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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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 cubes
  • 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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cazzydance
22nd Sep, 2013
I know this is delayed but I suggest adding some sugar to balance out the bitterness. Even a bit of cranberry sauce would probably add a balance of sweetness :)
jaybob71
11th Feb, 2012
5.05
Very easy to make and delicious. The gravy was very tangy and even if you dont like beer (liker my wife) you will still enjoy this pie as it does not taste of alcohol at all but gives the pie that special taste. I didnt have any thyme so used rosemary instead, also added a pinch of pepper and 2 carrots, 1 large potato and a few peas, No celery.
dragonma5306's picture
dragonma5306
30th Jan, 2012
5.05
This was easy and delicious. The meat was very tender and the gravy thick and flavoursome. I didn't have a pie dish as such, but instead used a fairly deep glass pyrex dish (about 20cm diameter). The suet pastry was crisp and delicious - I normally only put the pastry on the top of pies as I don't want it to be soggy underneath but this was perfect! Served 4 very generously.

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