The Main Course: Steak & Ale Pie

Next in our Traditional British Feast (following on from our Stilton Stuffed Mushrooms starter) is…

Steak & Ale Pie

Steak & Ale Pie (for four people)

Ingredients: For the beef

  • 2 tbs vegetable oil
  • 1 kg braising steak
  • 300 ml of dark ale
  • 2 large onions, roughly chopped
  • 4 large carrots, chopped into large chunks
  • 2 tsp caster (fine) sugar
  • 4 tbs plain four
  • 2 beef stock cubes mixed with 400 ml boiling water
  • Small bunch thyme, bay leaf and parsley tied together
  • 200 g smoked bacon chopped
  • 200 g chestnut mushrooms

Ingredients: For the pastry

  • 650 g plain flour, plus extra for dusting
  • 250 g cold butter or lard (or half of each)
  • 1 egg yolk, beaten to glaze


  1. Heat half the oil in a large casserole dish, brown the meat really well in batches
  2. Add the onions and carrots to the pan and cook on low heat for 5 min until coloured
  3. Scatter over the sugar and flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan. Pour over the ale, stock and season
  4. Tuck in the herbs and bring everything to a simmer. Cover with lid and place in an oven for two hours, until the meat is really tender
  5. Heat more oil in the pan and sizzle the bacon until crisp, add the mushrooms and cook for 4 min until golden
  6. To make the pastry, crumble the butter or lard into the flour with salt until completely combined. Make a soft dough and leave to rest in fridge for at least 1 h
  7. Heat oven to 220° fan. Grease a pie dish and dust with flour. Cut a third of the pastry, roll out and line the dish with an overhang. Add the beef to the dish. Roll out the remaining pastry and cover the meat, brush with egg to glaze
  8. Bake for 40 min until golden. Serve with gravy, green veg and mash potatoes

Wine Recommendation:

Red wine – maybe a Shiraz?

Coming next…

The Pudding: Spiced pear upside-down pudding…

Missed the starter? Find it here

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