Beef & beer pie

Beef & beer pie

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(40 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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  • 1 onion, chopped



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

  • 1 small celery stick, chopped



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

  • 2 tbsp butter



    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



    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 cubes
  • 2 sprigs 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



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

For the pastry

  • a few pinches poppy seeds


  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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CotswoldMummy's picture
4th Sep, 2015
I love this recipe...don't always use thyme and have found that Snecklifter beer is great in this recipe. I don't always make it as a pie either...sometimes just a casserole and add in some sausages which always goes down well
13th Feb, 2015
I can't work out what went wrong but this was horrible!! I often make steak pies and I agree that the filling was delicious. I haven't used suet pastry for a pie before, only for steamed puddings. It came out of the oven golden but with the fat from the suet sizzling on top. The pastry had all the delicacy of a deep fried doorstep and I could hardly cut through it. I see everyone else is full of praise, so it must have been me ;(
26th Jan, 2015
Made this for Sunday dinner yesterday. Added a few mushrooms at the onion/celery phase and used Newcastle Brown Ale. Took about 15 minutes longer in my oven for the pastry to brown. Served with honey roast roots and mustard mash. It was delicious! The gravy is really good!! Will definitely cook this again. Thanks for sharing the recipe.
14th Sep, 2014
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.
31st Mar, 2014
Beautiful, used puff pastry as some the others and thought it was absolutly lovely. Also used old peculiar to go with time i might slow cook the beef for even more tender
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!
9th Feb, 2014
Great pie. Thank you.
9th Feb, 2014
Amazing pie. Really delicious.  
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!
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.


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