British Steak & Ale Pie (Pub-Style Recipe)

Calories: 919.4|Fat: 56.6|Carbohydrates: 53.7|Protein: 44.7 | 2 50

recipe ingredients tips

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Craving a proper British pub-style steak and ale pie? This recipe delivers fall-apart tender beef simmered in dark ale, wrapped in a golden, buttery crust. It’s the ultimate comfort food—just like your local gastropub makes, but easier!

Homemade British steak and ale pie with golden crust and peas.

Steak and Ale Pie has warmed British hearts since the 18th century, when pubs began baking hearty meat pies to pair with local brews. Legend says Yorkshire miners would carry these pies underground—the ale-infused filling stayed moist for hours! Our pub-style recipe stays true to tradition: tender beef slow-cooked in dark ale, wrapped in buttery pastry. Serve with mushy peas and a pint of the same ale you cooked with for an authentic taste of Britain.

Why You’ll Like It

This is why you should love this pie:

It’s a true British classic, bringing the comforting flavours of home-cooked pub food.
Features tender, melt-in-your-mouth steak, cooked to perfection with vegetables and ale.
Wrapped in a flaky, buttery crust, offering a satisfying texture and taste.
Hearty and filling.
Pairs wonderfully with authentic British chips and peas!

Tips for The Perfect Pie

For a richer flavour, double the Worcestershire sauce and the herbs (thyme and rosemary) for a stronger taste.
For the ale, a rich and flavorful choice like Dragon’s Milk by New Holland Brewing Co will complement the beef beautifully, adding depth to the filling.
Add a cheeky grating of Cheddar before topping it with the pastry.
If you’re a mustard fan, try adding a touch of mustard along with the grated cheese before topping the pie with pastry. As the pie bakes, the mustard and cheese melt under the crumbly pastry, creating a bold and irresistible flavour twist.

What You Need

Ingredients for the Pastry

Flour – 300 g plain flour, plus extra for dusting
Substitution: Use all-purpose flour or whole wheat flour for a nuttier flavor.
Suet – 100 g shredded suet
Substitution: Replace with vegetable shortening or grated chilled butter for a vegetarian option.
Butter – 100 g unsalted butter (cold)
Substitution: Use salted butter (reduce additional salt) or margarine.
Water – 125 ml ice-cold water
Substitution: Chilled milk for a richer dough.

Ingredients for the Filling

Oil – 2 tablespoons vegetable oil. Use olive oil or sunflower oil.
Beef – 1 kg beef skirt, chuck roast, or shoulder, cut into 1 ½-inch/1 ¾ cm cubes. Use brisket, stewing beef, or lamb for a twist.
Mushrooms – 300 g button or chestnut mushrooms, cleaned and sliced. Replace with portobello mushrooms or omit for a simpler filling.
Onion – 1 medium onion, chopped (approximately 2 cups). Alternatively, you can use shallots or leeks for a milder flavour.
Carrots – 2 medium carrots, peeled and roughly chopped into bite-size chunks (approximately 1 cup / 133 g)
Substitution: Swap with parsnips or sweet potatoes for a different taste.
Tomato Purée – 2 tablespoons tomato purée
Substitution: Use ketchup or tomato paste.
Worcestershire Sauce – 2 tablespoons Worcestershire sauce
Substitution: Use soy sauce for a vegetarian alternative or HP sauce for a deeper flavour.
Flour – 3 heaped tablespoons plain flour. Subs with cornstarch or potato starch as a thickener.
Ale – 300 ml dark English ale (e.g., Dragon’s Milk by New Holland Brewing Co). Use stout, or non-alcoholic beer.
Thyme – ½ teaspoon fresh thyme, finely chopped
Substitution: Use dried thyme (reduce to ¼ teaspoon) or oregano.
Rosemary – ½ teaspoon fresh rosemary, finely chopped
Substitution: Use dried rosemary (reduce to ¼ teaspoon) or sage.
Salt – 1 teaspoon salt. Adjust to taste or use garlic salt for a flavour boost.
Black Pepper – ¼ teaspoon ground black pepper. Use white pepper or chilli flakes for a hint of heat.
Egg – 1 large egg, beaten. Use milk or cream as an egg-wash alternative.

