This steak and ale pie recipe is rich, delicious and comforting. Succulent pieces of beef cooked in ale and beef stock with aromatics until meltingly tender then topped with a puff pastry crust and baked until golden, this is comfort food brought to life.
Ingredients needed
- Beef. I used chuck steak but beef shin or stewing beef can also be used.
- Onion.
- Carrots.
- Celery.
- Fresh garlic cloves.Â
- Herbs: I used fresh thyme and rosemary. Bay leaf and parsley will also work.
- Ale. I used an IPA but almost any beer, dark ale or stout will work here. If you would prefer to keep this alcohol-free, simply substitute with more beef stock/beef broth.
- Beef stock/beef broth. Bone broth would also be delicious.
- Salt and black pepper.Â
- Puff pastry.Â
- Egg.
How to make steak and ale pie
Cube the meat into bite-size chunks then pat dry with paper towels and season generously with salt. Sear the meat in a large, deep pan or Dutch oven in batches until browned all over. Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften. Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat. Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender. Check the stew half way through cooking and top up with more liquid if necessary – you don’t want the stew to cook dry. I don’t feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.
Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry. Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents. Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed. Remove from the oven, allow to rest for 5 minutes then serve.
What to serve with meat pie
Any meaty pie or pot pie is great served with vegetables as the protein and carb is taken care of with the pie. I like serving peas, carrots or green beans with pies but any vegetable side dish of your choice will be delicious.
- Orange brown sugar glazed carrots
- Bacon garlic sauteed green beans
- 10-minute lemon garlic sautéed broccolini
Beef pie recipes
Steak and Ale Pie
Ingredients
- 1.5 kg (3lb) chuck steak
- 1 onion finely chopped
- 2 medium carrots peeled and chopped
- 2 celery stalks finely chopped
- 4 garlic cloves crushed
- 1 sprig rosemary
- 4 sprigs fresh thyme
- 330 ml (12oz) Ale / beer
- 2 cups beef stock / beef broth
- salt and black pepper to taste
- 400 g (14oz) puff pastry thawed
- 1 egg beaten
Instructions
- Trim any excess fat and sinew off the meat then cube into bite-size chunks then pat dry with paper towels and season generously with salt.
- Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
- Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
- Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
- Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender.
- Check the stew half way through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
- (I don't feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.)
- Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
- Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
- Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
- Remove from the oven, allow to rest for 5 minutes then serve.Â
Can you make the roast ahead of time?
Absolutely.
fun savory pie and; love all of the ingredients, very nice, thank you