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Steak and Ale Pie Recipe: Slow-Cooked Beef Under a Golden Crust

Steak and Ale Pie

A rich pub-style pie with slow-cooked beef, mushrooms and a deep ale gravy under golden puff pastry.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 800 g braising steak chuck or shin, cut into 3 cm cubes
  • 2 tbsp plain flour seasoned
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 250 g chestnut mushrooms quartered
  • 3 garlic cloves crushed
  • 2 tbsp tomato purée
  • 330 ml ale brown ale or stout
  • 400 ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 4 sprigs of thyme
  • 320 g ready-rolled puff pastry
  • 1 egg beaten, to glaze

Method
 

  1. Toss the steak in the seasoned flour and brown in batches in the hot oil. Set aside.
  2. Cook the onions and mushrooms until soft, adding the garlic and tomato purée for the last minute.
  3. Return the beef, add the ale, stock, Worcestershire sauce, bay and thyme and bring to a simmer.
  4. Cover and cook gently for 2 to 2½ hours until the beef is tender and the sauce thick.
  5. Remove the herbs, season and cool the filling for at least 30 minutes.
  6. Preheat the oven to 200°C (180°C fan, gas 6). Fill a pie dish, cover with pastry, brush with egg and bake for 30 to 35 minutes until golden.