Recipes

Traditional Steak and Ale Pie with Buttery Shortcrust Pastry

Braising steak is ideal for pies—it becomes meltingly tender when slow-cooked, and pairs beautifully with the deep, malty richness of ale. In this comforting classic, the steak is cooked in a savoury ale-based gravy with onions and herbs, then topped with flaky, golden pastry. Serve it with creamy mashed potatoes and buttered peas for a timeless and hearty meal.

Ingredients:

For the Filling:

• 800g braising steak, diced

• 2 tbsp plain flour

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato purée

• 330ml ale (e.g. brown ale or stout)

• 250ml beef stock

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme or 1 tbsp fresh thyme

• Salt and black pepper

For the Pastry:

• 300g plain flour

• 150g cold butter, diced

• 1 egg yolk

• 3–4 tbsp cold water

• Pinch of salt

For the Sides:

• 800g floury potatoes (e.g., Maris Piper), peeled and chopped

• 50g butter

• 100ml milk or cream

• 300g frozen peas

• 1 tbsp butter (for peas)

Instructions:

1. Make the Filling:

1. Toss the beef in flour seasoned with salt and pepper.

2. Heat oil in a large pan and brown the beef in batches. Remove and set aside.

3. In the same pan, soften the onion (5–6 mins), then add garlic and tomato purée. Cook for 1 minute.

4. Pour in the ale, scraping the pan. Add stock, Worcestershire sauce, thyme, and the browned beef.

5. Simmer gently for 2 hours with the lid on, or until the beef is tender and the sauce has thickened.

6. Let cool completely before assembling the pie.

2. Make the Pastry:

1. Rub flour and butter together until it resembles breadcrumbs.

2. Add egg yolk and water gradually, mixing until it forms a dough.

3. Wrap and chill in the fridge for at least 30 minutes.

3. Assemble and Bake:

1. Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

2. Spoon cooled filling into a pie dish.

3. Roll out the pastry and cover the filling. Trim edges, press to seal, and crimp with a fork.

4. Cut a small hole in the centre to allow steam to escape.

5. Brush with egg wash (1 beaten egg).

6. Bake for 30–35 minutes, or until golden brown.

4. Prepare the Sides:

• Mashed Potatoes: Boil potatoes in salted water for 20 minutes. Drain and mash with butter and milk. Season to taste.

• Buttered Peas: Boil peas for 3–4 minutes, drain, and stir in butter.

Seasoning and Serving:

• Season the filling with extra black pepper before sealing the pie.

• Serve hot with a generous scoop of mashed potato and a side of peas.

• Garnish with chopped parsley or extra gravy, if you like.

Link to source!

https://www.bbc.co.uk/food/recipes/steak_mushroom_and_ale_64589