It’s classic English pub food and exactly the kind of hearty, comforting dish that makes pub cooking so appealing. The beef slowly cooks with ale, beef stock, vegetables and herbs until tender, creating a thick, savory pie filling underneath the flaky puff pastry.
You can find more traditional dishes like this in my British Pub Food Guide.
From My Time in England:
- This Steak and Ale Pie recipe has been on Foodie & Wine since 2016. Now, while based in Bath for an extended stay, I’m revisiting it with firsthand experience of English pub food and more than a decade of developing and testing beef recipes for Foodie & Wine.
For more of the dishes, ingredients and regional specialties I’m exploring while based here, see my Guide to English Food.
What Beef Is Best for This Pie?
A good steak and ale pie comes down to tender beef and a properly reduced gravy, so this isn’t a recipe where I’d spend money on an expensive steak.
Chuck roast is my first choice. It’s well suited to braising because the connective tissue gradually breaks down during the longer cooking time, leaving you with tender chunks of beef that still hold their shape in the pie filling. If you’re new to cooking this cut, my guide to cooking chuck roast covers why low-and-slow methods work so well.
Rump roast is another good option. For more choices, see my guide to the best cuts of beef for slow cooking.
I wouldn’t use filet mignon, ribeye or New York strip specifically for this recipe. Those cuts are better suited to quicker cooking methods where their tenderness can actually be appreciated.
Can I Use Leftover Roast Beef?
Absolutely. This is also a great way to use leftover beef from a Sunday roast, roast beef or prime rib.
Since the beef is already cooked, skip the long braise. Prepare the vegetables and ale gravy first, let it simmer until it has thickened, then add the cooked beef toward the end just long enough to heat through. This keeps the leftover beef from becoming dry or overcooked.
For a deeper look at choosing beef by cut and cooking method, see my Ultimate Guide to Beef Cuts.
What Ale Should I Use?
The ale is an important part of the gravy, so choose something with enough flavor to stand up to the beef without becoming unpleasantly bitter as it cooks down.
Guinness is my usual choice, and it’s a particularly good option if you want to make a steak and Guinness pie. It produces a dark, savory gravy without overwhelming the rest of the filling.
You can also use:
- Brown ale
- English ale
- Porter
- Another dark stout
I’d avoid aggressively hopped beers such as many IPAs. As the liquid reduces, the bitterness can become more concentrated.
Does the Alcohol Cook Out?
Cooking reduces the alcohol, but some can remain even after extended cooking. If you need to avoid alcohol completely, replace the ale with an equal amount of beef stock. A little extra Worcestershire sauce can help add some of the savory depth normally provided by the ale.
How to Make Steak and Ale Pie
Steak and ale pie starts by browning the beef in a Dutch oven to develop flavor, followed by the onions, carrots and garlic. The pan is deglazed with ale before the beef stock, Worcestershire sauce, mushrooms and herbs are added.
The mixture then cooks slowly until the beef is tender and the liquid has developed into a rich gravy. The key to a good beef and ale pie is getting that gravy consistency right before adding the pastry.
Think of it almost like a beef and ale stew, but before the puff pastry goes on, the gravy should be reduced until it coats the beef and vegetables rather than pooling loosely around them.
The finished pie filling is transferred to a pie dish and covered with cold puff pastry. A light egg wash helps the pastry turn golden brown, while a few small vents allow steam to escape.
The pie is ready when the puff pastry has risen and turned deeply golden.
Tips for the Best Results
Brown the beef in batches. Crowding the Dutch oven traps moisture and causes the beef to steam rather than brown.
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Give the beef enough time. If the chuck roast still feels tough, it usually needs more cooking time rather than more heat.
Get the gravy consistency right. Before adding the pastry, the pie filling should be thick enough to coat the beef and vegetables rather than look soupy. If it’s still loose, let it simmer a little longer.
Use a puff pastry you trust. I use Pepperidge Farm Puff Pastry for this recipe and prefer it to the other brands I’ve tested. It consistently gives me the flaky, golden topping I want for this pie.
Keep the puff pastry cold. Leave it refrigerated until you’re ready to assemble the pie, then work fairly quickly. This helps the pastry rise and develop flaky layers.
Make it in advance. Prepare the beef and ale pie filling ahead, let it cool and refrigerate it separately. Reheat the filling and add the puff pastry just before baking.
