Steak and ale pie
This steak and ale pie is what I call true comfort food — rich, hearty and just the thing for chilly winter nights. Tender chunks of beef are slow-cooked in a savoury ale-infused gravy until meltingly soft, then wrapped in golden, flaky pastry. It’s the kind of dish that fills the kitchen with the most delicious smells and brings everyone to the table.
Whether you’re making it for a cosy Sunday lunch or a special occasion, this classic British pie never fails to impress — especially when served with buttery mash, peas and a generous spoonful of extra gravy.
What goes well with this pie?
Serve it with buttery mash and your favourite veg, or go all in with some proper fat chips on the side.
Steak and Ale pie
Ingredients
- 4-5 tbsp vegetable oil
- 200 g smoked bacon, cuts into chunks
- 2 medium onions, peeled and cut into chunks
- 1 tsp garlic paste
- 700 g stewing steak, cut into chunks
- 500 ml brown ale (I use Newcastle brown ale)
- 500 ml beef stock
- 1 tbsp tomato puree
- 1 tbsp dried thyme
- 2 bay leaves
- 2 tbsp cornflour, dissolved in water
- pinch of pepper
- Pack of ready to roll puff pastry
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 180°c/Gas 4.
- Heat some oil in a large frying pan and fry the bacon and onions until lightly golden.
- Add the garlic paste and stir for 1-2mins, empty into a casserole dish.
- Add the steak to the pan and fry until browned all over, transfer the beef to the casserole dish.
- Add half the ale to the pan to deglaze, add the remaining ale, stock, tomato puree, thyme and bay leaves. Bring to a boil and then pour into the casserole dish, cover and cook in the oven for 1½-2hrs. If after an hour it looks like the juices are drying up, add a little water.
- Stir in the cornflour and season, return to the oven for a further 5 mins for the juices to thicken up.
- Place a pie funnel (or a rankin dish) in the centre of a pie dish. Pour the beef mixture around the funnel.
- Roll out the puff pastry, lay over the top, brush with egg and return to the oven for a further 30 – 35mins until the puff pastry has puffed up and golden.
- Serve with mash and veg or chips and extra gravy.