Steak and Ale Pie

This is by no means my favourite pie, that title is held by Jamie Oliver’s Steak, Guinness and Cheddar Pie but this is still comforting, delicious and everything a steak and ale pie should be.

My nan makes the most yummy steak pie and only uses steak, onion, water and seasoning  and then tops it with her homemade rough puff pastry. I have tried time and time again to make that simple recipe, but nothing ever quite matches up to hers (there’s something about nans and their cooking!).

So, after making hers and making Jamie’s countless of times when I have a whole day to spare, I’ve settled on this version as a middle man.

Steak and ale pie


  • 500g diced steak
  • 25g plain flour
  • oil
  • 1 large onion or 2 small (I used red but white is fine)
  • 2 large carrots
  • 2 sticks of celery
  • 500ml beef stock
  • 400ml good ale/guinness
  • few sprigs fresh rosemary chopped (or dried if you cant get fresh)
  • few sprigs fresh thyme chopped (or dried if you cant get fresh)
  • salt
  • pepper
  • Ready made puff pastry
  • 1 egg or a little milk


  1. Coat the beef in the flour. This process will help to thicken the gravy as your mixture cooks.
  2. Add a little oil to a large saucepan and fry off the beef until browned. Add the carrots, celery and onion and fry these off until the onions are well softened.
  3. Season the mixture with a little salt and some pepper (beef and pepper are friends so don’t be shy with this).
  4. Add the stock and the ale and give the mixture a good stir. Put a lid on and leave to simmer for around an hour.
  5. Pour the mixture in to a large pie dish and leave to cool. This is essential so that your pastry doesn’t sink or go soggy! Meanwhile you can preheat your oven to around 200°C and prep any accompaniments such as roasties.
  6.  Once your pie filling has cooled, top with your pastry. I usually just do a few cuts across to let steam out and crimp the edges with a fork – but feel free to make it look a bit more decorative.
  7. Pop this in the oven for around 35 minutes – but really it’s just until your pastry has puffed and gone nice and golden!
  8. Serve with your chosen trimmings and enjoy.

I accidentally forgot to take a photo of this as I was too excited to eat it – OOPS!

Another one will be in the making very soon so I’ll update it then 😋<<

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