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Member recipe

Serious Steak & Ale Pie

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(54 ratings)

Member recipe by


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!

Comments, questions and tips

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22nd Sep, 2018
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.
24th May, 2018
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.
9th Feb, 2018
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 !
20th Dec, 2017
My nearest and dearest love it when I make this for them. Very easy and great tasting recipe!
Chappers71's picture
22nd Nov, 2017
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.
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"!
14th May, 2017
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.
9th Sep, 2016
as soon as I started to read this recipe it was obvious that the amount of stock cubes was ridiculous and can`t imagine anyone with any culinary sense even thinking to use so many!! And why a combination of beef and vegetable cubes? Doesn`t make any sense. The finished dish would be like the vastly over salted commercially produced rubbish on sale in supermarkets, garages and on cheap pub food menus. Shame on Good Food for putting it on the site..
28th Aug, 2016
As other users, I should have read the reviews, and should have had the courage of my convictions when I thought too many stock cubes. Too salty. Had to reclaim with tins of tomatoes before putting filling in pie. A shame as I have come to trust BBC good food without question after many successes.
2nd Jun, 2015
I cannot believe this has been allowed to be posted on to a "Good Food" website with 5 stock cubes in it. The amount of salt is many times over the the recommended amount allowed. Unbelievable!!


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