📝 About This Recipe
A cornerstone of British pub culture, this Steak and Ale Pie features melt-in-the-mouth beef slow-cooked in a rich, dark gravy infused with the bitterness of a classic English bitter. Encased in a buttery, golden-brown puff pastry lid, this dish is the epitome of comfort food, offering a deep umami flavor balanced by sweet root vegetables. It is a labor of love that rewards the cook with a sophisticated yet rustic dining experience.
🥗 Ingredients
The Beef & Aromatics
- 2 lbs Chuck Steak (cut into 1-inch cubes, excess fat trimmed)
- 2 tablespoons Vegetable Oil (for searing)
- 2 large Yellow Onion (roughly chopped)
- 2 medium Carrots (peeled and cut into thick rounds)
- 3 cloves Garlic (minced)
The Gravy Base
- 2 tablespoons All-purpose Flour (to thicken)
- 500 ml English Ale or Stout (use a good quality bitter or Guinness)
- 300 ml Beef Stock (high quality or homemade)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme (leaves picked)
- 2 pieces Bay Leaves
- 1 teaspoon Dark Brown Sugar (to balance the ale's bitterness)
The Pastry Topping
- 320 grams All-butter Puff Pastry (one pre-rolled sheet, chilled)
- 1 large Egg (beaten with a splash of milk for the wash)
- to taste Salt and Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 320°F (160°C). Season the beef cubes generously with salt and black pepper.
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2
Heat 1 tablespoon of oil in a large, oven-proof Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches to avoid crowding the pan, ensuring a deep brown crust forms on all sides. Remove beef and set aside.
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3
In the same pot, add the remaining oil if needed. Sauté the onions and carrots for 5-8 minutes until the onions are softened and starting to caramelize at the edges.
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4
Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and stir for 2 minutes to cook out the raw metallic taste.
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5
Sprinkle the flour over the vegetables and stir well for 1-2 minutes to coat everything; this creates the roux that will thicken your gravy.
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6
Slowly pour in the ale while scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits (fond). Add the beef stock, Worcestershire sauce, brown sugar, thyme, and bay leaves.
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7
Return the browned beef and any accumulated juices to the pot. Bring the liquid to a gentle simmer.
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8
Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the beef is incredibly tender and the sauce has thickened into a glossy gravy.
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9
Remove from the oven and discard the bay leaves. Taste and adjust seasoning. Transfer the filling into a large pie dish (or individual ramekins) and allow it to cool slightly. This prevents the pastry from melting prematurely.
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10
Increase oven temperature to 400°F (200°C). Roll out your puff pastry sheet so it is slightly larger than your pie dish.
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11
Dampen the rim of the pie dish with a little water. Place the pastry over the filling, trim the edges, and press down with a fork or your fingers to seal. Cut a small cross in the center to allow steam to escape.
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12
Brush the entire surface of the pastry with the egg wash. Bake for 25-30 minutes until the pastry is puffed up and a deep golden brown.
💡 Chef's Tips
Always use a high-quality 'chucking' or stewing steak; lean cuts like sirloin will become tough during the long braise. Don't skip browning the meat in batches; the Maillard reaction is essential for a deep, complex gravy flavor. If your gravy is too thin after braising, simmer it on the stovetop for a few minutes before adding the pastry lid. Letting the filling cool before adding the pastry ensures the bottom of the crust doesn't get soggy and helps the pastry rise better. For a shiny, professional finish, double-coat the pastry with egg wash, letting the first layer dry for 5 minutes before applying the second.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes (creamy Maris Piper or Yukon Gold) to soak up the extra gravy. Classic mushy peas or steamed seasonal greens like kale or Savoy cabbage provide a fresh contrast to the rich meat. A cold pint of the same ale used in the recipe is the traditional drink pairing. Honey-glazed roasted parsnips add a lovely sweetness that complements the savory ale sauce.