Rustic English Steak & Ale Pie

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A hearty countryside classic, slow-cooked with love and wrapped in golden puff pastry.

Introduction

Straight from the heart of the English countryside, this Steak & Ale Pie is the ultimate rustic comfort dish. It’s packed with tender chunks of beef, sweet carrots, and aromatic herbs, all slow-simmered in dark ale and wrapped in flaky puff pastry. Whether it’s a cozy Sunday lunch or a pub-style dinner at home, this dish delivers deep flavor and warm satisfaction in every bite.

Ingredients

For the filling:

- 800g stewing beef (chuck or brisket), cut into chunks

- 2 tbsp plain flour (plus extra for dusting)

- Salt & freshly ground black pepper

- 2 tbsp olive oil or beef dripping

- 1 large onion, finely sliced

- 2 garlic cloves, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 tbsp tomato paste

- 330ml dark ale (like Guinness or Old Speckled Hen)

- 250ml beef stock

- 1 tsp Worcestershire sauce

- 2 tsp fresh thyme (or 1 tsp dried)

- 1 bay leaf

For the pastry:

- 500g all-butter puff pastry

- 1 egg, beaten (for egg wash)

Instructions

1. Brown the beef: Toss beef in seasoned flour. Heat oil in a large pot and sear the beef in batches until browned. Set aside.

2. Sauté the veg: In the same pot, cook onions, garlic, carrots, and celery until soft (about 8–10 minutes).

3. Build flavour: Stir in tomato paste, then return beef to the pot. Add ale, stock, Worcestershire sauce, thyme, and bay leaf. Simmer gently for 1.5 to 2 hours until beef is tender and sauce thickened. Let it cool completely.

4. Assemble the pie: Preheat oven to 200°C (390°F). Line a pie dish with pastry, fill with cooled beef mixture, and top with pastry lid. Seal and crimp edges. Cut slits for steam and brush with egg wash.

5. Bake: Bake for 30–35 minutes or until puffed and golden. Let it rest for 10 minutes before slicing.

Nutrition Tips

- Trim excess fat from the beef to reduce overall fat content.

- Boost veggie content by adding mushrooms, peas, or parsnips to the filling.

- Swap puff pastry with mashed potato topping for a lighter twist (cottage pie style).

Chef’s Notes & Tips

- Let your filling cool completely before adding pastry—this keeps the crust crisp and flaky.

- Choose a good-quality ale with rich malt flavour for the best depth.

- Make a double batch of the filling and freeze half for a quick meal later.

- Serve with buttered peas, mashed potatoes, or roasted root vegetables for the full rustic experience.

Want more rustic flavour inspiration?

Check out my Street Food at Home e-book—now available on my website. No subscription required!

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