Steak And Ale Pie

iamwinfred

This is the kind of British pub classic that turns tough, cheap cuts of beef into something meltingly tender, all wrapped up in a golden, flaky crust. Made with humble, budget-friendly beef chuck that simmers low and slow in a dark ale gravy until it practically falls apart, this pie is pure comfort food. It looks impressive enough for guests but is honestly one of the most forgiving recipes, with a buttery puff pastry top that shatters with every bite.

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Prep Time 25

Cook Time 2 30

Total Time 2 55

Course Main Course

Cuisine British

Servings servings

Calories 520 kcal

Equipment

Enameled Dutch Oven
9-inch deep dish pie plate
Sharp chef's knife
Cutting board
Wooden spoon
Pastry brush
Measuring cups and spoons

Ingredients

2 pounds beef chuck cut into 1 inch cubes, about 907g
3 tablespoons all-purpose flour divided
2 tablespoons olive oil
4 slices bacon chopped
2 medium onions diced
3 carrots peeled and sliced
2 celery stalks sliced
3 garlic cloves minced
8 ounces cremini mushrooms sliced, about 226g
12 ounces dark ale or stout about 355ml, such as Guinness
2 cups beef stock about 480ml
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
1 bay leaf
salt and black pepper to taste
1 sheet puff pastry thawed
1 large egg beaten, for egg wash

Instructions

Pat the beef cubes dry, season generously with salt and pepper, then toss with 2 tablespoons of flour to coat. Heat oil in a large Dutch oven over medium-high until shimmering. Sear the beef in 2-3 batches for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside.
In the same pot, cook the chopped bacon over medium heat for about 4 minutes until crisp. Add the onions, carrots, and celery and cook for 6-8 minutes until softened. Stir in the garlic and mushrooms and cook for another 3 minutes until they release their liquid.
Sprinkle the remaining 1 tablespoon of flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly. Pour in the ale, scraping up any browned bits. Stir in the beef stock, tomato paste, thyme, and bay leaf. Return the seared beef and accumulated juices to the pot.
Bring the mixture to a gentle simmer. Cover the pot and transfer to a preheated 325°F (165°C) oven. Braise for 2 hours, checking once halfway. The beef is ready when it is fork-tender and the gravy has thickened. Remove the bay leaf and adjust seasoning as needed.
Let the beef filling cool for about 20 minutes. Pour the cooled filling into your pie dish. On a floured surface, roll out the puff pastry until it is about 1 inch larger than the top of the dish. Drape the pastry over the filling, pressing the edges firmly against the rim to seal. Trim excess and crimp the edges. Cut two or three small slits in the center for steam to escape.
Preheat the oven to 400°F (200°C). Brush the top of the pastry with the beaten egg wash. Bake for 25-30 minutes, until the pastry is puffed and deeply golden brown. Let the pie rest for 10 minutes before slicing so the filling can set.

Notes

Do not skip searing the beef in batches, since crowding the pan steams the meat instead of browning it and sacrifices flavor.
Choose a dark, malty ale or stout like Guinness for the deepest flavor rather than a light lager.
Let the filling cool before topping it with pastry so the crust does not turn soggy.
Place a baking sheet under your pie dish to catch any bubbling gravy and prevent oven spills.
Check the beef for tenderness before assembling; it should shred easily with a fork.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15-20 minutes until warmed through. Avoid microwaving to keep the pastry crisp.
You can freeze the baked pie, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before reheating.
For an alcohol-free version, replace the ale with additional beef stock plus a splash of balsamic vinegar.
Swap the beef chuck for beef shin or short rib for an even richer, more unctuous filling.
To make ahead, the filling actually tastes better after resting overnight in the refrigerator. Simply reheat gently before assembling and baking.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 30gProtein: 32gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 640mgPotassium: 890mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 20mg

Keyword beef and stout pie, beef pot pie, pub style pie, steak and ale pie