Name: Steak & Ale Pie
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 lbs Beef chuck steak, cubed; 2 tbsp Vegetable oil; 2 pieces Large onions, chopped; 2 pieces Carrots, sliced; 3 cloves Garlic cloves, minced; 2 tbsp All-purpose flour; 2 cups Dark ale or stout; 1 cup Beef stock; 1 tbsp Worcestershire sauce; 1 tsp Fresh thyme leaves; 1 pack Ready-rolled puff pastry sheet; 1 large Egg, beaten

Meat

Steak & Ale Pie

Indulge in a hearty, deep-filled pie featuring melt-in-the-mouth chunks of beef braised in a rich, velvety ale gravy. Topped with a crisp, golden-brown puff pastry lid, this classic British pub favorite is the definition of comfort food.

Prep

25m

Cook

150m

Serves

Calories

720kcal

Qty	Ingredient
2 lbs 900 g	Beef chuck steak, cubed
2 tbsp 30 ml	Vegetable oil
2 pieces 300 g	Large onions, chopped
2 pieces 150 g	Carrots, sliced
3 cloves 15 g	Garlic cloves, minced
2 tbsp 30 g	All-purpose flour
2 cups 500 ml	Dark ale or stout
1 cup 250 ml	Beef stock
1 tbsp 15 ml	Worcestershire sauce
1 tsp 5 g	Fresh thyme leaves
1 pack 320 g	Ready-rolled puff pastry sheet
1 large 50 g	Egg, beaten

2 Method

Step 1. Preheat your oven to 325°F (160°C). Season the beef cubes generously with salt and pepper.

Step 2. Heat oil in a large ovenproof casserole dish and brown the beef in batches until caramelized. Remove and set aside.

Step 3. In the same pot, sauté the onions and carrots until softened. Add garlic and cook for 1 minute more.

Step 4. Stir in the flour and cook for 2 minutes to form a paste. Gradually pour in the ale and beef stock while stirring constantly.

Step 5. Return the beef to the pot, add Worcestershire sauce and thyme. Cover and simmer in the oven for 2 hours until the beef is tender.

Step 6. Once cooked, transfer the filling to a pie dish and let it cool completely (this prevents the pastry from melting).

Step 7. Increase oven temperature to 400°F (200°C). Drape the puff pastry over the pie dish, trim the edges, and brush with beaten egg.

Step 8. Bake for 25-30 minutes until the pastry is puffed and golden brown. Serve hot.

·
Use a high-quality dark ale like Guinness or a local craft stout for a deeper flavor profile.
·
Always cool the meat filling before adding the pastry lid to ensure the crust rises properly and doesn't get soggy.
·
If you prefer a thicker gravy, simmer the filling uncovered for the last 15 minutes of stove-top cooking.
·
Add a teaspoon of brown sugar if the ale makes the sauce taste slightly too bitter.