• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
×

Home » Main Course » Savory Pies

Steak and Ale Pie with Mushrooms

Published: May 3, 2022 · Modified: Mar 8, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

661 shares
  • 100
Jump to Recipe Print Recipe

At our house, we love a hearty British savory pie for dinner, especially when it's this steak and ale pie.  Your mouth will be watering for a taste of this rich, ale-flavored stew and buttery puff pastry. 

If you love British meat pies, you'll definitely want to check out these recipes for Scottish steak pie and this corned beef pie.

slice of steak and ale pie on a plate with mashed potatoes
Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • Recipe

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Ingredients

glass bowls of ingredients for steak and ale pie

Fortunately, you don't need fancy ingredients to make a delicious steak and ale pie! Let's talk about the key ingredients you'll need.

  • Steak: Use braising steak or stewing beef. This normally tough cut will turn quite tender with this long, slow cooking process.
  • Ale: Choose a dark brown English ale with a roasty, slightly sweet flavor.
  • Veggies: Use a mirepoix (mixture of carrot, onion, and celery) to add lots of flavor to the dish. This recipe also calls for mushrooms, which you can omit if you prefer.

How to Make

plate of browned beef with a pot of sauteed onions
  1. Heat the oil over medium-high heat, then add one-third of the steak chunks and turn to brown on all sides.  You'll need to lower the heat to medium so the meat doesn't brown as quickly.  Brown the remaining meat in two batches to prevent overcrowding of the pan.
  2. Add the onions to the pan and cook until golden, then add the garlic and cook for 1 minute.
sauteed veggies with liquid added

3. Deglaze the pan again with beef stock to remove the brown residue on the bottom of the pan (called the fond).  Add the celery and carrots and cook until the celery begins to soften.

Add the flour to the veggies and cook for a minute.

4. Add the liquids, HP sauce, brown sugar, cocoa powder, and spices to the pot and stir until well blended.  Bring to a boil and cook until the liquid has thickened some.

pan of sauteed mushrooms with a pot of stew

5. Meanwhile, melt the butter in a large saucepan over medium-high heat until bubbling.  Add the quartered mushrooms and cook until soft and brown, stirring frequently.  Add the cooked mushrooms to the simmering stew.

6. Add the steak to the stew, making sure that there's enough liquid to cover the meat.  Cover and simmer on low for 1 ½ hours, then uncover and simmer for another hour, until the meat is tender and the juices have thickened.

Remove the bay leaf and allow the stew to cool in the pie dish before putting the pastry on top.

baked steak and ale pie with a slice taken out

7. Top the cooled stew with puff pastry and brush with beaten egg.  If the stew is too hot, the heat will melt the butter and ruin the lamination.  Don't forget to cut a few vent holes to allow the steam to escape as the pie bakes.

8. Bake at 425 F for 35-40 minutes, until the pastry is a rich golden brown.  Allow it to cool on a wire rack for at least 15 minutes before serving. Scoop out individual slices with a spoon and serve with mash and peas.

Recipe FAQs

What does steak and ale pie taste like?

It tastes much like a traditional beef stew, but with unique richness and umami flavor from the ale. The beef and vegetables absorb the flavor from the ale-infused cooking liquid, flavoring the stew beautifully. Additional flavor is added from a bit of HP sauce, brown sugar, cocoa powder, salt, pepper, fresh thyme, and a bay leaf.

Which cut of steak is best for pie?

Braising steak or stewing beef (chuck steak) is the best kind of meat. You want an inexpensive, tougher cut of meat that will become tender with a long, slow cooking process. When you're at the grocery store, make sure to pick a piece of meat that has marbling of fat throughout it and some connective tissues.

What ale is good for beef stew?

A good quality, dark brown English ale is the best choice for steak and ale pie. If you can't find an English ale, Yuengling Black and Tan is a good substitute. Basically, you want to use an ale that has a roasted, slightly sweet taste. A bitter stout such as Guinness is too strong for this recipe.

How do you get the bitterness out of beef and ale stew?

Bring the stew to a boil to evaporate the alcohol.  Too much residual alcohol content can make the stew taste bitter. Add ketchup, Worcestershire sauce, or brown sugar to counteract the bitterness.  Try a little at first and add more if needed. Add some beef broth or water.  If the only liquid in the stew is ale, it will probably taste bitter.

