Steak and Ale Pie



200g Plain flour

110g Butter

Pinch of salt

Water – Tbsp at a time


1 Free range egg yolk

400g Top rump beef (Diced)

300ml Good quality ale

200ml Beef stock

2 Small red onions (Finely chopped)

2 Garlic cloves (Finely chopped)

150g Chestnut mushrooms

2 carrots (Peeled and chopped)

2 Small potatoes (Peeled and cubed)

2 tsp Thyme (Dried)

3 Tbsp Plain Flour (Seasoned)

1 tbsp Cornflour


Pastry: Rub together the flour, salt and butter to make bread crumbs. Combine using water, a tablespoon at a time. Once combined, wrap in cling film and store in the fridge for a minimum of half an hour. Once ready to roll, place the dough on a floured surface and roll to a 0.5cm thickness and large enough to cover the pie dish.

Filling: Heat rapeseed oil in a pan. Roll the diced beef in the seasoned flour, then place in the heated oil. Remove once browned. Place carrots, onion, garlic, mushrooms, Potatoes, beef and thyme into the slow cooker. In a jug mix the cornflour with 60mls of ale. Pour the remaining ale in the slow cooker along with the beef stock and cornflour mix. Turn on the slow cooker to high and cook for 4-5 hours. Once cooked, pour the mixture into a pie dish. Pre-heat oven at 200⁰C, gas mark 6. Place the already rolled pastry onto the top of the pie. Using a knife cut three holes into the middle of the pie to allow steam to escape. Using a pastry brush, brush the top of the pie with the egg yolk. Place in the oven and cook for 10-15 minutes or until golden brown.

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