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Member recipe

Serious Steak & Ale Pie

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(44 ratings)

Member recipe by

Cooking time

Plus as long as possible for cooking

Servings

Serves 3

Traditional English pie inspired by the fells of the lake district and a long walk up Pavey Arc and Stickle Tarn in the snow.

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Ingredients

  • 1/2 tbls Oil- I used olive oil.
  • 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
  • 2 Garlic cloves, crushed
  • 1 Large Onion chopped roughly
  • 2 Large Carrots chopped into discs
  • 500ml Strong Ale- I used Badgers
  • 4 Beef Oxo cubes
  • 1 Vegetable cube
  • 1/2 tsp Chilli powder
  • 2-3 tsp Thyme, or a small handful of fresh thyme if preferred
  • 300g Ready to roll puff pastry
  • 1 Egg, beaten lightly, to glaze
  • pepper and salt to taste
  • You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!

Method

    1. Heat the oil in the pan with the onion and garlic for 1 mintue.
    2. Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
    3. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
    4. Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
    5. Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
    6. Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
    7. 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
    8. Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!

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Comments

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skeldie's picture
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Super recipe. I've made this twice now and has been devoured on both occasions! It's a keeper.

olwyn85's picture
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Gorgeous! Easy to make and tasted amazing, will be making a lot of these throughout the winter, thanks for sharing!

jimmy_seaside's picture

I made this today and it went down a storm, absolutely awesome taste.

Like others I used just three Oxo cubes and I also added a small leek and a couple of shallots. I used a can of McEwans Export for the beer. I am now under orders to make it again next week. Truly delicious. Many thanks

jimmy_seaside's picture

I made this today and it went down a storm, absolutely awesome taste.

Like others I used just three Oxo cubes and I also added a small leek and a couple of shallots. I used a can of McEwans Export for the beer. I am now under orders to make it again next week. Truly delicious. Many thanks

jrapin's picture
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I really couldntg believe how amazing this pie was, truly the best saap we've ever tasted. I've now also made it with the following changes: only 3 oxo, Oyster Stout, chilli flakes, cinnamon and no thyme. Beef works so well with cinnamon it's well worth a try :). Thanks for sharing this recipe!

hettylovescake's picture
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My parter requested a Steak and Ale pie for his birthday meal that I'd offered to cook for him. This recipe is the one I chose and did not disappoint! I added button mushrooms and floured the beef whilst frying off. It was very tasty, nice thick and dark gravy and the Ale flavour definitely carried through the whole filling.

However I did find it very rich for my taste, but I think this could be down to the Ale I used, 'Barnstormer' which is a Bath Ale and is described as a 'distinctive dark bitter'. Perhaps also due to the high amount of Oxo cubes, I used 3 beef and 1 veg as suggested by other users. Next time I think I will try this with even less Oxo cubes and a different Ale. Saying all this though, my parter loved it, despite agreeing it was very rich! It does live up to the name of a 'Serious' pie, it's not for the feint hearted and is definitely a manly/meat lovers dish!

We had this between 2 and have about half left over, so would easily serve 4.

dp2909's picture
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I also added a bit of flour - Absolutely the best pie ever! I have made this a few times now with different ales and Bishops finger works well.

amandawilkie's picture

Really Tasty

katec2's picture
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Added some smoky bacon and worcester sauce in place of chilli powder - yummy

lotto21's picture
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I made this pie yesterday by putting all ingredients in a flat casserole dish,I have done this before with other Steak pie receipes, it saves bags of time and I can never tell the difference to standing and frying it all in batches, which is what you need to do for large quantities.As the casserole had no lid i covered it with a baking sheet.

lotto21's picture
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Have made Steak and Ale before using a different receipe but thought I might find a better one on the Internet.I always used to fry the meat, but then I stopped; and couldn't tell any difference, except it saved a lot of time.I also have an old receipe for Steak and Kidney Crumble, were everything is just put in a casserole, and it is really tastie.I made this Steak and Ale the other day and just put it all in a flat casserole dish that had no lid; so put a baking sheet on top and cooked it for about three hours on 160c.It turned out really great.

janemariebradley's picture
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I made a vegan version of this, by using a tin of braised tofu and only veg stock cubes.

Lovely!

foodiesnob's picture
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Cracking recipe which has become a firm favourite in our household both for informal suppers and dinners with friends. I flour the beef before frying it off to help thicken the sauce, then transfer the stew to a slow cooker for 7-10 hours on low. Delicious. Recipe says that 1kg of beef serves 3, but i find it easily serves 8 (and I do have a big apetite).

danicca84's picture

I've made this pie tonight and it was simply great and delicious!
In order to prepare 2 servings I used: half onion, 1 garlic clove, 300g of beef good for making broth, 1 small carrot, 200g of ale, half vegetable cube, 1 tea spoon of thyme and a bit of chilli. I've also floured the meat, but maybe the gravy was too thick.
I've cooked the meat with the fan assisted oven at 180°C for 1h 20', the next day I've cooked the pie at 190°C for 25'.

Thank you Robyn! The taste was amazing!

mmmbisto's picture
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Absolutely delicious, thank you!

try-it-twice's picture

Fantastic recipe!

Cooked it for my girlfriend and friends, one of whom is a very fussy eater, and they all loved it. Easy to make, though I'll be using more pastry next time as I found it didn't quite stretch enough for my needs.

Brilliant submission. Thanks!

peach111's picture

I made this last night and I have to say it was absolutley delicious, shall definitely be making again. Thank you!!

insulind's picture
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Just made this pie today. Absolutely amazing I took the advice of previous makers and used 1 less oxo cube and added some flour. I used Guinness foreign export in mine, which gave it a nice kick. Portion wise, i used 0.5kg of beer and it would easily serve 4.
The best thing i've eaten in a long time thanks

tonirose's picture

I made this last weekend and cooked the meat etc overnight in the slow cooker - used hobgoblin for the ale and added mushrooms and onions - it was to die for - will definitely become a family favourite!!!

crinclark's picture
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You may be surprised to know that I made a veggie version of this using a 300g bag of Quorn Beef Strips, and 200g chestnut mushrooms. Of course, I only used veg stock cubes (3), but will reduce this next time as the result was a little too salty, so will add flour next time instead.

However, it was a great pie, especially with plenty of mash and cabbage - it certainly kept me and my veggie teenagers happy, as well as my carnivorous husband. Thank you.

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