Description
This classic British Steak and Ale Pie brings together tender beef, rich gravy infused with ale, and a golden, flaky pastry crust. Ideal for cozy gatherings, it’s a comforting dish that has been cherished for centuries in homes and pubs alike.
Ingredients
- Beef chuck or brisket – 1.5 pounds, cubed (substitute with stewing beef if unavailable)
- English ale or stout – 1 cup (alternative: dark beer with mild bitterness)
- Beef stock – 2 cups
- Carrots – 2, diced
- Onion – 1 large, chopped
- Mushrooms – 1 cup, sliced
- Garlic – 2 cloves, minced
- Fresh thyme – 1-2 sprigs (or 1 tsp dried thyme)
- Bay leaf – 1
- Flour – 2 tbsp, for thickening
- Salt and black pepper – to taste
- Butter or oil – 2 tbsp, for browning meat
- Egg – 1, beaten, for pastry wash
- Shortcrust or hot water crust pastry – enough to cover the pie (store-bought or homemade)
Ingredient Notes and Substitutions
- Beef: Chuck or brisket is preferred for tenderness after slow cooking. Substitute with shin or braising steak.
- Ale: English ales like bitters and stouts provide rich flavor, but a porter or even non-alcoholic beer can work.
- Pastry: Shortcrust pastry is traditional, but for a sturdier option, use hot water crust pastry.
Instructions
- Prepare the Meat: Season the beef with salt and pepper. In a large pot or Dutch oven, heat butter or oil over medium-high heat. Brown the beef in batches, ensuring each piece is well-seared. Set the browned meat aside.
- Sauté the Vegetables: In the same pot, add a bit more oil if needed. Sauté the onions, carrots, and garlic until softened, about 5 minutes. Add the mushrooms and cook until they release moisture and start to brown.
- Deglaze and Build the Gravy: Pour the ale into the pot to deglaze, scraping up any browned bits. Let it reduce slightly before adding the flour. Stir the flour in well to avoid clumps.
- Combine and Simmer: Return the beef to the pot. Add the beef stock, thyme, and bay leaf. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender, and the gravy has thickened.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Pour the filling into a deep pie dish. Roll out the pastry and place it over the filling, pressing the edges to seal. Cut a few small slits in the pastry to allow steam to escape.
- Bake: Brush the pastry with the beaten egg for a golden finish. Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbling.
- Serve: Let the pie cool for a few minutes before serving to allow the filling to set. Pair with mashed potatoes, mushy peas, or roasted vegetables for a traditional experience.
Notes
- Gravy Thickness: If the gravy is too thin, let it reduce further; if too thick, add a bit more stock.
- Preventing Soggy Bottom: Blind-bake the pastry base for a few minutes if you prefer a crispier crust.
- Make-Ahead Option: Prepare the filling 1-2 days in advance. Assemble and bake the pie fresh when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main dish
- Method: Braising and Baking
- Cuisine: British
Nutrition
- Calories: 550 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g