Steak and Ale Pie (British Pub Pie)
In short: Tender beef slow-cooked in malty ale with onions, carrots and mushrooms, then baked under a golden puff pastry lid. A British pub classic. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h 55 min
- Resting
- 30 min
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 690 kcal
Steak and ale pie is a staple of British pub menus, especially in cold weather. Chunks of braising beef simmer for hours in dark ale and stock until they fall apart, and a glossy gravy forms around them. The filling is cooled, covered with puff pastry and baked until the lid puffs up golden. Make the filling a day ahead if you can, since it improves overnight and is easier to handle cold.
Instructions
- Heat the oven to 160°C (325°F). Toss the beef in the seasoned flour. Heat 1 tablespoon of the oil in a large ovenproof pot and brown the beef in 3 batches, about 4 minutes per batch, until deeply colored. Move it to a plate.
- Add the rest of the oil to the pot and cook the onions and carrots for 8 minutes until soft and golden. Add the mushrooms and cook for 5 minutes, then stir in the garlic and tomato paste for 1 minute.
- Pour in the ale, scraping up the browned bits, and simmer for 3 minutes. Return the beef and add the stock, Worcestershire sauce, thyme, bay leaves and sugar.
- Bring to a simmer, cover and cook in the oven for 2 hours until the beef is very tender and the sauce is thick. If it is too thin, simmer it uncovered on the hob for 10 minutes.
- Discard the thyme stalks and bay leaves and season the filling. Cool it until just warm, at least 30 minutes, because hot filling melts the pastry. Spoon it into a 1.5 liter (6 cup) pie dish.
- Heat the oven to 200°C (400°F). Roll the pastry slightly larger than the dish. Brush the rim of the dish with egg, lay on the pastry, press to seal and trim. Cut a small steam hole and brush the top with egg.
- Bake for 30 to 35 minutes until the pastry is puffed and deep golden and the filling is bubbling.
- Rest for 5 minutes and serve with mashed potatoes, peas or buttered greens.
Tips
- Make the filling a day ahead, since it tastes better and cold filling is easier to cover with pastry. For a steak and kidney pie, replace 150 g (5 oz) of the beef with chopped ox kidney soaked in milk for 30 minutes.
- Choose a malty brown ale, porter or mild ale. Very hoppy beers turn bitter as they reduce. For an alcohol-free pie, use extra stock and a teaspoon of malt vinegar.
Questions and answers
What beer should I use in steak and ale pie?
Use a malty brown ale, porter or mild ale. Very hoppy beers can turn bitter once reduced.
Can I make steak and ale pie ahead of time?
Yes. Make the filling up to 2 days ahead, or assemble the whole pie and chill it for 24 hours before baking, adding 5 to 10 minutes to the time.
Can I freeze steak and ale pie?
Freeze the filling for up to 3 months, or the baked pie for 2 months. Thaw overnight and reheat at 180°C (350°F) for 25 to 30 minutes until hot throughout.
How long does it take to make Steak and Ale Pie (British Pub Pie)?
About 3 h 35 min in total: 40 min of preparation and 2 h 55 min of cooking.
How many calories are in Steak and Ale Pie (British Pub Pie)?
About 690 kcal per serving, with 35 g of protein, 36 g of carbohydrates and 44 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 36 g |
| Fat | 44 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
