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Member recipe

Serious Steak & Ale Pie

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(46 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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14th Feb, 2013
This was excellent, a rich tasty gravy. Used Theakstons Old Peculiar which made a rich strong gravy, plus 2 Knorr beef stockpots and 1 Knorr veg. cube.
3rd Feb, 2013
Amazing recipe - I added peas and used a golden ale
1st Feb, 2013
Erm...1kg of Beef for 3 people???
1st Jan, 2013
Halved the recipe with 300g of beef for 2 and there would have been more than enough for 3, so I can imagine 1kg recipe would feed at least 6. Really nice, but like others I put in less stock cubes. Really nice dish that is easy to do and could also make a lovely casserole, if you had no pastry.
15th Dec, 2012
Mine is not a suggestion but I would like to know about freezing this pie for later use. Any suggestions.
8th Nov, 2012
Hi, delicious! However, 4 Oxo cubes?!!! Over the top salty!! Luckily I tasted in time to save the dish... Had to drain and pretty much start again. Luckily we had more beer in the house ;). Resounding success for family with teenage boys. Didn't have any thyme, so cooked the beef with sticks of celery which I removed before putting on the pie crust. After ladling the meat into pie dish I reduced the stock for a while and thickened with a little cornflour. Served with rice and peas and followed with jam tarts made with left over pastry!
4th Nov, 2012
This steak and ale pie is fantastic! I have made this pie several times and it can be varied in so many ways - from what type of ale to different vegetables. Perfect for the cold and dark nights that are now upon us. Thanks again for this lovely heartwarming recipe!
31st Oct, 2012
Great recipe, it came out so well, amazingly tasty and the easiest thing I've made in a while, but looked like it had taken the most time! A definite staple for the winter!
27th Oct, 2012
Four OXO cubes is three too many. Was far too salty.
14th Oct, 2012
I have cooked his pie a few times now and it has become a family favourite, I stick to the recipe as posted, even my daughter who is vegetarian could not resist this delicious pie


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