Beef & beer pie

Beef & beer pie

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(17 ratings)

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Cooking time

Prep: 1 hr Cook: 4 hrs

Skill level

Moderately easy

Servings

Serves 4

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy

Nutrition and extra info

Additional info

  • Before baking
Nutrition info

Nutrition per serving

kcalories
1356
protein
56g
carbs
111g
fat
75g
saturates
36g
fibre
5g
sugar
8g
salt
3.2g

Ingredients

  • 1 onion, chopped
  • 1 small celery stick, chopped
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 700g beef shin, featherblade or stewing steak, cut into large chunks
  • 1 tbsp Worcestershire sauce
  • 2 beef stock cubes
  • 2 sprigs thyme
  • 540ml can dark ale or beer

For the pastry

  • 500g plain flour, plus a little extra
  • 250g vegetarian suet
  • 1 egg, beaten
  • a few pinches poppy seeds

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Method

  1. Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
  2. Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
  3. Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Recipe from Good Food magazine, February 2012

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Comments

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charlenep82's picture
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A great recipe, would recommend to all. We always use Newcastle Brown Ale and it never tastes bitter. We also cheat and use ready made shortcrust pastry. A firm family favourite. Thank you for sharing Sarah Cook!

swells1408's picture
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Very easy to make and tasted lovely . I did make a few changes- adding baby mushrooms and a couple of tablespoons of honey, and I left the meat in all day before assembling the pie. The stout I used was very dark and the honey took away the bitterness, leaving a rich glossy sauce. It was a hit with the whole family- I will definitely be making it again .

jwood130's picture
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Just finished this - my stomach is so happy and I have that lovely sleepy feeling only a good meal can produce. Somehow managed with a lid for my casserole dish (I used foil, topped with a baking tray), a pie dish (I used a deep cake tin) or a food processor (I just mixed the suet into the flour and added water). I also cut down the time by one hour because I started it too late - I turned the heat up to 150 fan for the first hour and then 155 fan for an extra half hour covered and the half hour uncovered - and the meat was still really tender and the sauce incredibly flavoursome without tasting like beer (which I personally don't like that much). I will definitely make this again at some point, completely following the instructions, as I'm sure it will be even nicer

jul34es's picture
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this pie was easy to make and tasted great,the whole family loved it-it had plenty of flavour.

lucymellor's picture
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Absolutely delicious! Took a while to make the first time but turned out really tasty and I will be making this again, if I can resist the smell coming from my kitchen long enough to get the filling into the pie that is!!

k8barber's picture
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Absolutely beautiful - time consuming with the cooking but simple and so delicious. Made a great valentines dinner - thank you!

brendaiam's picture

I agree the meat was lovely and tender, but the gravy with the dark beer in was so bitter - I personally couldn't use it and for me spoiled it. Any suggestions please?

cazzydance's picture

I know this is delayed but I suggest adding some sugar to balance out the bitterness. Even a bit of cranberry sauce would probably add a balance of sweetness :)

jaybob71's picture
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Very easy to make and delicious. The gravy was very tangy and even if you dont like beer (liker my wife) you will still enjoy this pie as it does not taste of alcohol at all but gives the pie that special taste.

I didnt have any thyme so used rosemary instead, also added a pinch of pepper and 2 carrots, 1 large potato and a few peas, No celery.

dragonma5306's picture
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This was easy and delicious. The meat was very tender and the gravy thick and flavoursome. I didn't have a pie dish as such, but instead used a fairly deep glass pyrex dish (about 20cm diameter). The suet pastry was crisp and delicious - I normally only put the pastry on the top of pies as I don't want it to be soggy underneath but this was perfect!
Served 4 very generously.

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