Steak and Ale Pie
Deep, rich braised beef in a glossy ale gravy, topped with golden puff pastry — perfect for a Remembrance Sunday lunch.
This steak and ale pie is the kind of comforting British dish that suits a thoughtful Remembrance Sunday lunch — nourishing, unfussy and made for sharing. Slow-braised beef melts into a glossy ale-infused gravy, then is capped with crisp, flaky puff pastry for maximum soul-warming satisfaction.
Make this when you want food that feels like a hug; it can be made ahead (the filling keeps beautifully) so you can focus on the ceremony and company rather than the oven clock.
Ingredients
- 1.2 kg braising steak — cut into 3 cm pieces
- 20 g plain flour — for dusting and light thickening
- 30 ml olive oil
- 30 g unsalted butter
- 2 brown onion — medium, roughly chopped
- 2 carrot — medium, peeled and sliced
- 3 cloves garlic — crushed
- 200 g chestnut mushrooms — trimmed and halved or sliced
- 15 ml tomato purée — 1 tbsp
- 300 ml ale — a good brown ale
- 800 ml beef stock — hot
- 15 ml Worcestershire sauce — 1 tbsp
- 2 bay leaf
- 4 sprigs fresh thyme
- 375 g ready-rolled puff pastry — one standard sheet, thawed if frozen
- 1 large egg — beaten for egg wash
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- heavy-based casserole (ovenproof)
- pie dish (approx 23 cm)
- baking tray
- kitchen paper
Instructions
Preheat the oven to 200°C fan/220°C conventional. Pat the braising steak pieces dry with kitchen paper, season with sea salt and black pepper, then toss in the plain flour until evenly coated.
Heat the olive oil and half the unsalted butter in a heavy-based casserole over medium–high heat. In batches, brown the floured beef on all sides (about 3–4 minutes per batch), transferring browned pieces to a plate — do not overcrowd the pan.
Reduce the heat to medium. Add the remaining butter if needed, then sauté the brown onion and carrot for 6–8 minutes until softened. Stir in the garlic and cook for 1 minute.
Add the chestnut mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
Stir in the tomato purée and Worcestershire sauce, cook for 1 minute. Pour in the ale to deglaze the pan, scraping up any brown bits, then return the browned beef to the casserole.
Add the beef stock, bay leaf and fresh thyme. Bring to a gentle simmer, cover with a tight-fitting lid and transfer to the hob over the lowest heat or into the oven. Braise gently until the meat is fork-tender, about 2 hours.
Remove the lid, discard the bay leaves and thyme stalks, then simmer uncovered for another 10 minutes to reduce and thicken the gravy. Taste and adjust seasoning with sea salt and black pepper.
Transfer the filling to a bowl and leave to cool slightly, then cover and chill in the fridge for 30 minutes to firm up — this makes assembling the pie much easier and prevents a soggy base.
Line an ovenproof pie dish (about 23 cm) with two-thirds of the ready-rolled puff pastry, pressing into the edges. Spoon in the chilled filling, then top with the remaining pastry. Trim and crimp the edges, make one or two steam vents and brush all over with the beaten large egg.
Place the pie on a baking tray and bake in the preheated oven for 30 minutes until the pastry is puffed and deep golden.
Remove the pie from the oven and leave to rest for 10 minutes before serving so the filling settles and is easier to carve.
Serve slices with mashed potato and seasonal greens, or keep it simple with braised red cabbage for a Remembrance Sunday lunch.
Tips
- Brown the beef in dry batches so each piece sears properly; that crust is the backbone of the final flavour.
- Chill the filling before assembling the pie — it stops the pastry going soggy and helps the top rise evenly.
- Make the filling a day ahead: cool completely, refrigerate, then assemble and bake on the day for easier timing.
- If you prefer a deeper gravy, reduce the braising liquid further before chilling or stir in a knob of butter off the heat for gloss.
- Leftovers keep in the fridge for 3 days or freeze slices for up to 2 months; reheat covered at 160°C fan/180°C conventional until piping hot.
Substitutions
braising steak → stewing beef (same weight)
Stays closeale → robust beef stock (use 300 ml) for a non-alcohol version
Noticeably differentready-rolled puff pastry → shortcrust pastry (same weight) for a firmer, less flaky top
Noticeably different
Nutrition
Per serving · estimated
- 980
- Calories
- 50 g
- Protein
- 35 g
- Carbs
- 72 g
- Fat
- 5 g
- Fibre
- 7 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make the filling in the oven rather than on the hob?
Yes. After deglazing, cover the casserole and braise in the oven at 150°C fan/170°C conventional for about 2 hours until tender.
How do I stop the base of the pie going soggy?
Chill the filling until firm before assembling, and ensure the filling isn’t piping hot when you add the pastry. A quick blind-bake of the base for 10 minutes helps, too.
Can I use a slow cooker for the braise?
Yes — brown the meat and veg first, then transfer to the slow cooker with liquids and cook on low for 6–8 hours. Reduce the sauce briefly on the hob before chilling and assembling.
Is Worcestershire sauce essential?
It adds umami depth. If you don’t have it, add a splash of soy sauce or extra tomato purée, but the flavour will be slightly different.
Community Photos
No photos yet
Be the first to share your creation!