Saving the Pie For Later

Refrigerate: Once cooled, store leftover pie in an airtight container or tightly cover the pie dish with cling film or foil. It will stay fresh in the refrigerator for up to 3 days.
Freeze: For longer storage, wrap individual slices or the entire pie in aluminium foil and place in a freezer-safe container or bag. Freeze for up to 3 months.
Reheating from frozen: Let the pie thaw in the refrigerator overnight, then reheat in a preheated oven at 180°C/350°F for about 20–25 minutes or until heated through.

Serving the Best Steak Pie

Here’s how I like it:

For a Scottish meal, pair it with Cullen Skink Soup as a starter!
Serve with British chips or mushy peas!
Add a dollop of mustard or a splash of HP sauce, ketchup or gravy if you like sauce with every bite.
Save leftover filling and turn it into shepherd’s pie by topping it with mashed potatoes and baking until golden.

Health Info

Calories: 919.4
Sugar: 6.3
Sodium: 862.4
Fat: 56.6
Carbohydrates: 53.7
Fiber: 4.3
Protein: 44.7

Steak And Ale Pie Recipe

Print Pin Recipe

Prep Time 30

Cook Time 2 20

Total Time 2 50

Servings 6 people

Calories 919.4kcal

Description

Ingredients

For the pastry:

300 g plain flour plus extra for dusting
100 g shredded suet
100 g unsalted butter cold
125 ml ice-cold water

For the filling:

2 tbsp vegetable oil
1 kg beef skirt chuck roast, or shoulder, cut into 1 ½-inch/1 ¾ cm cubes
300 g button or chestnut mushrooms cleaned and sliced
1 medium onion chopped (approximately 2 cups)
2 medium carrots peeled and roughly chopped into bite-size chunks (approximately 1 cup / 133g)
2 tbsp tomato puree
2 tbsp Worcestershire sauce
3 tbsp plain flour heaped
300 ml dark English ale e.g. Dragon’s Milk by New Holland Brewing Co
500 ml beef stock low sodium if possible
½ tsp fresh thyme finely chopped
½ tsp fresh rosemary finely chopped
1 tsp salt
¼ tsp ground black pepper
1 large egg beaten

Instructions

Prepare the pastry:

In a bowl, combine the flour and a good pinch of salt. Add the shredded suet and cold cubed butter. Use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs. Gradually stir in 125ml of ice-cold water, using your hands to gently bring the dough together into a ball. Wrap the dough in cling film and chill in the fridge while preparing the filling.

Cook the filling:

In a large casserole pan, heat the vegetable oil over medium heat. Add the chopped onions and cook for about 20 minutes, stirring occasionally, until softened and golden. Add the chopped rosemary and thyme, and cook for another 2 minutes.
Add the beef to the pan, followed by the mushrooms, tomato puree, Worcestershire sauce, and a pinch of salt and black pepper. Stir everything together.
Sprinkle the flour over the mixture and stir to coat. Pour in the ale, followed by the beef stock. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour and 20 minutes, or until the meat is tender and the sauce has thickened.

Assemble the pie:

Preheat the oven to 180°C/350°F/gas mark 4.
Ladle the stew mixture into pie dishes—either several smaller individual pies or 2 larger ones (approximately 23-25cm in diameter).
Roll out the pastry on a floured surface until it’s slightly larger than the pie dishes. Lay the pastry over the filling and trim any excess. Brush the top with the beaten egg and make a couple of slits in the center to allow steam to escape.
Bake for 45-50 minutes, or until the pastry is golden brown and crisp.

Recipe Notes & Tips

For richer flavor: Double the Worcestershire sauce and herbs (thyme and rosemary) for a more robust taste.
Ale selection: Use a rich, flavorful ale like Dragon’s Milk by New Holland Brewing Co to add depth to the filling.
Beef choice: Beef skirt delivers an exceptionally tender filling perfect for this hearty pie.
Flavor boost: Add a grating of Cheddar cheese under the pastry – it melts into the filling for a phenomenal flavor experience.