📝 About This Recipe
A cornerstone of British comfort food, this Steak and Ale Pie features melt-in-the-mouth chunks of beef slow-braised in a rich, velvety gravy made with dark stout. The deep, malty bitterness of the ale perfectly complements the savory beef, while a golden, buttery puff pastry lid provides the ultimate textural contrast. This is a soul-warming dish that brings the cozy atmosphere of a traditional English gastropub right into your kitchen.
🥗 Ingredients
The Beef and Aromatics
- 2 lbs Chuck Steak (cut into 1-inch cubes, trimmed of excess fat)
- 1/4 cup All-purpose Flour (seasoned with salt and black pepper)
- 3 tablespoons Vegetable Oil (for searing)
- 2 large Yellow Onion (roughly chopped)
- 2 medium Carrots (peeled and cut into thick rounds)
- 1 Celery Stalk (finely sliced)
- 3 cloves Garlic (minced)
The Braising Liquid
- 500 ml Dark Ale or Stout (such as Guinness or a local brown ale)
- 500 ml Beef Stock (high quality, low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaf
- 1 teaspoon Brown Sugar (to balance the bitterness of the ale)
The Pastry Topping
- 1 sheet All-Butter Puff Pastry (thawed if frozen)
- 1 large Egg (beaten with a splash of milk for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Toss the cubed beef in the seasoned flour until every piece is lightly coated, shaking off any excess.
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2
Heat 2 tablespoons of oil in a large, heavy-based ovenproof casserole dish or Dutch oven over medium-high heat. Brown the beef in batches to avoid crowding the pan, ensuring a deep brown crust on all sides. Remove beef and set aside.
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3
In the same pan, add the remaining tablespoon of oil. Sauté the onions, carrots, and celery for 8-10 minutes until the onions are golden and soft.
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4
Add the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to caramelize the paste without burning the garlic.
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5
Deglaze the pan by pouring in the ale. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the dish.
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6
Return the beef and any accumulated juices to the pan. Add the beef stock, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Bring to a gentle simmer.
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7
Cover the dish with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened into a rich gravy.
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8
Once cooked, remove from the oven and discard the thyme stems and bay leaves. Taste and adjust seasoning with salt and pepper. Allow the filling to cool slightly (or completely if preparing ahead).
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9
Increase oven temperature to 400°F (200°C). Transfer the beef mixture into a large pie dish (roughly 9-10 inches).
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10
Roll out the puff pastry on a lightly floured surface so it is slightly larger than your pie dish. Drape the pastry over the filling.
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11
Trim the edges, press down with a fork to seal the pastry to the rim of the dish, and cut two small slits in the center to allow steam to escape.
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12
Brush the entire surface of the pastry generously with the egg wash for a professional, golden sheen.
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13
Bake for 25-30 minutes until the pastry is puffed up and a deep golden brown. Let it rest for 5 minutes before serving to let the gravy settle.
💡 Chef's Tips
Always brown the meat in batches; if you crowd the pan, the meat will steam rather than sear, losing that vital Maillard reaction flavor. Choose a good quality ale you enjoy drinking; a creamy stout like Guinness adds depth, while a hoppy IPA might become too bitter when reduced. If your gravy is too thin after braising, mix a teaspoon of cornstarch with cold water and stir it into the simmering filling before adding the pastry. For the best pastry rise, ensure the beef filling has cooled slightly before topping with the cold puff pastry; warm filling can melt the butter in the pastry layers prematurely. Don't skip the egg wash; it's the secret to that iconic, glossy, professional-looking crust.
🍽️ Serving Suggestions
Serve with a generous pile of buttery mashed potatoes to soak up the extra gravy. Pair with honey-glazed roasted carrots or steamed seasonal greens like kale or savoy cabbage. A pint of the same ale used in the recipe is the traditional and most complementary beverage choice. Add a dollop of English mustard on the side for a sharp, spicy kick that cuts through the richness. For a true pub experience, serve with a side of 'mushy peas' seasoned with mint.