Traditional Steak and Ale Pie
Traditional dish · British
A hearty and classic British pub favorite, featuring tender chunks of beef slow-cooked in a rich, savory ale gravy, encased in a flaky, golden pastry crust.
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Ingredients
- Beef chuck steak1 kg
- All-purpose flour100 g
- Onions2 large
- Carrots2 medium
- Garlic4 cloves
- Dark ale or stout500 ml
- Beef broth250 ml
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Butter50 g
- Shortcrust pastry500 g
- Egg yolk1
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Steps
- 1
Cut the beef into 2-3 cm cubes. Season generously with salt and pepper.
- 2
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
- 3
Add butter to the pot. Sauté chopped onions and carrots until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Return the beef to the pot. Sprinkle with flour and stir to coat the meat and vegetables.
- 7
Gradually pour in the dark ale and beef broth, stirring to combine and scrape up any browned bits from the bottom of the pot.
- 8
Stir in the Worcestershire sauce. Bring to a simmer, then cover and transfer to a preheated oven at 160°C (320°F) for 2-2.5 hours, or until the beef is very tender.
- 9
Remove from oven, adjust seasoning if needed. Let cool slightly.
- 10
Preheat oven to 200°C (400°F). Roll out the shortcrust pastry and line a pie dish. Trim the edges.
- 11
Pour the steak and ale filling into the pastry-lined dish.
- 12
Cover the pie with a lid of pastry, crimping the edges to seal. Cut a steam vent in the top.
- 13
Brush the top pastry with beaten egg yolk for a golden finish.
- 14
Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
