Steak and Ale Pie

Method

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1. Toss the beef in the seasoned flour. Heat the dripping in a heavy casserole and brown the meat hard in three batches, setting each aside. Crowding the pan here costs you the whole flavour of the pie.

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2. Cook the onions and carrots in the same pot for 8 minutes, scraping up the browned bits.

   Mark done Start 8 min timer

3. Add the mushrooms and cook 5 minutes until they have given up their water and started to colour.

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4. Stir in the garlic, then the tomato purée, and cook 2 minutes.

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5. Pour in the ale and let it bubble for 4 minutes, scraping the base clean.

   Mark done Start 4 min timer

6. Return the beef with the stock, Worcestershire, bay, thyme, salt and pepper. Bring to a bare simmer.

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7. Cover and cook at 150C fan for 2 1/2 hours, until the beef gives way completely.

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8. Uncover and simmer on the hob 15 minutes until the gravy coats a spoon thickly. Cool completely, ideally overnight in the fridge.

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9. Spoon the cold filling into a 24 cm pie dish. Roll the pastry to a 5 mm lid, wet the rim, lay it on and press the edges down firmly. Trim and crimp.

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10. Cut two steam vents, brush with egg, and bake at 200C fan for 30 to 35 minutes until deep golden and risen.

    Mark done Start 30 min timer

Chef’s Tips

• Cold filling, always. Warm filling steams the pastry off the top.
• Shin, not stewing steak. It is cheaper and it makes a better gravy.
• Brown the beef in batches with real space around it. This is the step people rush.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mashed potato and buttered peas
• A pint of the same ale
• Pickled red cabbage

Storage & Reheating

The filling keeps 3 days refrigerated and freezes 3 months. Bake the pie the day you serve it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.