Chunky Steak and Ale Pie




Here's my favourite way to make a delicious steak and ale pie.

The ingredients in the list below combine to give it an amazingly thick, rich and tasty gravy.

Step 1: Ingredients

  • 500g steak
  • 1 tbsp olive oil
  • 2 medium onions
  • 3 cloves of garlic
  • 2 beef stock cubes
  • dash of pepper
  • 400g mushrooms
  • 1 tbsp cornflour
  • 250ml ale
  • 500g puff pastry

Serves 5.

Step 2: Onions

Slice up the onions. I like nice big wedges best with each onion cut into 6 or 8 wedges.

Add these to the pan with a splash of olive oil and fry on a medium heat until soft (not brown).

Step 3: Open the Ale

This step is important.

Open the ale. Start drinking it but be sure to leave half for the pie!

Step 4: Dice and Fry the Beef

Cut the beef into cubes or strips the size of your thumb.

Turn up the hob to a medium-high heat and add the beef to the pan. Fry until the beef is brown. Resist the urge to stir it too much.

Step 5: Stock, Garlic and Flour

Add the stock cubes, finely chopped garlic and a tablespoon of cornflour to the pan and stir. These should mix in nicely with the steak juices. Allow to continue cooking while you prepare the mushrooms.

Add a good grind of pepper. You shouldn't need extra salt as the stock cubes have plenty in them.

Step 6: Mushrooms

Wash the mushrooms then chop the large ones into four and the smaller ones in half.

Add to the pan and allow to cook for 5 minutes.

Step 7: In With the Ale

Add the 250ml/half pint of ale. Bring to a brisk simmer.

Next add about 300ml boiling water or enough to come half way to the top of the layer of pie goo. Leave on the hob on a medium heat to allow it to thicken while you prepare the pastry.

Step 8: Prepare the Pastry

For this pie I always use puff pastry. I also use the shop bought stuff as for the hour it takes to make good puff pastry it's not worth the difference in taste.

Roll out your pastry on a floured surface then roll onto a rolling pin and then unroll onto the top of the pie filling. You could get away with using slightly less than the 500g I use as that gives a nice thick crust but it's a convenient amount as that's how much comes in a packet.

If the pan you used to cook your pie mixture isn't oven proof, transfer your mixture to an oven proof dish and then unroll your pastry from your rolling pin over the mixture.

Brush the top with milk or egg to make the pastry turn golden.

Put into an oven preheated to 200 degrees Celcius for 40 minutes or until the pastry is flaky and golden.

Step 9: Dish Up

When the pastry's golden and flaky remove from the oven.

Serve with veg.



    • Pie Contest

      Pie Contest
    • Paper Contest

      Paper Contest
    • Organization Contest

      Organization Contest

    17 Discussions


    7 years ago on Introduction

    I am currently fasting for a medical test tomorrow and your pie is starving me.


    8 years ago on Step 8

     My goodness this looks delicious! I'm making it tonight.


    8 years ago on Introduction

    That looks delish!!
    I suppose different brands of Ale / Beer would change the flavor?


    9 years ago on Introduction

    I'm slightly confused - what are those things beside the pie in the final image? Good job on the British nosh, although personally I would prefer shortcrust pastry...

    11 replies

    Reply 9 years ago on Introduction

    For the Irish version, just exchange "pie" for "pint of Guinness"

    JayefuuLithium Rain

    Reply 9 years ago on Introduction

    Spinach beet is a vegetable that tastes exactly like spinach but is in the same family as sugar beet and beetroot (i think). They're meant to be lots easier to grow as they're resistant to bolting and have a higher resistance to disease than spinach.

    Courgettes == Zuchinni. These ones just happen to be yellow.


    Reply 9 years ago on Introduction

    Vegetables! Golden courgettes are great, everyone asks what the hell they are.


    9 years ago on Introduction

    Yum, and YUM! This can't be simpler, and the result HAS to be tasty as can be. Can you add veggies inside the pie too? If so, I would think fresh broccoli, carrots, squash, potatoes and rutebega, cooked al dente, would be HEAVEN. YMMV of coure. :-)

    1 reply