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How to make the best steak & ale pie

Good meat, good beer and good pastry – it’s clear why this steak and ale pie is a winner. A fantastic winter warmer. Start the day before to help the flavours develop in the meat.

4
STEPS
INGREDIENTS
Gather ingredients

Gather ingredients

Place meat in a bag with the flour, salt and pepper, and shake until it's covered

Place meat in a bag with the flour, salt and pepper, and shake until it's covered

Chop the garlic and onions

Chop the garlic and onions

Add a little oil to a hot pan and brown the meat

Add a little oil to a hot pan and brown the meat

Remove the meat from the pan

Remove the meat from the pan

add the onion, carrot and celery to the pan and cook over a medium heat until softened

add the onion, carrot and celery to the pan and cook over a medium heat until softened

Add the meat and thyme to the pan

Add the meat and thyme to the pan

Add the ale, stock, bay leaves and pur\u00e9e to the pan and heat through

Add the ale, stock, bay leaves and purée to the pan and heat through

Saut\u00e9 the mushrooms in a little butter until browned

Sauté the mushrooms in a little butter until browned

Add the mushrooms to the meat mixture and cook until thickened slightly. Then place the mixture into a pie dish

Add the mushrooms to the meat mixture and cook until thickened slightly. Then place the mixture into a pie dish

I placed a little birdy in the middle to let the steam escape

I placed a little birdy in the middle to let the steam escape

Roll out the pastry and cut out round that will cover the pie dish

Roll out the pastry and cut out round that will cover the pie dish

Place the pastry over the pie dish and decorate

Place the pastry over the pie dish and decorate

Brush the pie with beaten egg and cook in a pre heated oven 190\u00b0 for 45 minutes or until golden

Brush the pie with beaten egg and cook in a pre heated oven 190° for 45 minutes or until golden

Yum!

Serve and enjoy

Serve and enjoy

  • 1.0kg Braising steak cut into cubes
  • 3.0Tbsp Plain flour
  • Salt and freshly ground black pepper
  • 3.0Tbsp Olive oil
  • 300.0ml Brown ale
  • 2.0 Garlic cloves
  • 2.0 Onions
  • 1.0 Bay leaf
  • 250.0g Carrots
  • 2.0 Sticks of celery
  • 1.0 Handful fresh thyme sprigs
  • 300.0ml Good quality beef stock
  • 1.0Tbsp Tomato purée
  • 1.0Tbsp Balsamic vinegar
  • 500.0g Chestnut or white mushrooms
  • Knob of butter