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Traditional British steak and ale pie with golden flaky pastry, tender beef chunks and rich gravy, served with mashed potatoes.
Jane at Brit & Skillet

Traditional British Steak and Ale Pie

A classic British steak and ale pie with slow-cooked tender beef in a rich ale gravy, topped with flaky puff pastry and baked until crisp and deeply golden.
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Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Filling Cooling Time 45 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 833
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Ale Filling
  • 2 pounds boneless chuck roast 900 g, cut into approximately 1½-inch pieces
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour 24 g, divided
  • 1–2 tablespoons neutral oil
  • 2 large yellow onions sliced
  • 2 medium carrots sliced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 12 fluid ounces brown or amber ale 355 ml
  • 1½ cups low-sodium beef broth 360 ml
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
For the Pastry
  • 14–17 ounces puff pastry 400–490 g, thawed according to package directions
  • 1 large egg
  • 1 tablespoon water 15 ml

Equipment

  • Large Dutch oven or heavy pot
  • 2½- to 3-quart pie dish or baking dish
  • Wooden spoon
  • Rolling Pin
  • Pastry brush
  • Baking sheet

Method
 

Brown the Beef
  1. Pat the beef thoroughly dry and season with the salt and black pepper. Sprinkle with 2 tablespoons flour and toss until lightly coated.
  2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef well without crowding the pot. Transfer each batch to a plate, adding the remaining oil if needed.
Make the Steak and Ale Filling
  1. Reduce the heat to medium. Add the onions and carrots and cook for 8–10 minutes, until the onions soften and begin to color. Add the garlic and cook for another 30 seconds.
  2. Stir in the tomato paste and cook for 1 minute. Sprinkle over the remaining 1 tablespoon flour, stir well and cook for another minute.
  3. Slowly pour in the ale while scraping the browned bits from the bottom of the pot. Simmer for 3–4 minutes.
  4. Add the beef broth, Worcestershire sauce, thyme and bay leaf. Return the beef and accumulated juices to the pot and bring to a gentle simmer.
  5. Reduce the heat to low, partially cover and simmer very gently for 1½–2 hours, stirring occasionally, until the beef is fork-tender. Add a small splash of broth if the gravy becomes too thick before the beef is tender.
  6. Remove the lid and simmer for another 10–15 minutes, if necessary, until the gravy is rich and thick enough to coat the beef. Remove the bay leaf and adjust the salt and pepper.
Cool and Assemble the Pie
  1. Transfer the filling to the pie dish and cool for at least 30–45 minutes. For best results, the filling can be refrigerated until completely cold.
  2. Preheat the oven to 400°F (200°C). If necessary, lightly roll the puff pastry until large enough to cover the pie dish with a little overhang.
  3. Beat the egg with the water to make an egg wash. Brush a little around the rim of the dish, then lay the pastry over the cooled filling. Press gently around the rim to seal, trim excessive overhang and crimp the edge. Cut 2–3 small slits in the center for steam to escape.
  4. Lightly brush the pastry with the remaining egg wash, avoiding excessive egg wash running down the cut pastry edges.
Bake and Serve
  1. Place the pie dish on a baking sheet and bake at 400°F (200°C) for 30–35 minutes, until the pastry is puffed, crisp and deeply golden and the filling is bubbling around the edges.
  2. Rest for approximately 10 minutes before serving.

Notes

Browning the beef: Work in batches and don't crowd the pot. Crowding releases too much moisture and causes the beef to steam instead of developing the deep brown crust that gives the gravy its flavor.
Tender beef: If chuck roast is still tough after 90 minutes, it generally needs more cooking time. Continue simmering gently until it becomes fork-tender.
Gravy consistency: Before transferring the filling to the pie dish, the gravy should be thick enough to coat the beef rather than looking soupy.
Egg wash: Brush the top lightly and try not to let excessive egg wash run down the cut edges of the puff pastry, which can interfere with the layers rising.
Brit & Skillet Tip: Let the steak and ale filling cool before covering it with puff pastry. Hot filling starts melting the butter in the pastry before it reaches the oven, while cool filling helps the pastry stay flaky and rise properly.