Steak and Ale Pies
Traditional British Recipes

Steak and Ale Pies

In the Oven
serves 4

These steak and ale pies are proper cold-weather comfort: slow-braised beef in a savoury ale gravy, topped with flaky puff pastry so you get the best of a pie without fussing over a base.

Make the filling ahead if you like, then top and bake when you want a cosy British dinner with mash, greens or peas on the side.

DinnerMainComfort FoodPie
25 mins prep1 hr 55 mins cook2 hrs 20 mins total

  1. Heat the oven to 170°C/150°C fan. Season the flour well, then toss the diced beef through it until lightly coated.

  2. Warm the oil in a heavy casserole over a medium-high heat and brown the beef in batches, lifting each batch to a plate as it colours.

  3. Lower the heat, add the butter, shallots, onion and carrots, and cook for 8–10 minutes until beginning to soften. Stir in the thyme, bay leaves and tomato purée.

  4. Return the beef and any resting juices to the pan. Pour in the ale, stock and Worcestershire sauce, scraping the base of the pan, then bring to a gentle simmer.

  5. Cover and cook in the oven for about 1 hour 30 minutes, or until the beef is tender and the gravy is rich. Remove the bay leaves and thyme stalks, then season to taste.

  6. Increase the oven to 200°C/180°C fan. Spoon the filling into four pie dishes, leaving a little space at the top so the pastry can sit neatly.

  7. Cut the pastry into lids, brush the dish rims with beaten egg, press the pastry on top and crimp the edges. Make a small steam hole in each pie and glaze with more egg.

  8. Bake for 20–25 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving with greens, peas or mash.

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