Description
A classic British Steak and Ale Pie featuring tender chunks of beef slow-simmered in rich English ale with vegetables, encased in a flaky, buttery homemade pastry crust. Perfectly comforting and hearty, this pie is ideal served with peas and chips for a traditional pub-style meal.
Ingredients
Scale
For the Pastry:
- 3 cups (375 grams) all-purpose/plain flour
- ½ teaspoon salt
- 2 sticks/1 cup (226 grams) unsalted butter, cubed and cold
- ½ cup (118 ml) cold water
- 1 large egg, beaten (for brushing pastry)
For the Filling:
- 2 tablespoons vegetable oil
- 2 pounds (907 grams) beef chuck roast or shoulder, cut into 1 ½-inch (1 ¾ cm) cubes
- 1 medium onion, chopped
- 2 medium carrots, peeled and cut into bite-size chunks (1 cup/133 grams)
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons tomato paste (or tomato puree)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose/plain flour
- ¾ cup (177 ml) dark English ale
- ½ cup (118 ml) beef stock (low sodium recommended)
- ½ teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg, beaten (for sealing and brushing)
- 1 pound (453 grams) dried beans (to weigh down pie crust)
Instructions
- Make the Pastry: In a food processor, combine flour and salt with cold cubed butter, pulsing until mixture resembles fine breadcrumbs. Slowly drizzle cold water while processing until dough forms a ball. Alternatively, combine flour, salt, and butter by hand using fingertips or a pastry cutter until breadcrumb texture forms; add water gradually and mix with a fork until dough holds together. Shape into a ball, wrap in plastic wrap, and refrigerate.
- Prepare the Filling: Heat vegetable oil in a large, heavy, ovenproof saucepan or braising pan over medium-high heat. Add beef cubes in batches to avoid overcrowding, browning all sides. Remove browned beef and set aside.
- Sauté Vegetables: In the same pan, add chopped onion and carrots; cook until onions soften, about 5 minutes. Stir in garlic, tomato paste, and Worcestershire sauce, cooking for 1 minute. Sprinkle in flour and stir to combine well, cooking for 2 minutes to cook out the flour taste.
- Add Liquids and Herbs: Gradually pour in dark ale, stirring until mixture thickens slightly. Add beef stock, thyme, rosemary, salt, and pepper, then return browned beef to pan. Cover with a lid and simmer gently for 1½ hours until beef is tender. Remove lid and continue to simmer for 15 minutes to thicken the sauce as needed.
- Preheat Oven and Prepare Pie Dish: Preheat oven to 425°F (220°C) with rack in the center. Lightly butter a 9 or 10-inch pie dish.
- Blind Bake Pie Base: Remove half of the chilled dough and roll out on a floured surface to 1/8-inch thickness. Cut a circle slightly larger than the pie dish and place in the dish, letting edges hang over. Cover with parchment paper or foil, fill with dried beans to weigh down. Bake for 12 minutes until edges start to brown. Remove from oven, carefully lift off parchment and beans; if crust puffs, press gently to deflate. Return crust to oven for 5 more minutes to cook through. Remove and set aside.
- Roll Out Top Crust: Roll out remaining dough into a 10-inch circle on a floured surface.
- Assemble Pie: Fill baked pie base with beef and vegetable filling. Brush edges of bottom crust with beaten egg. Lay top crust over filling, fold edges under bottom crust edge, and pinch or press with a fork to seal.
- Apply Egg Wash and Bake: Brush entire top crust with beaten egg and cut slits in the top to allow steam to escape. Bake for 25 minutes or until golden brown and bubbling. Oven times may vary.
- Rest Before Serving: Allow the pie to rest for 10 minutes after removing from the oven to let the sauce thicken for easier slicing.
Notes
- Use dried beans or pie weights repeatedly for blind baking the crust to prevent shrinking or puffing.
- Serve with traditional British sides such as peas and chips for a complete comforting meal.
- Low sodium beef stock is preferred to control saltiness.
- This pie can be frozen before baking: assemble pie, cover tightly with plastic wrap then foil, and freeze. Bake from frozen, increasing baking time as needed until cooked through.
- Be sure not to overcrowd beef pieces when browning to develop good caramelization and flavor.
- Adjust water quantity for pastry dough as needed; dough should be cohesive but not sticky.
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 6 grams
- Sodium: 650 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 19 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 63 milligrams
