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British/Irish · Dinner

Steak and Ale Pie

Non-vegEasy

Diet: Non-veg · High-protein

Steak and Ale Pie is a British/Irish dish. Cool the filling slightly so it does not melt raw pastry.

Prep
35 min
Cook
165 min
Rest, soak, marinate or chill
20 min
Total
220 min
Servings
6
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Steak and Ale Pie. The photograph shows an individual pie with side vegetables; this recipe makes one large pie.
The photograph shows an individual pie with side vegetables; this recipe makes one large pie. Representative photograph of Steak and Ale Pie. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Filling

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Braise · About 120 min

  1. Brown beef in oil from 30 ml neutral oil, 1000 g beef chuck, cubed, 250 g onion, chopped, 200 g carrots, diced, 40 g plain flour, 500 ml ale, 400 ml beef stock, 1 tsp thyme, 1 tsp salt, add vegetables 8 minutes and flour 1 minute. Add ale, stock and seasoning; simmer covered 2 hours until tender.

    Check: Look for this result: tender.

Fill · About 20 min

  1. Cool filling 20 minutes, then transfer to a pie dish. Cover with pastry from 350 g puff pastry, 1 egg, beaten, seal edges, cut a vent and brush egg.

Bake · About 35 min

  1. Bake at 200°C / 400°F for 30–35 minutes until golden and centre reaches 74°C / 165°F.

    Check: Look for this result: golden and centre reaches 74°C / 165°F.

Tips

  • Cool the filling slightly so it does not melt raw pastry.
  • Judge Steak and Ale Pie by the texture and doneness signs in its steps. Your pan and heat affect how long Steak and Ale Pie takes to cook.

Substitutions

  • Use extra beef stock instead of ale.

Storage

  • Get perishable Steak and Ale Pie into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Steak and Ale Pie within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Steak and Ale Pie to 74°C / 165°F, stirring or turning it for even heating. When Steak and Ale Pie is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Steak and Ale Pie includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Steak and Ale Pie becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Steak and Ale Pie one day ahead. For Steak and Ale Pie, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Steak and Ale Pie on the day of serving.

FAQ

What matters most when making Steak and Ale Pie?

Cool the filling slightly so it does not melt raw pastry.

What can I substitute in Steak and Ale Pie?

Use extra beef stock instead of ale.

Can I prepare Steak and Ale Pie ahead?

Prepare the measured ingredients for Steak and Ale Pie one day ahead. For Steak and Ale Pie, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Steak and Ale Pie on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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