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Member recipe

Serious Steak & Ale Pie

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(57 ratings)

Member recipe by

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!

Comments, questions and tips

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Rdale
6th Jan, 2019
5.05
This a big hit with my family and everyone I've cooked it for, using LOW SALT stock cubes too, Ive been making this for a few years and it's our favourite, very happy with this, can be done in the slow cooker. I done the pastry seperatly then cut it up and placed it on top once served up, proper descent.
Lefkx
22nd Sep, 2018
1.05
Created an account with bbc good food just to warn people NOT to make this. It is so salty and leaves an awful taste in your mouth. I don't know how it has such positive reviews. Should have read the comments first. Awful.
maggiebleksley's picture
maggiebleksley
15th Jan, 2019
It does say pepper and salt according to taste and it advises you to use less (fewer) stock cubes if you prefer, so surely the saltiness is In the hands of the cook?
Soph83
24th May, 2018
1.05
This recipe is awful and contains a dangerous amount of salt let alone the taste makes you wretch. £7 paid for the meat to go in the bin, what a waste. Do not attempt, foul.
maggiebleksley's picture
maggiebleksley
15th Jan, 2019
It does say salt to taste and it says use less stock cube if your prefer. Surely a bit of common sense would have saved you from wasting £7.
ldraycott
9th Feb, 2018
5.05
I doubled almost all of the recipe using 2 kilo of meat and a full can off Guiness. I left it for closer to 3 hours as found 2 wasn't quite enough. Very impressed though with both the taste and consistency of the gravy. A real hit this one !
DanielleJane
20th Dec, 2017
5.05
My nearest and dearest love it when I make this for them. Very easy and great tasting recipe!
Chappers71's picture
Chappers71
22nd Nov, 2017
5.05
Made this last week and loved it. Making it again right now, but instead of pastry, I’m putting whole grain mustard on slices of white bloomer, then putting them mustard side down on the pie, sprinkle of grated cheese on top, then back in the oven for 20 minutes.
Sharren
9th Sep, 2017
I would never attempt this recipe - ridiculous number of stock cubes. From reading others comments, it sounds disgusting. It should be removed from the site to prevent further disappointment. Also, so many spelling mistakes! "casserol disk"!
bossmanbing
14th May, 2017
4.05
Great tasting pie. I'd recommend adding a tbsp or 2 of flour while browning the steak, as the sauce in the cooked pie could be a little thicker. That said, I'll definitely be making it again - maybe with mushrooms or kidney for a different texture.

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