Steak and Ale Pie
Steak and ale pie originated in the UK, particularly in England, where it became popular in the 19th century. It combines tender beef cooked in ale with a rich gravy, all encased in a flaky pastry. The dish reflects the tradition of hearty, filling meals typical of British cuisine, often served in pubs. The use of ale adds depth of flavor, making it a beloved comfort food.
Ingredients
For the filling
1 lb (450g) beef chuck, diced
1 onion, chopped
2 carrots, diced
2 garlic cloves, minced
1 cup (240ml) ale (such as stout or porter)
1 cup (240ml) beef stock
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
Sea salt and pepper, to taste
2 tbsp olive oil
For the pastry
2 cups (250g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cubed
1/4 tsp sea salt
5-6 tbsp cold water
1 egg, beaten (for egg wash)
Instructions
Heat olive oil in a large pot over medium heat. Brown the beef in batches, then set aside.
In the same pot, add onions, carrots, and garlic. Sauté until softened.
Return the beef to the pot. Stir in the ale, beef stock, tomato paste, Worcestershire sauce, thyme, sea salt, and pepper.
Bring to a boil, then reduce heat and simmer for about 1.5 hours until the beef is tender. Let cool.
Make the pastry
In a bowl, mix flour and sea salt. Cut in butter until the mixture resembles breadcrumbs.
Add cold water, one tablespoon at a time, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.
Preheat oven to 400°F (200°C).
Roll out 2/3 of the pastry and line a pie dish. Fill with the cooled beef mixture.
Roll out the remaining pastry for the lid. Cut a few slits for steam.
Place the lid on the pie, seal edges, and brush with beaten egg.
Bake for 30-35 minutes or until golden brown. Let it cool slightly before serving.
Enjoy your steak and ale pie!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Steak and Ale Pie