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Member recipe

Serious Steak & Ale Pie

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(41 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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Moglord's picture
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This recipe goe's down a treat everytime and tastes better each time!

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

freediva's picture
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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
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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
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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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