Classic Steak and Ale Pie (2024)

For the filling

• 3 tbsp olive oil divided
• 1.2 kg / 2.6lbs stewing steak chuck or round cuts of beef in the US
• 1 tsp salt
• 1 tsp pepper
• 2 onions
• 2 carrots
• ½ tsp dried thyme
• 3 tbsp flour
• 500 ml / 18oz ale
• 500 ml 2 cups beef stock
• ½ tsp Worcestershire sauce
• 2 bay leaves

For the shortcrust pastry

• 500 g / 1.1lb plain flour
• 250 g /1 cup cold unsalted butter cubed
• 2 tsp salt
• 6 tbsp water ice cold
• 1 egg for brushing

• Make the pastry. In a food processor combine the flour, salt and cold cubed butter, pulse to process until the mixture resembles crumbs. Through the chute of a food processor add ice cold water one tablespoon at a time and pulse until the mixture feels a bit heavier. It will not come together just yet.

• Remove the mixture from the food processor and empty into a large bowl. Bring the dough together with two hands, don't handle it too much, just enough to form a shaggy ball, then pinch off ⅓ of the pastry and form two balls. Wrap each of them in plastic wrap, then press the dough down with the palm of you hand to form a disk. Chill in a refrigerator for at least one hour or overnight.

• Heat 2 tbsp of the oil in a large pan or a casserole dish, then brown the seasoned with salt and pepper beef in two batches to avoid overcrowding. Remove to a bowl and set aside till needed.

• To the same pan add 1 tbsp of oil, then diced carrots and onions and cook over low heat for 10 minutes, stirring once in a while. Sprinkle the flour over the vegetables and stir to coat, then bring the beef back into the pan. Add the thyme and the Worcestershire sauce, then pour in the ale and beef stock. The liquid should just cover the meat. Top the mixture with the bay leaves, stir and bring to a boil, then take off the heat and cover with a lid.

• Transfer the pan in the preheated to 150C/300F oven and cook for 1 hour, then uncover and cook for another hour. Cool the meat completely before adding it to the pie. It is best chilled overnight.

• Take the shortcrust pastry from the refrigerator and let it come to room temperature for at least 20 minutes. Preheat the oven to 200C/400F. Roll out the larger pastry ball and lay it at the bottom of the pie plate with the sides slightly overhanging, then roll out the smaller balls to cover the top of the pie. Fill the pie with the cold meat mixture, then pinch the sides to seal it and make slits to allow the steam to escape. Brush with a beaten egg all over. Bake in the preheated oven for 45-50 minutes or until golden and bubbling through the slits.