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Love comforting, hearty meals? Then this classic Steak and Ale Pie is exactly what you’re looking for. This traditional British and Irish-inspired meat pie is filled with tender slow-cooked beef in a rich ale gravy and topped with a golden, flaky crust. It’s the ultimate comfort food for chilly evenings or whenever you’re craving a satisfying homemade dinner.
Table of contents
Tip from Simone
This Steak and Ale Pie tastes even better the next day, making it perfect for meal prep. Feel free to prepare the filling a day ahead so the flavors have plenty of time to develop. Bake the pie just before serving for the crispiest crust.
Recipe Ingredients
For the crust
- All-purpose flour – the base of the pastry dough.
- Butter – use cold, unsalted butter for a flaky crust.
- Mashed potatoes – make the dough surprisingly soft and tender. Leftover mashed potatoes work perfectly.
- Onion – adds extra flavor to the pastry.
- Egg yolks – for sealing the pie and creating a beautiful golden finish.
For the filling
- Beef chuck – perfect for slow cooking until tender. Stewing beef also works well.
- Red onions and celery – create a flavorful base for the filling.
- Tomato paste – adds richness and depth.
- Dark ale or bock beer – gives the pie its signature flavor. Choose a malty ale rather than a very bitter one.
- Beef stock – creates a rich gravy.
- Worcestershire sauce – adds plenty of savory umami flavor.
- Potatoes – make the filling even more hearty.
- Gochujang – adds a subtle kick of heat. If you don’t have it, use a little chili paste or simply leave it out.
- Fresh thyme – pairs beautifully with beef.
How to Make Steak and Ale Pie
Start by making the pastry. Cook the chopped onion gently in olive oil until soft and translucent, then let it cool completely. Meanwhile, rub the cold butter into the flour until the mixture resembles coarse crumbs. Add the cooled onions, mashed potatoes, and just enough cold water to bring the dough together. Wrap and refrigerate for at least 30 minutes.
To make the filling, sauté the onions and celery in butter and olive oil until softened. Add the beef and cook for a few minutes. Stir in the tomato paste and cook briefly before adding the beef stock, ale, Worcestershire sauce, gochujang, and thyme. Cover and simmer gently for about 25 minutes. Add the diced potatoes and continue cooking until they’re tender. Remove the thyme sprigs and allow the filling to cool completely.
Preheat your oven to 350°F (180°C). Roll out half of the dough and line a deep 9-inch (22 cm) pie dish. For easy removal, line the dish with parchment paper first. Spoon in the cooled filling, brush the edges with beaten egg yolk, and cover with the remaining pastry. Seal the edges, trim any excess dough, and brush the top with the remaining egg yolk.
Bake for about 40 minutes, or until the crust is beautifully golden brown and crisp. Let the pie rest for about 10 minutes before slicing.
Storage
Refrigerator: Store leftover Steak and Ale Pie covered in the refrigerator for up to 3 days. Reheat in the oven to keep the crust nice and crisp.
Freezer: Both the baked pie and the filling freeze very well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ Steak and Ale Pie
Absolutely. Dark ale or bock beer gives the pie its classic flavor, but a stout or porter also works wonderfully. Avoid very bitter beers, as they can overpower the filling.
Yes! This recipe uses a potato pastry, which gives the pie a unique texture, but store-bought puff pastry is an excellent shortcut. That said I have not tested that myself but if you have let me know how it went!
A Dutch oven or a heavy-bottomed skillet with a lid works best, allowing the beef to cook low and slow.
Definitely. Assemble the pie up to a day in advance, refrigerate it, and bake it just before serving.
This pie is delicious with peas, green beans, roasted vegetables, or a simple green salad. Creamy mashed potatoes are also a great side dish if you’re looking for an extra comforting meal.
More Recipes with Potatoes
Roasted potatoes with cream cheese and prosciutto
Steak and Ale Pie
Ingredients
Potato pastry
- 1 onion finely diced
- 2 tbsp olive oil
- 375 g all-purpose flour
- 75 g unsalted butter cold and cut into small cubes
- 250 g mashed potatoes
- A little cold water if needed
- 2 egg yolks beaten
For the filling
- 25 g butter
- 1 tbsp olive oil
- 2 celery stalks diced
- 2 red onions diced
- 750 g beef chuck cut into ¾-inch (2 cm) cubes
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 125 ml concentrated beef stock
- 125 ml dark ale or bock beer
- 1 tbsp Worcestershire sauce
- 2 tbsp gochujang
- 300 g Yukon Gold or other starchy potatoes peeled and cut into ¾-inch cubes
Equipment
- 9-inch (22 cm) deep pie dish
Instructions
Make the pastry
- Heat 1 tablespoon of olive oil in a skillet and cook the diced onion over medium heat until soft and translucent. Let it cool completely.
- Place the flour in a large bowl and rub the cold butter into the flour until the mixture resembles coarse crumbs.
- Mix in the cooled onions and mashed potatoes. Add the remaining tablespoon of olive oil and mix until combined.
- If needed, add a little cold water until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the filling
- Melt the butter with the olive oil in a Dutch oven or large skillet over medium heat.
- Add the celery and onions and cook for about 10 minutes until softened.
- Add the beef cubes and cook for a few minutes, stirring occasionally.
- Stir in the tomato paste and cook for another minute.
- Pour in the beef stock, ale, Worcestershire sauce, gochujang, and add the thyme sprigs.
- Cover and simmer gently for about 25 minutes.
- Add the diced potatoes and continue cooking until the potatoes are tender.
- Remove the thyme sprigs and allow the filling to cool completely.
Assemble the pie
- Preheat the oven to 350°F (180°C)
- Divide the dough into two equal pieces.
- Roll out one portion to about ¼ inch (½ cm) thick and use it to line a deep pie dish. For easy removal, line the dish with parchment paper first.
- Spoon the cooled filling into the pastry shell.
- Brush the edges with beaten egg yolk.
- Roll out the remaining dough and place it over the filling.
- Seal the edges well and trim away any excess dough.
- Brush the top with the remaining egg yolk.
- Bake for about 40 minutes, or until the pastry is deep golden brown and crisp.
- Let the pie rest for 10 minutes before slicing and serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
