Beef and Ale Pie

Beef and Ale Pie

Beef and Ale Pie

Prep Time ~10 mins Cooking Time ~ 2 hours
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ Put your seasoned flour into a large freezer bag and add the meat, this makes it easier to toss the beef in the flour and keeps it all in one place!


900g / 2lb Braising Steak, cut into small chunks

1 tbsp plain flour

Salt and pepper

1 tbsp vegetable oil

2 onions, finely chopped

1 bay leaf

250g pack chestnut mushrooms, halved

7floz / 250ml light brown ale

600ml / 1 pint beef stock

225g / 8oz puff pastry

1 egg, lightly beaten for egg wash


  • Preheat the oven to Gas mark 6 / 190C fan oven.
  • Toss the steak in the flour and season with salt and pepper.
  • In a large saucepan with a lid, heat the oil and add the steak. Cook in batches until browned and then remove with a slotted spoon and put on one side.
  • Add the onions and bay leaf and cook for about 5 minutes until softened, then add the mushrooms and cook for a further 4 - 5 minutes.
  • Raise the heat slightly and pour in a little ale, stir well to get any bits from the bottom of the pan, then add the rest of the ale and cook for 5 minutes.
  • Add the browned meat back into the pan, stir well.
  • Pour the stock into the meat mixture. Put the lid on the pan and cook for 1 hour until the meat is tender.
  • Using a slotted spoon, remove the meat and vegetables, spoon into a pie dish. Let the gravy bubble to thicken in the pan, and then pour over the meat.
  • Roll out the pastry and use to top the pie, crimp the edges to secure.
  • Brush the pastry with the egg wash and put into the preheated oven for 25 - 30 minutes, until the pastry is risen and golden brown.