Everyday Kitchen

British/Irish · Dinner

Steak and Ale Pie

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Steak and Ale Pie is a British/Irish dish. Cool the filling slightly so it does not melt raw pastry.

Prep
35 min
Cook
165 min
Rest, soak, marinate or chill
20 min
Total
220 min
Servings
6
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Steak and Ale Pie. The photograph shows an individual pie with side vegetables; this draft makes one large pie.
The photograph shows an individual pie with side vegetables; this draft makes one large pie. Representative photograph of Steak and Ale Pie. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Braise · About 120 min

  1. Brown beef in oil from 30 ml neutral oil, 1000 g beef chuck, cubed, 250 g onion, chopped, 200 g carrots, diced, 40 g plain flour, 500 ml ale, 400 ml beef stock, 1 tsp thyme, 1 tsp salt, add vegetables 8 minutes and flour 1 minute. Add ale, stock and seasoning; simmer covered 2 hours until tender.

    Check: Look for this result: tender.

Fill · About 20 min

  1. Cool filling 20 minutes, then transfer to a pie dish. Cover with pastry from 350 g puff pastry, 1 egg, beaten, seal edges, cut a vent and brush egg.

Bake · About 35 min

  1. Bake at 200°C / 400°F for 30–35 minutes until golden and centre reaches 74°C / 165°F.

    Check: Look for this result: golden and centre reaches 74°C / 165°F.

Tips

  • Cool the filling slightly so it does not melt raw pastry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use extra beef stock instead of ale.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Steak and Ale Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Steak and Ale Pie?

Cool the filling slightly so it does not melt raw pastry.

What can I substitute in Steak and Ale Pie?

Use extra beef stock instead of ale.

Can I prepare Steak and Ale Pie ahead?

Prepare the measured ingredients for Steak and Ale Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes