Savory Steak and Ale Pies Recipe

If you are craving a hearty, comforting dish that combines melt-in-your-mouth beef with rich, robust flavors, look no further than this Savory Steak and Ale Pies Recipe. This recipe brings together tender slow-cooked steak, a beautiful Guinness ale infusion, and flaky, buttery pastry to create a dish that’s an absolute treat for the senses. Whether you’re serving it for a cozy family dinner or impressing guests with a classic British favorite, these pies never fail to deliver layers of deliciousness that warm the heart and satisfy the soul.

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward yet essential, each playing a crucial role in building the flavors, textures, and richness that make the Savory Steak and Ale Pies Recipe so unforgettable. From the tender beef chuck perfect for slow braising to the creamy cheese adding a touch of indulgence, every element works together seamlessly.

• 800 g beef chuck steak: Ideal for slow braising, ensuring each bite is tender and flavorful.
• 35 g plain flour: Helps dust the beef for thickening the filling as it cooks.
• 2 tbs vegetable oil: Perfect for browning the meat and vegetables to deepen the flavor.
• 1 onion, finely chopped: Adds natural sweetness and savory depth to the filling.
• 1 carrot, finely chopped: Balances savory notes with a touch of gentle sweetness.
• 2 tbs tomato paste: Brings a rich, tangy accent to the stew.
• 250 ml Guinness: The star ingredient, infusing the pies with robust, malty richness.
• 1 slice bread spread with English mustard: Adds a subtle kick for complexity.
• 80–100 g Stilton cheese (optional): Crumbled into the filling for added indulgence.
• 600 g plain flour: Essential for flaky, tender pie pastry.
• 1/2 tsp sea salt: Enhances the pastry’s overall flavor.
• 150 g unsalted butter, chilled: Key for creating those beautiful, flaky pastry layers.
• 150 g cheddar, grated: Gives the pastry a subtle cheesy punch, or can be substituted with extra butter.
• 150 ml water: Ice-cold water helps bind the dough without melting the butter.
• 1 egg yolk whisked with 1 tbs milk: Creates a golden, glossy finish on the pies as they bake.

How to Make Savory Steak and Ale Pies Recipe

Step 1: Prepare and Brown the Meat

Start by dusting the beef chuck steak with plain flour, which helps thicken the filling as it simmers. Then, heat vegetable oil in a large casserole over medium-high heat and soften your finely chopped onion and carrot until they’re sweet and translucent. Add the beef to the pan and brown it well to seal in the juices and build rich flavor, stirring occasionally for about 6-8 minutes.

Step 2: Build the Stew

Once the meat is nicely browned, stir in the tomato paste to deepen the flavor, then pour in the Guinness. Scrape the pan well to lift any tasty browned bits stuck to the base—this is flavor gold! Add the slice of bread spread with English mustard, mixing until it breaks down and melds perfectly into your stew base.

Step 3: Slow Braise to Perfection

Cover the casserole and place it in your preheated oven at 160°C for 2 to 2 hours and 20 minutes. This slow braising is the magic that makes the beef incredibly tender and allows all the flavors to meld beautifully into a luscious filling.

Step 4: Make the Pastry Dough

While the stew cools, prepare the pastry. Combine plain flour, sea salt, chilled butter, and grated cheddar in a food processor until it resembles breadcrumbs. Add the ice-cold water and pulse until a dough forms. Give it a quick knead, then wrap and chill in the fridge for 30 minutes—this resting step ensures tender, flaky pastry that rises just right.

Step 5: Assemble the Pies

Turn your oven up to 180°C and grease your pie pans. Roll out two-thirds of the pastry dough to about 3mm thick and line the pie pans, letting excess hang over the edges. Roll out the remaining pastry for the lids. Spoon the cooled, rich stew into each base and crumble Stilton cheese over the filling if you want that extra creamy touch.

Step 6: Seal and Bake

Top each pie with its pastry lid, trimming and pressing the edges firmly to seal so none of that delicious filling escapes during baking. Don’t be shy to decorate with pastry shapes for a fun finish! Brush the tops with the egg yolk and milk wash to achieve a golden, glossy crust. Bake on the middle rack for 40-50 minutes until the pies are beautifully browned and utterly irresistible.

How to Serve Savory Steak and Ale Pies Recipe

Garnishes

A simple sprinkle of fresh chopped parsley or thyme adds a lovely fresh note to the richness of these pies, brightening every bite. You might also consider some freshly cracked black pepper for a subtle spice lift.

Side Dishes

These pies crave comforting sides like buttery mashed potatoes, roasted root vegetables, or even a crisp green salad to balance the richness. Traditional mushy peas also pair wonderfully and add a nostalgic touch to the meal.

Creative Ways to Present

For an elegant twist, serve individual pies in rustic ramekins sprinkled with extra cheese and herbs on top. Alternatively, slice larger pies into hearty wedges accompanied by dipping sauces such as horseradish cream or mustard for an interactive feast.

Make Ahead and Storage

Storing Leftovers

Leftover pies can be covered tightly with foil or plastic wrap and stored in the fridge for up to three days. Reheat gently to keep the pastry crisp and the filling warm and delicious.

Freezing

This Savory Steak and Ale Pies Recipe freezes beautifully. Freeze unbaked assembled pies on a baking tray first until firm, then wrap securely for up to 3 months. Bake directly from frozen, adding a little extra cooking time, for a convenient ready meal.