Beef Pie Variations
Add More Mushrooms: If you’re a mushroom fan, increase the amount or try cremini or chestnut mushrooms, which hold up well against the beef and ale.
Add Peas: Fold frozen peas into the pie filling toward the end of cooking.
Make Individual Pies: Divide the cooked filling among oven-safe ramekins and top each with puff pastry. Keep an eye on the pastry since smaller pies may finish sooner.
If savory British pies are your thing, my British Pies and Pasties Guide covers everything from pub pies and pork pies to Cornish pasties, Scotch pies and sausage rolls.
What to Serve With Steak and Ale Pie
Steak and ale pie is already substantial, so I usually keep the sides fairly simple.
- Mashed potatoes with garlic
- Chips
- Peas
- Roasted potatoes
- Roasted baby carrots
- Green beans
- Braised cabbage
For a pub-style plate, I’d go with mashed potatoes and peas, or keep it simple with chips and peas.
Drink Pairings
The easiest pairing is the same style of ale you used in the filling.
A stout, porter or brown ale works particularly well because those darker, maltier flavors complement the beef and gravy.
For wine, I’d stay with a red that can handle the rich beef gravy. Cabernet Sauvignon and Syrah are my first choices, with a red Bordeaux-style blend another good option.
Storage and Reheating
Store leftover steak and ale pie covered in the refrigerator.
For the best texture, reheat it in the oven rather than the microwave. The oven gives the puff pastry a better chance of crisping again while the filling heats through.
To freeze: Let the beef and ale filling cool completely, transfer it to a freezer-safe container and freeze it without the puff pastry. Thaw the filling in the refrigerator, reheat it, then transfer it to your pie dish and top with fresh puff pastry before baking.
More British Comfort Food
If you’re looking for another hearty British-inspired dinner, try my Shepherd’s Pie next.
You can also explore my British Food Guide for traditional dishes, regional specialties, pub favorites and the different food traditions of England, Scotland, Wales and Northern Ireland.
British Steak and Ale Meat Pie
Ingredients
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 1¾ – 2 lb beef roast, cut into 1.5" – 2" cubes. (*Note 1)
- 1 large yellow onion, chopped
- 2 medium carrots, sliced into bite size pieces
- 1 tbsp minced garlic
- 2 tbsp all-purpose flour
- 1½ cups high quality dark ale or stout, divided (*Note 2)
- ¼ cup Worcestershire sauce
- 2 tbsp tomato sauce
- 1 tbsp balsamic vinegar
- ½ tsp sugar
- 1½ tsp chopped fresh rosemary
- 1½ tsp chopped fresh thyme
- 1 cup high quality beef stock
- 1½ cups sliced mushrooms
- 1 whole bay leaf
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 egg, beaten
- 1 sheet puff pastry
Instructions
- Preheat the oven to 350℉.
- Preheat a Dutch oven over high heat. Once hot, add the olive oil and 1 tablespoon of the butter. Let the butter melt and swirl the pan to coat the bottom.
- Add the beef and sear until well browned, about 2 minutes per side. Don't crowd the pan; work in two batches if necessary. Transfer the seared beef to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of butter, followed by the onion and carrots. Cook for about 5 minutes, until the onion has softened and the carrots are beginning to soften. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute.
- Add ½ cup of the ale to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon. Cook for 1–2 minutes.
- Stir in the Worcestershire sauce, tomato sauce, balsamic vinegar and sugar.
- Add the seared beef, remaining ale, rosemary, thyme, beef stock, mushrooms, bay leaf, salt and black pepper. Stir to combine
- Cover and transfer the Dutch oven to the oven. Bake for 90 minutes, or until the beef is fork-tender. If the gravy is still too thin, remove the lid and continue cooking until it has thickened enough to coat the beef and vegetables.
- Transfer the beef and ale filling to a deep pie dish. Increase the oven temperature to 400°F.
- Unfold the puff pastry and lay it over the pie dish. Trim any excess pastry and cut 2–3 small slits in the top to allow steam to escape.
- Beat the egg with 1 tablespoon of water and lightly brush the egg wash over the puff pastry.
- Bake for 20–25 minutes, until the puff pastry is risen and golden brown.
- Remove from the oven and let rest for 5–10 minutes before serving.