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Member recipe

Serious Steak & Ale Pie

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(46 ratings)

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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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  • 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!


    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 (54)

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

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

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.

imabadpixie's picture

Hi Everyone, thanks for all your lovely comments im glad people have been enjoying the recipe and also tweaking it to their own tastes! any questions just ask :)

fyrstestyrmann's picture

I used a few cumin seeds, newcastle brown ale, fewer oxi cubes, 1-2 more garlic cloves and replaces 200g beef for carrots and mushrooms. It was absolutely delicious, but I think that a normal portion should be less than a third of this pie. Although the taste is magnificent, it is very filling! I also floured the beef, and the spicy chili taste was great! Best steak and ale pie I've ever tasted!

Moglord's picture

Oh and i use Badgers 'Poachers Choice Ale'.... Superb!

Moglord's picture

This recipe goe's down a treat everytime and tastes better each time!

qbs_buckgb's picture

Lovely, used Ruddles County as the missus is not fond of the the stronger ale flavour and she loved this version.

freediva's picture

Made this with Horseradish mash too, an explosion of flavours that had everyone up for seconds.

foodgirl1's picture

Made this pie this week. Followed the recipe less one of the oxo cubes, used two level teaspoons of dried thyme and also like others floured the meat before frying for a richer gravy. Cooked at 140 in a fan assisted oven for 2 hours - let it cool overnight before adding the pie crust and cooking for about 25 minutes on 160 the next day. It was absolutely fab and burst with flavour. Real comfort food now that the cold weather is approaching. However, disregard the "serves 3" - comfortably got 6 portions out of this wonderful recipe.

lauramac55's picture

After having eaten a steak and pie in a pub quite recently, I really wanted to try this for myself. I floured the beef before the browning (same as above), added English mustard to the sauce and did individual pie lids which I just put on the rest on the plate at then end. It went down really well and I can't wait to make this again. Fantastic!!

helloyouitsme's picture

I made this pie last night using beef skirt, 3 beef oxo cubes, no vegetable cubes and 500ml of Abbot Ale 5%. I also floured the beef before browning to thicken the gravy later. This was by far the best pie I've ever made! Thank you so much for posting it.

therealwesty's picture

Thanks for this traditional and homely recipe. I used the casserole dish I stewed the beef in to make one big pie and replaced the chilli powder with some worcester sauce and a bit of cumin. I used my favourite ale (hobgoblin) and it turned out brilliantly. Thank you.


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