Dairy-Free Steak and Ale Pie

Sink your teeth into this hearty Dairy-Free Steak and Ale Pie, a comforting classic revamped for those seeking a lactose-free twist. Tender chunks of beef are slow-simmered in a rich, aromatic sauce made with ale, beef stock, and a medley of fresh herbs, creating a filling that’s bursting with deep, savory flavors. Encased in a flaky, golden dairy-free puff pastry, this indulgent dish offers all the satisfaction of a traditional steak and ale pie without the dairy. Ideal for family dinners or cozy gatherings, this recipe combines rustic charm with modern dietary considerations. Serve it piping hot and watch it disappear in no time—comfort food has never been so inclusive!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Beef stewing meat, cubed
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, diced
• 2 medium Carrots, diced
• 3 units Garlic cloves, minced
• 2 tablespoons All-purpose flour
• 1 cup Ale or stout (ensure it’s dairy-free)
• 1 cup Beef stock
• 1 tablespoon Tomato paste
• 2 sprigs Fresh thyme
• 2 units Bay leaves
• 1 package Frozen dairy-free puff pastry sheets, thawed
• 2 tablespoons Unsweetened plant-based milk (e.g., soy, almond, or oat)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the beef cubes with salt and pepper. Add them in batches to the pot, browning the meat on all sides (about 5 minutes per batch). Remove the beef and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion and carrots until softened, about 5-7 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Slowly pour in the ale, scraping the bottom of the pot to deglaze and loosen any browned bits. Stir to combine.

Step 7

Add the beef stock, tomato paste, fresh thyme, bay leaves, and the browned beef back into the pot. Bring the mixture to a simmer.

Step 8

Cover the pot and cook on low heat for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning to taste and remove thyme sprigs and bay leaves.

Step 9

Preheat your oven to 400°F (200°C). Transfer the beef and ale filling to a baking dish and let it cool slightly.

Step 10

Roll out the thawed dairy-free puff pastry sheet to fit over the top of your baking dish. Lay the pastry over the filling, trimming off any excess. Press the edges to seal and create a decorative pattern if desired.

Step 11

Brush the pastry with the plant-based milk for a golden finish.

Step 12

Use a knife to make a few small steam vents in the crust.

Step 13

Place the pie in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 14

Let the pie cool for 5-10 minutes before serving. Enjoy your dairy-free steak and ale pie!

Nutrition Facts

Serving size	(2015.9g)

Amount per serving	% Daily Value*
Calories	4015.0

Total Fat 275.7g	0%
Saturated Fat 109.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 510.3mg	0%
Sodium 5309.8mg	0%
Total Carbohydrate 252.3g	0%
Dietary Fiber 13.0g	0%
Total Sugars 23.1g
Protein 163.8g	0%

Vitamin D 12.5IU	0%
Calcium 296.2mg	0%
Iron 30.4mg	0%
Potassium 3172.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 15.8%

Carbs: 24.3%