Reheating

For the best texture, reheat pies in the oven at 180°C for about 20 minutes rather than microwaving. This ensures the pastry stays flaky and the filling heats evenly through without sogginess.

FAQs

Can I use a different cut of beef for this recipe?

While beef chuck steak is recommended for its tenderness after slow cooking, you can also use brisket or blade steak. Just ensure to allow enough braising time to get tender results.

Is Guinness essential to the flavor?

Guinness really defines the ale taste in these pies, lending depth and richness. If unavailable, any dark stout or robust ale can be used, though it will slightly alter the flavor profile.

Can I make the pastry gluten-free?

Absolutely. Substitute the plain flour for a gluten-free blend suitable for pastries. Note that texture may vary slightly, but it still makes a wonderful crust.

How can I make this recipe vegetarian?

Consider replacing the beef with hearty mushrooms and using a rich vegetable stout instead of Guinness. Add lentils or beans to bulk up the filling for a satisfying vegetarian pie.

What’s the best way to prevent a soggy bottom crust?

Letting the filling cool before filling the pastry helps prevent sogginess. Also, ensuring your oven is fully preheated and baking the pies thoroughly guarantees a crisp bottom crust.

Final Thoughts

There is something truly special about making and sharing this Savory Steak and Ale Pies Recipe. The process is rewarding, and the final result is a deeply satisfying, flavor-packed pie that’s perfect comfort food. I can’t wait for you to try it and make it your own—it just might become a lifelong favorite comfort dish around your table.

Savory Steak and Ale Pies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 45 reviews

• Author: admin
• Total Time: 3 hours 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

These Savory Steak and Ale Pies are a comforting classic, featuring tender slow-braised beef chuck steak infused with the rich flavors of Guinness and a hint of English mustard. Enveloped in a flaky, buttery cheddar-enhanced pastry, this recipe is perfect for a satisfying homemade meal that’s sure to impress.

---

Ingredients

Scale 1x2x3x

Filling

• 800 g beef chuck steak
• 35 g plain flour
• 2 tbs vegetable oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 tbs tomato paste
• 250 ml Guinness
• 1 slice bread spread with English mustard
• 80–100 g Stilton cheese (optional)

Pastry

• 600 g plain flour
• 1/2 tsp sea salt
• 150 g unsalted butter, chilled
• 150 g cheddar, grated
• 150 ml ice-cold water
• 1 egg yolk whisked with 1 tbs milk (for egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat your oven to 160°C (320°F). Dust the beef chuck steak with plain flour and season it well. This step is essential to thicken the filling as it cooks.
2. Sauté Vegetables: Heat vegetable oil in a flameproof casserole over medium-high heat. Add the finely chopped onion and carrot and cook for 4-5 minutes until softened and slightly caramelized, enhancing the flavor base.
3. Brown the Meat: Add the floured beef to the casserole and brown it for 6-8 minutes, stirring occasionally to develop rich color and flavor. Stir in the tomato paste until well combined.
4. Add Liquids and Bread: Pour in the Guinness, scraping the bottom of the pan to release all the flavorful browned bits. Add the mustard-spread slice of bread and stir until it breaks down into the mixture, contributing body and tanginess.
5. Braise the Filling: Cover the casserole and transfer to the oven, braising the mixture for 2 to 2 hours 20 minutes until the beef is tender and the flavors meld beautifully. Once done, allow the stew to cool thoroughly before assembling the pies.
6. Make the Pastry: In a food processor, combine plain flour, sea salt, chilled unsalted butter, and grated cheddar. Pulse for about 8 seconds until the mixture resembles breadcrumbs. Add ice-cold water a little at a time and pulse again until a dough forms. Knead briefly on a floured surface, wrap in plastic, and chill in the fridge for 30 minutes to relax the dough.
7. Assemble Pie Bases: Increase oven temperature to 180°C (356°F). Grease four pie pans with softened butter. Roll out two-thirds of the pastry dough to about 3mm thick and cut into four squares. Carefully lift and press each piece into the pie pans, allowing some overhang for sealing.
8. Prepare Pie Lids: Roll out the remaining pastry similarly and cut into four squares for the lids.
9. Fill the Pies: Spoon the cooled beef and ale filling evenly into each pastry base. If using, crumble Stilton cheese into the filling to add extra richness.
10. Seal and Decorate: Place the pastry lids on top, trimming any excess dough. Press the edges firmly to seal completely, preventing leaks. Optionally, use leftover pastry to create decorative shapes for the tops.
11. Apply Egg Wash and Bake: Brush the pies with the whisked egg yolk and milk mixture to achieve a golden, glossy finish. Bake in the center of the oven for 40-50 minutes, or until the pastry is puffed and golden brown.

Notes

• Using beef chuck steak is essential for tenderness after slow braising.
• Chilling the pastry dough helps achieve a flaky texture by preventing butter from melting prematurely.
• Allow the filling to cool before assembling to keep the pastry from becoming soggy.
• Stilton cheese is optional but highly recommended for added depth and creaminess in the filling.
• Ensure the pies are sealed well to avoid leakage during baking.
• The egg wash creates a beautiful golden crust; don’t skip this step.

• Prep Time: 45 minutes
• Cook Time: 2 hours 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British