Serve

What goes well with steak and ale pie? Almost anything, really! Here are a few dishes that taste great with this savory pie.

  • Mashed potatoes or roasted potatoes
  • Green salad
  • Mushy peas
  • Crusty homemade bread

Store

  • Reheating Leftovers: Cover with a sheet of aluminum foil to prevent the pastry from burning. Bake at 375°F for 30-45 minutes, or until steaming hot.
  • Freezing After Cooking: Let it cool completely. Seal in an airtight container or zip-top bag, then freeze for up to 1 month. Defrost in the microwave or in the fridge overnight.
  • Freezing Before Cooking: Cook the stew completely, then place it in a freezer-safe dish and cover with puff pastry. Freeze for a few hours, then seal it inside of a zip-top freezer bag (or wrap in a double layer of foil) and freeze for up to 3 months. Unwrap and brush the pastry with beaten egg. Bake from frozen at 400°F for about an hour or more.  Cover with foil if it's browning too much.

Expert Tips

  • Use pre-cut stewing steak with marbling of fat throughout the meat.  This means the meat will be more flavorful and tender.
  • Keep the vegetables chunky, as smaller pieces of veggies will break down into mush during the long cooking process.
  • Use a dark brown ale with a roasty, sweet flavor.  I used Yuengling Black and Tan.
  • Cook the stew low and slow.  Stewing beef is typically a tough cut and requires a long cooking time to become tender.
  • Let the stew cool before putting the pastry on.  Hot stew will melt the butter in it, ruining its delicate layers.

British Comfort Food You'll Love!

  • Chicken and Mushroom Pie
  • How to Make Hot Water Crust Pastry
  • Chicken and Leek Pie Recipe
  • Baked Chicken Empanadas

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

slice of steak and ale pie on a white plate

Steak and Ale Pie with Mushrooms

Steak and ale pie is a traditional British comfort food.  This pie is full of chunky vegetables, mushrooms, and buttery puff pastry.  Your whole family will love eating this amazing meal for dinner!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: British
Keyword: best steak and ale pie, easy steak and ale pie
Prep Time: 1 hour 30 minutes
Cook Time: 3 hours 5 minutes
Total Time: 4 hours 35 minutes
Servings: 10 servings
Calories: 558kcal
Author: Emma

Ingredients
 

For the Steak and Ale Filling

  • 3 tablespoons olive oil
  • 2 ⅓ pounds stewing beef, cut into chunks
  • 2 ½ cups yellow onion, chopped (2 medium onions)
  • 1 tablespoon garlic, minced
  • 2 cups carrot, sliced (3 large carrots)
  • 2 cups celery, sliced (5 medium stalks)
  • 3 tablespoons salted butter
  • 1 pound white mushrooms, quartered
  • 5 tablespoons all-purpose flour
  • 2 cups dark brown English ale
  • 1 ¼ cups unsalted beef stock
  • 1 tablespoon HP sauce
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon unsweetened cocoa powder
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper

For the Pastry

  • 1 pound puff pastry, chilled
  • 1 large egg, beaten
US Imperial - Metric

Instructions

Making the Filling

  • Heat the olive oil in a 6-quart Dutch oven over medium-high heat until the oil is shimmering.  Add one-third of the stewing beef and turn down the heat to medium.  Flip the cubes of meat with tongs, allowing them to get golden brown and crispy on all sides, then remove the meat with a slotted spoon and set aside on a plate.  Brown the remaining meat in two batches.
  • Put the pot on medium-high heat and add the chopped onions.  Cook the onions until golden, then lower the heat to medium, add the minced garlic, and cook for 1 minute.  Pour some beef stock or ale into the pan and scrape off the brown fond from the bottom.  Add the sliced carrots and celery and cook until the celery just begins to soften, about 5 minutes.
  • Meanwhile, melt the butter in a 10-inch skillet over medium-high heat.  Add the quartered mushrooms and cook until soft and brown, about 5 minutes.  Be sure to stir frequently to keep the mushrooms from burning.  Once cooked, remove from the heat and set aside.
  • Dump the all-purpose flour onto the onion mixture and cook over medium heat for a minute to toast the flour slightly.  Pour in the reserved drippings, ale, and stock and bring to a boil.  Cook until slightly thickened.
  • Dump in the seared steak chunks and any drippings from the plate.  Add the HP sauce, brown sugar, cocoa powder, spices, and cooked mushrooms and stir until well mixed.  If the steak is not covered with liquid, add ½ cup or more of beef stock, ale, or water to prevent the meat from drying out.
  • Cover and bring the stew up to a full boil over medium heat, then turn the heat to medium-low.  Simmer covered for 1 ½ hours, then remove the lid and simmer for another hour.  The meat should be tender and the liquid should be thickened.  Be sure to stir the stew every 15 minutes or so to prevent it from burning on the bottom.
  • Let the stew cool to room temperature (or refrigerate overnight) before putting the pastry on top.  This step prevents it from melting.

