rolling Pins: Which Type Is Best for Pastry?
Buying guide
Pie Funnels and Pie Dishes: A Traditional British Guide
Buying guide
Pastry Brushes: Natural Bristle or Silicone?
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