Description
This classic Steak and Ale Pie recipe features tender stewing steak slow-cooked in a rich ale and beef stock gravy, encased in a buttery homemade shortcrust pastry. Perfect for a comforting dinner, this pie is packed with hearty flavors and a golden, flaky crust.
Ingredients
Scale
For the filling
- 3 tbsp olive oil, divided
- 1.2 kg stewing steak (chuck or round cuts)
- 1 tsp salt
- 1 tsp pepper
- 2 onions, diced
- 2 carrots, diced
- 1/2 tsp dried thyme
- 3 tbsp flour
- 500 ml ale
- 500 ml beef stock
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
For the shortcrust pastry
- 500 g plain flour
- 250 g cold unsalted butter, cubed
- 2 tsp salt
- 6 tbsp ice cold water
- 1 egg, beaten for brushing
Instructions
- Make the pastry: In a food processor combine flour, salt, and cold cubed butter. Pulse until the mixture resembles breadcrumbs. Slowly add ice cold water, one tablespoon at a time, pulsing until the mixture feels heavier but not fully combined.
- Form the dough: Transfer mixture into a bowl and gently bring it together with your hands just enough to form a shaggy ball. Divide the dough into a larger portion and two smaller balls. Wrap each in plastic wrap, flatten into disks, and chill in the refrigerator for at least one hour or overnight.
- Brown the beef: Heat 2 tablespoons olive oil in a large pan or casserole. Season beef with salt and pepper, then brown it in batches to avoid overcrowding. Remove browned beef to a bowl and set aside.
- Cook the vegetables: Add remaining 1 tablespoon olive oil to the pan. Sauté diced onions and carrots over low heat for 10 minutes, stirring occasionally.
- Make the filling: Sprinkle flour over the cooked vegetables and stir well. Return beef to the pan, add thyme, Worcestershire sauce, ale, and beef stock ensuring the liquid just covers the meat. Add bay leaves, stir, bring to a boil, then cover with a lid and remove from heat.
- Slow cook the filling: Transfer the pan to a preheated oven at 150°C (300°F). Cook covered for 1 hour, then uncover and cook for another hour until tender. Cool completely; chilling overnight is recommended for best results.
- Prepare the pie: Remove pastry from fridge and let it come to room temperature for 20 minutes. Preheat oven to 200°C (400°F). Roll out larger pastry disk and line the pie dish with the edges slightly overhanging. Roll out smaller pastry balls for the top crust.
- Assemble the pie: Fill the pastry-lined dish with the cold meat filling. Cover with top pastry, pinch edges to seal, create slits for steam to escape, and brush the surface with beaten egg.
- Bake the pie: Bake in the preheated oven for 45-50 minutes until the crust is golden brown and bubbling through the steam vents.
Notes
- Use a food processor to make pastry quickly and keep the butter cold for flakier crust.
- Let the filling cool completely before filling the pastry to prevent sogginess.
- Chilling the filled pie before baking improves crust texture and holds shape.
- Use ale with rich malt flavors for a deeper tasting filling.
- For best results, slow cook the filling overnight to enhance flavors.
- Create steam vents in the pastry top to avoid a soggy pie and allow steam to escape during baking.
Nutrition
- Serving Size: 1 slice (approx. 1/8 pie)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
