Beef and Ale Pie sometimes called a Steak and Ale Pie is a traditional British pub meal.
This Steak and ale pie recipe is made with tender chunks of beef slow cooked in a rich Beef and Stout gravy.
Because the Beef is slow cooked it is melt in the mouth and the gravy compliments the Steak perfectly. You can use any type of Ale for this recipe.
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History of Beef and Ale Pie
The beef and ale pie has its roots deeply embedded in British culinary tradition, tracing back to the medieval period when hearty, filling dishes were essential for sustaining the working class.
This savory pie emerged as a practical solution for utilizing leftover meats and incorporating local ingredients, particularly the robust ales brewed in various regions of England. The combination of tender beef, often slow-cooked to enhance its flavor, and rich ale creates a dish that not only nourishes but also celebrates the agricultural bounty of the land.
Over the centuries, the recipe has evolved, with variations reflecting regional tastes and available ingredients, yet the core concept remains the same: a comforting, flavorful meal encased in a flaky pastry crust.
Today, the beef and ale pie is a beloved staple in pubs and homes alike, symbolizing the warmth and heartiness of traditional British fare.
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Serves: Four
Medium
Cook in: 2 hr 30
Prep: 15 min
What equipment do you need ?
Cast Iron Pot
Rolling Pin
Pie Dish
Cling Film
Title
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What is a Beef and Ale Pie?
Beef and Ale Pie or sometimes called Steak and Ale Pie. Whatever you call it this pie is a British institution. A classic pub pie made with succulent beef in a rich ale gravy.
In this Beef and Ale Pie recipe we have used a 300 ml can of Stout Beer, but you can experiment with different types of beer. I have made this into a Beef and Guinness Pie by substituting the beer for Guinness, and it gave the pie a whole different flavour.
To make the most out of this recipe I recommend you make your own shortcrust pastry.
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Variations of Beef and Ale Pie
Variations of beef and ale pie can include a range of ingredients and preparation methods that enhance the traditional recipe.
Chefs often experiment with different cuts of beef, such as chuck or brisket, to achieve varying textures and flavours.
Additionally, the choice of ale can significantly impact the dish; darker ales may impart a richer taste, while lighter varieties can add a subtle sweetness.
Some variations incorporate vegetables like carrots and mushrooms, while others may feature herbs and spices to elevate the overall flavour.
Ultimately, these adaptations allow for a diverse array of beef and ale pies, catering to different palates and preferences.
400 g Diced Beef
2 Sliced Onions
330 ml can of stout
300 ml Strong Beef Stock
40 g Butter
40 g Plain Flour
60 ml of Tomato Puree
1/4 teaspoon Pepper
2 Bay Leaves
Pastry Ingredients
200 g Plain Flour
85 g Butter
50 ml Water
1/4 teaspoon of Salt
I am using a Cast iron cooking pot to fry off the onions in butter until they are soft.
When the Onions are soft, add the beef and cook for 5 minutes until brown.
Season with Black Pepper.
Coat the beef with the Flour and mix it up with a wooden spoon. We are using plain flour.
Make up 300 ml of stock using the 3 beef stock cubes, then add the Ale or Stout and mix it up
Add the beef stock.
Add the Tomato Puree and 2 Bay Leaves then cover and cook in the oven at 150c for 1 hour.
While the beef is cooking prep any vegetables you want to add to this pot such as Carrots , Peas, Mushrooms.
After 1 hour remove the pot from the oven and add the extra veg and mushrooms.
Return to the oven for a further 1 hour.
If the sauce is to thin you can thicken it up a little with a Corn flour slurry mix, 1 tablespoon of Corn Flour mixed with 2 tablespoons of water.
How To Make The Pastry
Combine the Flour and salt in a mixing bowl and mix it together with your hands.
Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
Add the water and mix with a fork until it starts to come together.
Turn out onto a lightly floured surface and form into a ball of pastry.
Wrap the pastry in cling film and refrigerate for 20 minutes to let it rest before rolling.
Putting The Pie Together
Cut the pastry in half, then roll out both halves for the top and bottom of the pie.
Line the bottom of a pie dish with the pastry , then add the filling almost to the top of the dish.
Top with a pastry lid and seal the edges by pressing your thumb around the edge of the pie. Then Egg or Milk wash the pie.
Bake the pie in a preheated oven at 200c for 30 minutes until golden brown.
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Chefs Tips
Can I Make This In Advance?
Yes, you can make the filling and the pastry ahead of time. Make it the day before and keep it refrigerated.
What Sort of Pastry Should I Use?
I would use shortcrust pastry for this recipe because it is easy to make and it gives the pie a deeper homemade crisp crust.
How Long Does A Beef and Ale Pie Keep?
If you keep it covered and refrigerated the pie should keep upto 3 days.
Can I Freeze A Beef and Ale Pie?
Yes you can. Once it has cooled down put it in a freezer container or wrap it in clingfilm, it will keep for upto 4 months. Be sure to fully defrost it before cooking.
What can I serve with a Beef and Ale pie?
I would serve this pie with Chunky Chips, vegetables and Gravy.
Cuisine:British
