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Steak and Ale Pie

Author: Alison


  • 900 g stewing steak
  • 25 g flour
  • 100 g butter
  • 2 onions
  • 2 cloves of garlic
  • 150 g button mushrooms
  • Fresh thyme
  • 400 ml ale
  • 500 ml beef stock
  • 2 tbsp Worcester Sauce
  • Salt and pepper to season
  • 300 g puff pastry
  • 1 egg


  • Add the flour to the bowl.
  • Dice the steak and add to the flour, making sure each piece is coated.
  • Peel and chop the onions, garlic, carrots and mushrooms.
  • In a pan melt half the butter and add the meat to the pan,
  • Cook until lightly browned.
  • Add the vegetables, thyme, ale, stock and Worcester sauce to the pan.
  • Bring to the boil then cover and simmer gently for an hour until the meat is soft and the sauce has thickened.
  • Pour the mixture into a pie dish.
  • Preheat the oven to 220°C/428°F/Gas Mark 7.
  • Beat the egg and use it to coat the edges of the pie dish so the pastry will stick.
  • Roll out the pastry and cover the top of the pie.
  • Use the rest of the egg to glaze the top of the pastry.
  • Bake for 20-30 minutes until the pastry is golden.