top of page

Steak and Ale Pie


Steak and ale pie is a British classic. You see it on nearly all pub menus. Making your own pie is not as difficult as you might think. I always double up on the filling and enjoy a good beef stew with some roasted root vegetables and buttery mashed potatoes, then make a steak pie with the leftovers for another meal. This recipe requires perfect pastry and a rice, beefy filling.




1kg shin of beef
1 tbsp of plain flour, for dusting the beef 1 tbsp of oil
400g onions
150g chopped celery
2 anchovy fillets salted
20g chopped garlic
5g fresh rosemary
2g fresh thyme
40g beef stock
.5 litre water

400ml Real ale or beef 
10g dried mushrooms
10g salt
2g cracked pepper
20g tomato puree
50g of marrow bone


300g plain flour
200g self raising flour 200g lard
50g butter
3g salt
200ml cold water


Here’s how:


Place the flour and a little salt and pepper into a bowl.
Add the diced beef into the flour and stir together, ensuring the beef is fully covered.
Heat a large pan, add a splash of oil into the pan followed by the beef.
Cook the beef on all sides until it is brown. Don’t be afraid to continue cooking the beef until it is dark brown, as this will add more flavour.
Remove the beef from the pan and place to one side.
Add in the chopped onions, garlic, herbs and celery with a splash of oil and a sprinkle of salt. Cook for 10-15 minutes.
Place the beef back into the pan with the tomato puree, stock and water.
Add in the marrow bone and dried mushrooms.
Cook the pie filling for 2-3 hours until the beef is super tender.
Season the stew with a little salt and pepper as required

For the pastry:

Pour both flours into a mixing bowl and blend together with your hands.
Add the butter and lard to the flours and using your finger tips only, rub into the flour until you achieve a crumble type texture.
Add the salt and pour in the water. Then using a metal spoon, stir together until it forms a ball of pastry.
Transfer to a lightly floured work surface and knead together for 2-3 minutes. Then place in the fridge to rest for 20 minutes.

Remove the pastry from the fridge and cut one third of the pastry off for the top of the pie and use the remaining for the base of the pie.

For the base, roll out the pastry approximately half a centimetre thick and lay into a 23cm pie tin, making sure to carefully tuck into all the edges.
Place the beef stew into the pastry case. Brush the top edges with beaten egg before rolling out the remaining pastry and placing on the top of the pie.

Squeeze the edges with your fingers to seal in the filling and trim off the excess pastry.
Brush with the top with the remaining beaten egg and prick a small hole in the centre of the pie to release the steam during baking.

Bake in a preheated oven at 170c for 30-40 minutes or until the pastry is golden and crisp.


Try a bottle of Merlot or Malbec with this recipe

Steak & Ale Pie

    bottom of page