Steak and Ale Pie

Indulge in the comforting flavors of a classic Steak and Ale Pie, a hearty British dish combining tender chunks of beef chuck, sweet caramelized onions, savory mushrooms, and aromatic garlic, all simmered to perfection in a rich dark ale and beef stock sauce. This deeply flavored filling is nestled beneath a golden, flaky puff pastry crust, creating the perfect balance of hearty and crispy textures. Slow-cooked in a Dutch oven, the beef becomes melt-in-your-mouth tender, while the addition of thyme, bay leaf, and tomato paste enhances the depth of flavor. Ideal for a cozy dinner or a special occasion, this crowd-pleasing dish is best served straight from the oven, paired with creamy mashed potatoes or seasonal greens. With its rustic charm and satisfying ingredients, this Steak and Ale Pie is a true comfort food classic that’s sure to warm both heart and soul.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 800 grams beef chuck
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 large onion
• 2 carrots
• 150 grams mushrooms
• 2 cloves garlic
• 400 milliliters dark ale
• 400 milliliters beef stock
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 500 grams ready-made puff pastry
• 1 egg

Directions

Step 1

Preheat oven to 170°C (350°F).

Step 2

Cut the beef chuck into 1-inch cubes and season lightly with salt and pepper.

Step 3

Coat the beef in flour, shaking off any excess.

Step 4

Heat vegetable oil in a large Dutch oven over medium-high heat.

Step 5

Brown the beef in batches to avoid crowding, setting each batch aside once browned.

Step 6

Reduce heat to medium, add butter to the pot, then finely chop the onion and add it to the pot. Cook until softened.

Step 7

Slice the carrots and mushrooms; mince the garlic. Add them to the pot and cook until the mushrooms are softened.

Step 8

Return the beef to the pot, pour in the ale and beef stock, and stir in the tomato paste, thyme, and bay leaf.

Step 9

Season with salt and pepper, and bring to a simmer.

Step 10

Cover the pot and transfer it to the oven. Cook for about 2 hours, until the beef is tender.

Step 11

Check seasoning and adjust if necessary. Remove the bay leaf.

Step 12

Increase oven temperature to 200°C (400°F).

Step 13

Pour the meat mixture into a deep pie dish, allowing it to cool slightly.

Step 14

Roll out puff pastry to cover the dish, leaving some overhang. Press the edges with a fork to seal.

Step 15

Beat the egg and brush it over the pastry to glaze.

Step 16

Cut a few slits into the pastry to allow steam to escape.

Step 17

Bake in the oven for about 25-30 minutes, until the pastry is golden and crispy.

Step 18

Let the pie rest for a few minutes before serving hot.

Nutrition Facts

Serving size	(2776.6g)

Amount per serving	% Daily Value*
Calories	5675.1

Total Fat 353.0g	0%
Saturated Fat 141.8g	0%
Polyunsaturated Fat 27.5g
Cholesterol 994mg	0%
Sodium 9583.2mg	0%
Total Carbohydrate 363.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 28.9g
Protein 268.7g	0%

Vitamin D 80IU	0%
Calcium 391.1mg	0%
Iron 45.2mg	0%
Potassium 5084.9mg	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: 55.7%

Protein: 18.8%

Carbs: 25.5%