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This classic Steak and Ale Pie recipe gives us a homemade, comforting family favourite that’s also really simple to make. It’s a perfect balance of tender meat in a rich gravy, with vegetables and a crunchy puff pastry topping.
Nothing shouts hearty cosiness like a British Steak & Ale Pie for dinner, especially when the weather turns colder and all we want is a plate of comfort food goodness. (In the US, this is more likely to be called a ‘Beef Pot Pie’ or ‘Beef and Beer Pie’.)
As always, for this recipe I am using my signature pie-making trick of simplifying. We make the delicious rich filling, pop a ready-made puff pastry lid on, then bake.
I realise for some people a true pie should have a full casing, with a bottom and sides, but this is not that because I usually don’t have the time. If you do want that kind of Steak and Ale Pie, use the filling from this recipe with my Shortcrust Pastry recipe instead.
While we may be cheating here slightly, you’ll still need to leave plenty of time for the filling to cook, but the oven does most of the work here so it’s definitely not too labour intensive and the results are so worth the cooking time.
Taking the time to deeply brown the beef adds huge flavour to the finished filling and gravy, and helps create that classic Steak and Ale Pie richness.
I also recommend taking the lid off for the end of the cooking time, which allows the gravy to thicken up nicely. (We’ve tried skipping this step during testing and the gravy is just a little too liquidy, so this is the easiest way to fix that.)
The best steak to use for this is braising steak, which lends itself perfectly to super tender and flavoursome meat. I try to get this from the butcher if I can as they cut it into big chunks for me, which makes the pie feel extra luxurious.
I always make two at a time of this pie because it’s fantastic for batch cooking and freezing. I serve it up with creamy mashed potatoes, buttered greens or peas. Divine.
Why you’ll love this Easy Steak and Ale Pie recipe
⭐️ Comforting, classic and delicious
⭐️ Simple recipe
⭐️ Perfect for batch cooking
The best ale for Steak & Ale Pie
When it comes to choosing the type of ale, go for a dark ale with plenty of flavour.
Theakston Old Peculier is a great choice, Old Crafty Hen or the brilliantly named King Goblin all work well and are available in most supermarkets.
Once a necessity of preserving meat in medieval Britain, these days adding a little beer to our pie filling is more of a delicacy.
It cooks down during the long cooking time, leaving behind a deep savoury flavour rather than a strong beer taste. (I should say the alcohol will all be cooked off so you can feed this to kids and anyone who is avoiding alcohol!)
If you prefer to not use ale, follow my recipe for a basic Steak Pie here instead
Steak and Ale Pie Ingredients
- Steak – Go for braising steak from the supermarket or butcher. It’s sometimes also called diced beef, stewing steak or beef chuck. Basically the kind that is best for cooking slowly.
- Plain flour – This is also called all-purpose flour outside of the UK.
- Salt and black pepper – For seasoning.
- Olive oil – Sunflower would also work.
- Vegetables – Onions and carrots, chopped.
- Garlic – Crush up 3 cloves.
- Tomato purée – If you’re in USA/CAN, tomato purée = tomato paste (the thick, concentrated kind in the small can).
- Worcestershire sauce – This helps to deepen the flavour.
- Dark ale – You’ll need 500ml. See the recipe notes for options to choose.
- Beef stock – Made up with a stock cube (bouillon cube) is fine.
- Dried thyme leaves – A teaspoon for earthy flavour.
- Dark brown sugar – This helps to balance out the acidity.
- For the pie topping – A sheet of ready-rolled puff pastry and a beaten egg.
How to make Steak and Ale Pie
1. Toss the beef with the flour, salt and pepper until well coated.
2. Brown the beef as per the full recipe below, then transfer to a plate. (Don’t overcrowd the pan.)
3. Cook the onions and carrots until starting to soften, then stir in the garlic.
4. Add the tomato purée and Worcestershire sauce.
5. Pour in the ale and bubble for 2-3 minutes.
6. Return the beef to the dish and add the beef stock, dried thyme and brown sugar. Cook according to the timings below.
7. Spoon the filling into a pie dish.
8. Lay the puff pastry over the top. Brush with beaten egg and bake, as per the full recipe below.
Leftovers and batch cooking
In the fridge You can keep the pie in the fridge for up to 3 days. Reheat it thoroughly in the microwave or oven before serving. The flavours meld together if left for a day, so it tastes even better on day 2!
