Steak and Ale Pie is a hearty, comforting British classic, featuring tender chunks of beef, rich ale-based gravy, and a flaky, buttery pastry crust. It’s perfect for a cozy dinner or when you want something filling and flavorful. Here’s how to make it from scratch:
Steak and Ale Pie Recipe
Ingredients:
For the filling:
- 1 lb (450g) beef stew meat (chuck or blade steak works well), cut into bite-sized cubes
- 2 tbsp olive oil (or vegetable oil for frying)
- 1 large onion, chopped
- 2 large carrots, peeled and diced
- 2-3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1-2 tbsp flour (for thickening)
- 2 cups (500ml) beef stock
- 1 bottle (about 330ml) ale (a mild ale like pale ale, or stout for a deeper flavor)
- 1-2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1-2 bay leaves
- Salt and pepper to taste
- Optional: mushrooms (sliced) for extra flavor
For the pastry:
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp salt
- 1 cup (225g) cold unsalted butter, cubed
- 1/4 cup (60ml) cold water (more if needed)
- 1 egg (for egg wash)
Directions:
1. Make the Filling:
- Brown the Beef: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pan) and brown them on all sides. Once browned, remove the beef from the pot and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion and carrots. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant and the paste begins to darken.
- Add Flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
- Add Liquids and Herbs: Slowly pour in the ale, stirring constantly to prevent lumps. Then add the beef stock, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
- Simmer the Filling: Return the browned beef to the pot, stir to combine, and bring to a simmer. Cover the pot and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally. If the mixture looks too dry, you can add a bit more stock or water.
- Adjust Seasoning: Taste and adjust the seasoning with salt and pepper. If you want a deeper flavor, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the richness.
2. Make the Pastry:
- Prepare the Pastry: In a large mixing bowl, sift the flour and salt together. Add the cold, cubed butter, and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Alternatively, you can use a pastry cutter or food processor for this step.
- Add Water: Gradually add the cold water, one tablespoon at a time, mixing gently until the dough starts to come together. You may need slightly more or less water depending on the humidity and your flour. Be careful not to overwork the dough.
- Chill the Dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the butter firm up and make the pastry easier to roll out.
3. Assemble the Pie:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Pastry: Once the dough has chilled, divide it into two portions (one for the bottom and one for the top). Roll out the larger portion on a lightly floured surface until it’s about 1/8-inch thick. Line a pie dish (around 9 inches in diameter) with the pastry, making sure the edges hang over the sides.
- Fill the Pie: Spoon the beef and ale filling into the prepared pastry shell. Use a slotted spoon to avoid excess liquid pooling at the bottom. You want the filling to be thick, not too runny.
- Top with Pastry: Roll out the second portion of dough for the top crust. Place it over the pie and trim any excess dough, leaving a small border. Pinch the edges together to seal the pie and crimp the edges with a fork or your fingers.
- Egg Wash: Beat the egg and brush it over the top of the pastry for a golden finish.
- Vent the Pie: Use a sharp knife to make a few slashes or a decorative pattern in the top crust to allow steam to escape during baking.
4. Bake the Pie:
- Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crisp.
- Cool Slightly: Let the pie cool for about 10-15 minutes before serving. This will allow the filling to set a little bit and make it easier to slice.
Serving:
Serve your steak and ale pie with some mashed potatoes, peas, or a side of sautéed greens. The rich filling pairs beautifully with a light salad or simple side dishes.
Tips for Success:
- Steak Choice: Use beef that’s good for slow cooking, like chuck or blade steak, as it becomes tender and flavorful after long cooking times.
- Ale Choice: The type of ale will affect the flavor. A pale ale will give a lighter, slightly hoppy flavor, while a stout will give a deeper, richer taste. Choose one that you like to drink!
- Freezing: This pie freezes well before or after baking. To freeze, assemble the pie, cover tightly with foil, and freeze for up to 3 months. Bake from frozen or after thawing for 45 minutes to 1 hour, until golden and hot throughout.
This classic Steak and Ale Pie will definitely be a crowd-pleaser with its flavorful filling and flaky, buttery crust. Enjoy!
