Steak & Ale Pie

Posted by Sue Tranter on



  • 2 tbsp vegetable oil
  • 800g Diced Braising Steak
  • 2 large onions, chopped
  • 4 rashers smoked streaky bacon, roughly chopped
  • 4 tbsp plain flour, plus extra for dusting
  • 300ml Ale
  • 400ml beef stock
  • 2 tsp light brown muscovado sugar
  • Bunch thyme or rosemary
  • 2 carrots, cut into chunks
  • 200g button mushrooms
  • 500g shortcrust pastry
  • Milk for brushing


  1. Heat half the oil in a large saucepan and cook the diced steak for about 5 minutes until browned. Remove with a slotted spoon and set aside. Add the remaining oil to the pan and cook the onions and bacon for about 5 minutes until softened.
  2. Add the flour and cook for 1 minute then stir in the ale, scraping up any bits stuck to the bottom of the pan. Stir in the stock, sugar, herbs, carrots and browned meat and any juices, then cover with a tight-fitting lid and simmer very gently for 2 hours until the beef is tender.
  3. Preheat your oven to 220ºC, gas mark 7. Stir the mushrooms into the filling then transfer to a 25cm pie dish with a pie funnel in the centre. Dampen the rim of the pie dish with a little water. Roll the pastry out on a lightly floured surface and place over the filling. Trim the edges, pressing down well, and make a hole in the centre of the pie to fit over the pie funnel, then brush all over with milk. Place on a baking tray and cook for 30 minutes until the pastry is dark golden. Serve with mash and steamed greens

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