Beef & beer pie

Beef & beer pie

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(23 ratings)

Prep: 1 hr Cook: 4 hrs

More effort

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

  • Before baking

Nutrition: per serving

  • kcal1356
  • fat75g
  • saturates36g
  • carbs111g
  • sugars8g
  • fibre5g
  • protein56g
  • salt3.2g
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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small celery stick, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp plain flour
  • 700g beef shin, featherblade or stewing steak, cut into large chunks
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 tbsp Worcestershire sauce
  • 2 beef stock cube
  • 2 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 540ml can dark ale or beer

For the pastry

  • 500g plain flour, plus a little extra

For the pastry

  • 250g vegetarian suet

For the pastry

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the pastry

  • a few pinches poppy seeds

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.

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Comments, questions and tips

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Joannalbutler
14th Sep, 2014
5.05
Made this for Sunday dinner and it was delicious. Used lean stewing steak and old peculiar, like some of the others. I also cooked the meat for longer too, to make it nice and tender. Will definitely make this again. Yum.
twobit
31st Mar, 2014
5.05
Beautiful, used puff pastry as some the others and thought it was absolutly lovely. Also used old peculiar to go with it...next time i might slow cook the beef for even more tender
georgidsimpson
6th Mar, 2014
Amazing pie, made it with Theakstons Old Peculiar ale which really added flavour to the pie. Also used ready made pastry which worked a treat! YUM! Def cooking this again!
hennie.gg
9th Feb, 2014
Great pie. Thank you.  
hennie.gg
9th Feb, 2014
Amazing pie. Really delicious.  
charlottefjordan
19th Dec, 2013
This pie is amazing! I currently live in Kenya and have wanted to have a go at it for ages; I got hold of some excellent beef and ale is difficult to find so used a bottle of local larger (Tusker) which worked a treat. Made it for dinner guests who all loved it. Didn't make the heart for the top, but wrote 'xmas' with left over pastry instead; a perfect warm up to the festive season!
richpettz
7th Dec, 2013
Love this recipe, ahev made it many times now and it always goes down well. Only change I made is to slow cook the filling over night before serving for lunch the following day. Makes the filling even more delicious! I make it with Theakstons Old Peculiar.
kazlouandandy
9th Oct, 2013
This was lovely, very easy to make. Used readymade shortcrust pastry, really tasty.
cazzydance
22nd Sep, 2013
I have made this countless times and my husband and any other lucky guests absolutely love it!! The one I do though- to balance out the bitterness of the beer is to add some sugar. It makes it a lot more palatable if you find it too strong. Cranberry sauce would also be a great addition if you wanted to balance it out!
bassymum
21st Sep, 2013
This was superb! I used Marston pedigree pale ale, (on offer at corner shop), I thought that this complimented the beef perfectly, not bitter. Also a bottle to drink with the meal! I cheated and used ready made light puff pastry. Will make again soon, need to review my choice in stock cubes though as 2 gave a nice beefy taste but too much salt for my palate, low salt stock cubes next time. Great success with mash, beans & carrots. Strawberry cheesecake for pud!

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