Steak and Ale Pie
A weeknight-friendly beef built around beef stewing steak (chuck or shin), carrot and brown ale — roughly 75 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Fish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the beef dry and cut into 3 cm chunks, then season generously with salt and pepper and toss in the plain flour until lightly coated.
- Heat the oil in a large heavy casserole over medium-high heat and brown the beef in batches until well coloured on all sides, removing each batch to a plate so the pan does not steam.
- Lower the heat, add the chopped onion and diced carrot, and cook for 6 to 8 minutes until softened, then return the beef along with any resting juices.
- Pour in the ale and stock, stir in the Worcestershire sauce, mustard, thyme and bay leaf, and bring to a gentle simmer, scraping up the browned bits from the base.
- Cover and cook on a low simmer for about 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened; discard the bay leaf and thyme stalks and leave the filling to cool.
- Spoon the cooled filling into a pie dish, lay the puff pastry over the top, trim the edges and crimp to seal, then cut a small steam vent in the centre and brush all over with beaten egg.
- Bake in an oven preheated to 200 C for 30 to 35 minutes until the pastry is puffed and deep golden, then rest for 5 minutes before serving.
You'll use: Oven · Pan · Saucepan · Steamer
Tips & common questions
How long does Steak and Ale Pie take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steak and Ale Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: British steak & ale pie - Brewhouse & Kitchen, Worthing 2026-06-08.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.