Perfect Steak and Ale Pie

Steak and ale pies are such a British institution. The best are usually served in local pubs with a pint of beer. Accompaniments of buttery mash potato and green beans are absolutely essential. I also like to make additional gravy to pour over the whole dish.



For the pastry top you can either make traditional shortcrust pastry or puff/flaky but I’d highly recommend buying puff pastry as it’s so much effort to make especially just for a pie. My recipe for standard shortcrust pastry is on my Apple Pie blog.


500g stew steak

1 tbsp plain flour

1/2 pint good strong ale

1 tsp Worcestershire sauce

Pinch of salt and pepper

500ml beef stock

Shortcrust Pastry

1 beaten egg to glaze



  1. Coat the steak pieces in the flour and fry them on a high heat in a little oil just to brown the surface but not cook the pieces through. This caramelizes the outside and makes such a difference. I like to cook them so high they char a little but remain uncooked inside
  2. Add the beef stock; seasoning, ale and Worcestershire sauce to the pan
  3. Simmer for 10-15 minutes to cook the alcohol away and allow the sauce to thicken
  4. Pour the mix into a pie dish and top with the rolled pastry
  5. Make some holes to allow the steam to escape and glaze with the beaten egg

Serve with mash; beans and a pint of beer.

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