Assembling the Pie

  • Preheat the oven to 425°F.
  • Spoon the cooled filling into a 6-cup (1.4 liter) capacity dish.  Brush the rim of the dish with beaten egg.
  • Place the chilled puff pastry on a lightly floured surface and roll out to ⅛ inch thick, making sure it is large enough to cover the dish.  Lay the pastry on top of the pie and press down the edges to seal.  Trim off the excess, then brush with beaten egg and decorate as desired.  Don't forget to cut a few vent holes to allow steam to escape.
  • Cook at 425°F for 35-40 minutes.  The filling should be gently bubbling and the pastry should be a rich golden brown.  Be sure to cover the edges with aluminum foil if it is browning too quickly in the oven.
  • Allow it to cool on a wire rack for at least 15 minutes before serving.

Notes

  • Use pre-cut stewing beef with marbling of fat throughout the meat.  This means the meat will be more flavorful and tender.
  • Keep the vegetables chunky, as smaller pieces of veggies will break down into mush during the long cooking process.
  • Use a dark brown ale with a roasty, sweet flavor.  I used Yuengling Black and Tan.
  • Cook the stew low and slow.  Stewing beef is typically a tough cut and requires a long cooking time to become tender.
  • Let the stew cool before putting the pastry on.  Hot stew will melt the butter in the pastry, ruining the delicate layers in the pastry.

Nutrition

Serving: 1sliceCalories: 558kcal (28%)Carbohydrates: 36g (12%)Protein: 31g (62%)Fat: 31g (48%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 93mg (31%)Sodium: 694mg (30%)Potassium: 820mg (23%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 4538IU (91%)Vitamin C: 7mg (8%)Calcium: 67mg (7%)Iron: 4mg (22%)

This post was originally published on August 9, 2019 and was republished on May 3, 2022 with resized photos and refreshed content.

« Seafood Stock Recipe
Giardiniera Pickled Vegetables »

Reader Interactions

Comments

  1. Alex

    August 13, 2019 at 6:49 am

    5 stars
    The steak and ale pie was so good! The meat was so tender and juicy. It was delicious.

    Reply
    • Emma

      August 13, 2019 at 6:50 am

      Thank you, Alex! Steak and ale pie just might be one of my favorite savory pies!

      Reply
  2. Beth

    August 13, 2019 at 6:48 am

    5 stars
    The gravy adds such flavour to the mushrooms, carrots, and celery. The beef is delicious, and the pastry melts in your mouth. It also smells scrumptious!

    Reply
    • Emma

      August 13, 2019 at 6:49 am

      Thank you, Beth! I really enjoyed eating this steak and ale pie, and am glad that you enjoyed it too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

More about us →

logos of companies and newspapers

Summer Recipes

  • Slow Cooker Pulled Pork
  • Watermelon Slushie Mocktail
  • Southern Shrimp and Grits Recipe
  • Cowboy Caviar Recipe
  • Chick-fil-A Fruit Cup Copycat Recipe
  • Copycat Chick-fil-A Frosted Lemonade

Popular Posts

  • Blue Lagoon Mocktail
  • Copycat Chick-fil-A Kale Crunch Salad
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • The Best Virgin Strawberry Daiquiri You'll Ever Taste
  • How to Make a Ploughman's Lunch
  • Panda Express Eggplant Tofu Copycat Recipe

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2022 Savor The Flavour