Beef and Ale Pie (Classic British Comfort Food Recipe)
- Jan 13
- 2 min read
Ingredients (Serves 4–6)
For the Filling:
600 g beef stewing steak, cut into cubes
2 tbsp all-purpose flour
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, diced
2 garlic cloves, minced
300 ml dark ale (e.g., bitter or stout)
200 ml beef stock
2 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt and freshly ground black pepper, to taste
For the Pastry:
375 g all-purpose flour
200 g cold butter, diced
1 tsp salt
6–8 tbsp cold water
1 egg, beaten (for glazing)
Preparation
Prepare the beef:
Toss beef cubes in flour, shaking off excess.
Heat oil in a large pan over medium-high heat and brown the beef on all sides. Remove and set aside.
Cook the vegetables:
In the same pan, sauté onions, carrots, and garlic until softened.
Make the filling:
Return beef to the pan.
Add ale, beef stock, Worcestershire sauce, thyme, salt, and pepper.
Bring to a simmer, cover, and cook for 1.5–2 hours until beef is tender and sauce is thickened. Cool slightly.
Prepare the pastry:
Rub butter into flour and salt until mixture resembles breadcrumbs.
Gradually add cold water to form a smooth dough. Chill for 20 minutes.
Assemble the pie:
Roll out pastry and line a pie dish with half the dough.
Pour in beef filling.
Cover with remaining pastry and seal edges.
Brush top with beaten egg.
Bake:
Bake at 200°C (390°F) for 25–30 minutes until golden and crisp.
Serve:
Serve hot with mashed potatoes, roasted vegetables, or steamed greens.
Serving Suggestions
Pair with ale or red wine for a traditional British meal.
Great for Sunday lunch or a hearty dinner.
Cooking Tips
Slow-cooking the beef ensures tender, flavorful meat.
Keep pastry cold for a flaky crust.
Rest pie for 5–10 minutes before serving to set the filling.Slow-cooked beef in a rich ale gravy, baked in a pastry crust.
