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British Steak and Ale Pie Recipe

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5 from 57 reviews

A classic British Steak and Ale Pie featuring tender beef chunks slow-simmered in dark English ale and herbs, encased in flaky homemade pastry. This hearty and comforting dish is perfect for a traditional British meal or cozy dinner.

Ingredients

Scale

For the pastry:

  • 3 cups (375 grams) all-purpose/plain flour
  • ½ teaspoon salt
  • 2 sticks/1 cup (226 grams) unsalted butter, cubed and kept cold until ready to use
  • ½ cup (118 ml) cold water
  • 1 large egg, beaten (to brush on pastry)

For the filling:

  • 2 tablespoons vegetable oil
  • 2 pounds (907 grams) beef chuck roast or shoulder, cut into 1 ½-inch/1 ¾ cm cubes
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and cut into bite-size chunks (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 if possible)
  • 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 pastry edges and brushing top)
  • 1 pound (453 grams) dried beans (to weigh down the pie dough base during blind baking)

Instructions

  1. Make the pastry: In a food processor, pulse flour, salt, and cold butter until the mixture resembles fine breadcrumbs. Slowly drizzle in cold water with the processor running to form a dough ball. Alternatively, rub butter into flour and salt by hand then add water until dough comes together. Shape into a ball, wrap, and refrigerate.
  2. Brown the beef: Heat vegetable oil in a large heavy ovenproof saucepan over medium-high heat. Brown beef chunks in batches without overcrowding, turning to brown all sides. Remove browned beef and set aside.
  3. Sauté vegetables and develop filling: In the same pan, cook onions and carrots until onions soften, about 5 minutes. Add garlic, tomato paste, and Worcestershire sauce, cooking for 1 minute. Stir in flour and cook 2 minutes. Gradually add ale, stirring until thickened, then add beef stock, herbs, salt, pepper, and return beef to the pan.
  4. Simmer filling: Cover with lid and simmer gently for 1½ hours until beef is tender. Remove lid and simmer an additional 15 minutes to thicken sauce if needed. Sauce should be thick, not runny.
  5. Preheat oven and prepare pie dish: Preheat oven to 425°F (220°C). Lightly butter a 9 or 10-inch pie dish.
  6. Prepare pastry base: Remove dough from fridge, cut in half, and return one half to fridge. Roll other half to 1/8 inch thick. Cut a circle ½ inch larger than the pie dish and line the dish with it, letting edges hang over.
  7. Blind bake pie crust: Cover pastry with parchment paper or foil, fill center with dried beans to weigh down dough. Bake 12 minutes until edges start to brown.
  8. Finish baking crust base: Remove beans and paper/foil gently. If crust puffs up, press down. Return crust to oven for 5 more minutes to cook through.
  9. Prepare top crust: Roll out remaining dough to a 10-inch circle.
  10. Assemble pie: Fill baked crust base with beef filling. Brush edges with beaten egg. Lay top crust over filling, fold edges under bottom crust, and seal by pinching or pressing with a fork.
  11. Egg wash and vent: Brush entire top pastry with beaten egg. Cut a few slits in the center to allow steam to escape.
  12. Bake the pie: Bake in oven for 25 minutes or until golden brown. Cooking time may vary by oven.
  13. Rest and serve: Let pie rest 10 minutes after baking to allow filling to set before slicing.

Notes

  • You can reuse dried beans multiple times for blind baking.
  • Using low sodium beef stock helps control the saltiness.
  • Resting the pie before slicing helps thicken the sauce inside.
  • For freezing: Assemble the pie but do not bake. Wrap tightly and freeze. To cook, bake the frozen pie for 1 hour at 425°F (220°C) or until heated through and golden.

Keywords: steak and ale pie, British pie, beef pie, savory pie, traditional British recipe, homemade pie crust

Find it online: https://thefoodrecipe.com/british-steak-and-ale-pie-recipe/