Ingredients

For the pastry:

3 cups (375 grams) all-purpose/plain flour

½ teaspoon salt
2 sticks/1 cup (226 grams) unsalted butter, cubed and cold

½ cup (118 ml) cold water
1 large egg, beaten (for brushing)

For the filling:

2 tablespoons vegetable oil
2 pounds (907 grams) beef chuck roast or shoulder, cut into 1 ½-inch (1.75 cm) cubes

1 medium onion, chopped
2 medium carrots, peeled and cut into bite-size chunks (about 1 cup / 133 grams)
2 garlic cloves, peeled and finely chopped

2 tablespoons tomato paste (tomato puree in the UK)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose/plain flour

¾ cup (177 ml) dark English ale
½ cup (118 ml) beef stock (low sodium recommended)
½ teaspoon fresh thyme, finely chopped

½ teaspoon fresh rosemary, finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper

1 large egg, beaten (for sealing and brushing)
1 pound (453 grams) dried beans (to weigh down pie dough base)

Instructions

Step 1: To make the pastry in a food processor, combine flour, salt, and butter and pulse until the mixture resembles fine breadcrumbs. Slowly add cold water until dough forms a ball. If making by hand, rub the butter into flour and salt until crumbly, then gradually mix in water until dough holds together. Shape into a ball, wrap in plastic wrap, and refrigerate.

Step 2: Heat vegetable oil in a large, heavy, ovenproof pan over medium-high heat. Brown the beef cubes in batches, turning for an even sear. Remove browned beef and set aside.

Step 3: In the same pan, cook onion and carrots until softened (about 5 minutes). Add garlic, tomato paste, and Worcestershire sauce; stir and cook for 1 minute. Sprinkle in flour and cook for 2 minutes, stirring well.

Step 4: Gradually add the ale, stirring until thickened. Stir in beef stock, thyme, rosemary, salt, and beef. Cover with a lid and simmer gently for 1 ½ hours, then uncover and simmer 15 minutes more until sauce thickens and beef is tender.

Step 5: Preheat the oven to 425°F (220°C). Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.

Step 6: Remove dough from fridge and cut in half. Wrap one half and refrigerate. Roll out the other half on a floured surface to 1/8-inch thickness, cut a circle slightly larger than your pie dish, and place it inside, letting the edges hang over.

Step 7: Cover the pastry in the dish with parchment paper or foil, then weigh down with dried beans or an oven-proof dish. Bake for 12 minutes until edges start to turn golden.

Step 8: Carefully remove the pie from oven, lift the parchment or foil to remove the beans, and if the crust has puffed, gently press it down. Return the crust to oven for another 5 minutes to fully cook the base.

Step 9: Roll out the remaining dough to a 10-inch circle for the top crust.

Step 10: Fill the baked crust with the beef mixture. Brush the edges with beaten egg. Place the top crust over the filling, pressing edges together to seal, folding under the bottom crust edge and pinching or pressing with a fork.

Step 11: Brush the entire top crust with egg wash and cut a few slits in the center to vent steam.

Step 12: Bake the pie for 25 minutes or until the crust is golden brown. Let it rest for 10 minutes before slicing to allow the filling to set.

Tips & Variations

For a richer flavor, use a good quality dark ale such as a stout or porter.

If you prefer a shortcut, store-bought shortcrust pastry can be used instead of homemade.

Leftover dried beans can be reused many times for weighing down pie crusts—just store them in a sealed container.

Add mushrooms or peas to the filling for extra texture and flavor.

FAQs

Can I use other cuts of beef for this pie?

Yes, other stewing cuts like brisket or short rib work well as they become tender and flavorful when slow-cooked.

Is it necessary to blind bake the pastry base?

Yes, blind baking helps prevent a soggy bottom by partially cooking the crust before adding the wet filling.

Dinner

British Steak and Ale Pie Recipe

Introduction