Steak and ale pie with mash is the British pub classic when you want tender braising steak in a rich ale gravy under a golden pastry lid. Slow-cook Braising Steaks 5x 100g (or diced beef) in ale until soft, then bake under puff pastry. Shop Braising Steak and Diced Beef for butcher pie beef.
Ingredients
- 500–600g braising steak, cut into chunks (or 400–800g diced beef)
- 1 onion, 1 carrot — chopped; 1 tbsp oil; 1 tbsp flour
- 300ml ale; 200ml beef stock; 1 tbsp tomato puree; 1 tsp Worcester sauce; thyme; salt and pepper
- 1 sheet ready-rolled puff pastry; 1 egg, beaten; mash and peas to serve
Method
- Toss steak in flour, salt and pepper. Brown in oil in batches; lift out. Soften onion and carrot; stir in puree.
- Return steak; pour in ale and stock with Worcester and thyme. Simmer covered 1½–2 hours until tender and gravy is thick (or slow-cooker low 6–7 hours). Cool slightly.
- Heat oven to 200°C fan. Tip filling into a pie dish. Cover with pastry; crimp edges; brush with egg; cut a steam hole.
- Bake 25–30 minutes until pastry is puffed and golden.
- Serve steak and ale pie with mash — proper British pub pie night.
Prefer ready-diced cubes? Extra Lean Diced Beef 400g skips the chopping. Browse Stewing Beef for more stew and pie cuts.