When Dan moved to the UK back in 1993, there were a few British recipes he'd never tried before and this steak and ale pie was one of them. This is my family recipe for steak and ale pie which goes back generations. It has always been a big hit with Dan and the whole family. I hope you enjoy it as much as we do.
About this recipe.
Steak and ale pie is a hugely popular dish served at pubs all around the UK. It's even better when you cook it at home. For us, this has always been a wintertime dish and as wintertime dishes go, they don't come much better.
The beef is first browned in oil and then slowly simmered with the other ingredients. It becomes mouthwateringly tender and that sauce is to die for.
Of course you could just serve it as a stew on its own but it's the puff pastry topping that make it all the more special. That said, it the steak and ale stew are delicious served over mashed potatoes.
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Ingredients
The ingredients for this steak and ale recipe can be found at most supermarkets. Nothing special but they sure taste amazing when cooked together. Get all your ingredients together before you start and it will be a lot easier.
- dried porcini mushrooms – soaked for about 20 minutes in hot water
- olive oil
- beef rump
- ox kindey
- onion
- baby onions
- carrots
- sugar
- plain white flour
- stout or another good ale
- beef or veal stock
- small bunch each thyme, bay leaf, rosemary and parsley - tied together
- smoked bacon lardons
- egg yolk - beaten
- packet of puff pastry
See recipe card for quantities.
Instructions
As you will see from the step by step photos below, this steak and ale pie could not be easier.
- Step 1: Brown the cubed beef, kidney and lardons in the oil in a pot over a medium-high heat and then transfer with a slotted spoon to a bowl.
- Step 2: Add the chopped onions, whole baby onions and carrots to the pot and fry them until soft and lightly browned.
- Step 3: Chop the mushrooms and add them to the other vegetables.
- Step 4: Cook in oven for x minutes at 400 degrees
- Step 5: Return the browned meat to the pot and stir well to combine.
- Step 6: Pour in the ale and some of the reserved liquid from the soaked, dried mushrooms.
- Step 7: Stir in the bouquet garni.
- Step 8: Bring to a simmer and then cover to simmer over a medium heat for 2 hours or until the meat is tender.
- Step 9: Grease a suitably sized pie dish with butter and pour the beef stew into it.
- Step 10: Slice a few thin pieces of puff pastry and line the side of the dish. Then cover it all with the pastry sheet.
- Step 11: Using a knife, cut around the pastry so that it is round like the dish and then press your thumb around the edges to secure the meat inside.
- Step 12: If you like, you can make a decoration for the top. You don't need to be an artist to do this! Then make a couple of small holes in the top with a knife.
- Step 13: Brush the egg yolk all over the top.
- Step 14: Do as best you can to make it a thin layer all over but it really doesn't make a huge difference.
- Step 15: Bake in a preheated over at 200°C/400F for about 40 minutes or until the pastry is a golden brown,
- Step 14: Leave to rest for about 10 minutes before slicing into it to serve.
Substitutions
You don't have to cook this recipe exactly as written. Here are a few substitute ingredients you can use.
- For the ale - I use stout which is a type of ale. I like it for its dark colouring but you can use any good ale.
- Non alcoholic - If you are looking for a non-alcoholic option, try root beer or ginger ale. Both will work in this recipe but you might want to not add the sugar.
- Vegetarian - This recipe can be made vegetarian by leaving out the meat adding a selection of wild and domestic mushrooms and potatoes all cooked in vegetable stock or a stock made with meatless beef stock cubes.
Equipment
A heavy bottomed: Any good, heavy pot is really all you need for cooking the beef stew.
A pie dish or casserole dish: You can bake the steak and ale pie in a pie dish or casserole dish. Either will do, depending on the presentation you would like.
A basting brush: This will come in handy when for brushing the top of the pie with the egg yolk but you could just use a spoon.
Storage
You can store the unbaked steak and ale pie, covered tightly in the fridge for 3 to 4 days before baking. If you like, you can also freeze it before baking. Just let it defrost completely before baking. It will freeze for up to 3 months.
Top Tip
Watch the steak and ale pie carefully when you bake it. Ovens do vary and you don’t want to burn the top!
FAQ
I use rump steak but you aren’t limited to that. You can use any good quality beef cuts such as chuck, braising steak and shin. Just don’t opt for more expensive cuts like sirloin or ribeye. The cheaper cuts are find here!
Yes! You can make the filling up to a few days ahead of baking and store it, covered in the fridge. You can also assemble the pie before baking it and then let it defrost and bake.
Personally, I like a dark ale or stout which adds a deep and rich flavour. Avoid using overly bitter ales.
Related
Looking for other recipes like this? Try these:
Recipe
Steak and Ale Pie
Steak and ale pie is a delicious dish especially in the wintertime but it's good any time of year. This traditional recipe has been in my family for decades. I hope you enjoy it!
Ingredients
- 20g dried porcini mushrooms – soaked for about 20 minutes in hot water and rinsed. Retain the mushroom stock
- 2 tablespoons olive oil
- 1kg beef rump cut into small pieces
- 1 ox kindey - cut into small pieces (optional but very tasty in the broth)
- 1 large onion - roughly chopped
- 20 baby onions
- 2 carrots – finely choppped
- 2 teaspoons sugar
- 4 tablespoons plain white flour
- 300ml stout
- 400ml beef or veal stock
- small bunch each thyme, bay leaf, rosemary and parsley - tied together
- 250g smoked bacon lardons
- 1 egg yolk - beaten
- 1 packet of puff pastry
Instructions
- Heat the oil in a large casserole dish and brown the beef lardons and kidney (if using). You may need to do this in batches. Remove the meat from the casserole dish and set aside.
- Add the chopped onion, baby whole onions and the carrots to the pan and fry over medium heat until the onions are soft and lightly browned.
- Meanwhile take your porcini mushrooms from the water they have been soaking in and cut them into small pieces.
- Add the soaked mushrooms to the pan and sizzle for about 30 seconds before adding the sugar and plain flour.
- Stir continuously until the flour turns a light brown.
- Return the meat and any juices to the pan and stir it all up to combine.
- Pour in the beer, stock and porcini soaking liquid. Be careful not to pour in any of the dirt that is often left behind from the porcini mushrooms.
- Season with salt and pepper and then add the herbs. Bring back to a simmer.
- Cover the casserole and simmer over medium heat for about two hours until the meat is pull apart tender.
- The stew part of your steak and ale pie is ready. This can be kept in the fridge for two days if you’re working ahead. In fact it improves the flavour.
- When you are ready to make your pie, bring the stew back up to a simmer. I like to make one large pie for the family but when I’m cooking for friends, I usually give everyone their own individual pies as I did in the photograph.
- I’ll leave that one up to you.
- Preheat your oven to 200c (400f)
- Grease your cooking dish (or small dishes) with the butter.
- Roll out your puff pasty in the shape of your dish/dishes and cover.
- Brush the pastry with the egg yolk. Trim any rough edges. You can use these trimming to make decorations but I tend to through them to my pastry loving dog.
- Place the dish/dishes on a baking tray and place in the oven for about 45 minutes until the pastry is golden and puffed up.
- Remove from the oven and allow to settle for about ten minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1020Total Fat: 63gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 291mgSodium: 1003mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 83g