In the freezer This recipe freezes well and is a great batch cook recipe.
Make the pie filling and let it cool before placing in the dish, topping with pastry and freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.
Recipe Tips
To thicken the gravy
Taking the lid off for the end of cooking means the gravy thickens up nicely. We’ve tried skipping this step and the gravy is just a little too liquidy, so this is the easiest way to fix that.
Best beef to use
The best beef to use here is braising steak. The one you get in the supermarket is great but if you can get it from the butcher they will usually cut it into big chunks for you which makes a super luxurious pie.
The long cook time of the filling makes sure that the beef is super tender and full of flavour. It’s sometimes also called diced beef or beef chuck.
Best ale to use
Go for a dark ale with plenty of flavour. Theakston Old Peculier is a great choice, Old Crafty Hen or the brilliantly named King Goblin all work well and are available in most supermarkets.
More Puff Pastry Pie recipes…
Winter Warmers
Chicken and Mushroom Pie
Family Dinner Ideas
Really Easy Steak Pie {with Puff Pastry & Rich Gravy}
Comfort Food
Cheesy Vegetarian Pie {with Puff Pastry}
Family Dinner Ideas
Best Chicken and Leek Pie {Easy Recipe}
FAQs
If you’d rather leave it out, follow my classic Steak Pie recipe here. Please note that the alcohol will all be cooked off so you can feed this to kids and anyone who is avoiding alcohol!
I usually serve it with creamy mashed potato and buttered greens or peas. But you could try anything else, such as Boulangere Potatoes for something a little fancier, or Roast Potatoes.
Any kind of veg on the side would work, and you could serve extra gravy!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Steak and Ale Pie
Ingredients
- 1 kg (2 lb) Braising steak or beef chuck, Cut into 3 cm chunks
- 2 tbsp Plain flour (all purpose flour)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 2 Onions, Sliced into 1cm slices
- 5 Carrots, Peeled and chopped into 2cm chunks
- 3 Garlic cloves, Crushed
- 2 tbsp Tomato purée (tomato paste in USA/CAN)
- 1 tbsp Worcestershire sauce
- 500 ml (2 cups) Dark ale
- 400 ml (1 2/3 cups) Hot beef stock
- 1 tsp Dried thyme leaves
- 1 tsp Dark brown sugar
For the pie:
- 320 g (11 oz) Ready rolled puff pastry
- 1 Egg, Beaten
Instructions
- Preheat the oven: 160°C fan/180°C/350°F/Gas Mark 4.
- Prep the beef: Toss the beef with the flour, salt and pepper until every piece is well coated.
- Brown then remove: Heat half the oil in a large casserole dish over a high heat. Brown the beef until dark brown and starting to crisp all over then transfer to a plate. (Don’t overcrowd the pan or the beef will steam instead of brown, you may need to do this in batches.)
- Vegetables in: Add the remaining oil to the pan and cook the onions and carrots for 8-10 minutes over a medium high heat until starting to soften and caramelise slightly.
- Stir in the garlic and cook for 1 minute.
- Add the tomato purée and Worcestershire sauce and cook for another minute.
- Ale in: Pour in the ale and bubble for 2-3 minutes, scraping up all the sticky bits from the bottom of the pan.
- Beef goes back in: Return the beef to the dish and add the beef stock, dried thyme and brown sugar.
- Cook the filling: Cover and cook in the oven for 2-2.5 hours, stirring halfway through, until the beef is tender and the gravy has thickened. Taking the lid off for the last 30 minutes to help the gravy thicken. (The filling should be thick enough that a spoon dragged through leaves a clear trail.)
- Increase the oven temperature to 200°C fan/220°C/425°F/Gas Mark 7.
- Make up the pie: Spoon the filling into a large pie dish and lay the puff pastry over the top, trimming or tucking in the edges. Cut a small hole in the centre for the steam to escape.
- Brush all over with beaten egg.
- Bake for 30-35 minutes until the pastry has puffed and turned a deep golden brown then leave to stand for 5-10 minutes before serving.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
