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Beef and Ale Pie

Beef and Ale Pie
Written by lucywg

This is one of my favourite pies to cook. Beef and Ale Pie is a full on flavour assault with so much body. Using puff pastry gives a light fluffy topping covering a mix of beef and vegetables in a deep thick sauce. This is a very filling dish of carrots, onions and shallots and when served with mashed potato and peas is a superb dish for a family.

Beef and Ale Pie

Beef and Ale Pie

Superb recipe that is welcome all year round.
4.66 from 93 votes
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Course: Main Dish
Cuisine: British
Keyword: Beef, Pastry, Pies/Tarts, Vegetables
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 People
Calories: 631kcal



  • Slice the beef steak into bite size cubes.
  • On a large plate, sprinkle a little flour and add salt and ground black pepper. Mix well.
  • Add the steak cubes in the seasoned flour and coat well.
  • Add a frying pan to a high heat and fry the steak strips in small batches until golden brown.
  • When cooked, remove the beef and place them on a warm plate to one side.
  • Add the carrots , shallots and onions to the pan with the beef juices. Fry until soft.
  • Now add the thyme, bay leaves and tomato purée and stir into the vegetable mixture.
  • Alcohol time. Add the ale and stir in well. Use the back of a spatula to scrape the tasty goodness off the bottom of the pan.
  • Preheat your oven to 170C/325F/Gas 3.
  • Place all of the mixture into a warmed casserole dish and add the steak pieces.
  • Add the stock, stir well and bring the mixture to a gentle boil.
  • Place the dish into the warmed oven for 1½ hours until the beef is tender and the gravy has thickened.
  • Remove from the oven and allow to cool slightly.
  • Turn the heat up to 220C/425F/Gas 7.
  • Using a rolling pin, roll the pastry out until large enough to cover the dish with a little overhang.
  • Using a pastry brush (or a finger), brush a little water around the edge of the dish. It helps to seal the pastry to the dish.
  • Beat the egg and using the same pastry brush, brush the top of the pastry with the egg. Gives a lovely golden colour to the pastry.
  • Return to the oven for about 15 minutes until the pastry is golden brown slightly risen.
  • I often serve these with mashed potato and green peas or beans.


Sodium: 372mg | Calcium: 60mg | Vitamin C: 9mg | Vitamin A: 11299IU | Sugar: 6g | Fiber: 5g | Potassium: 500mg | Cholesterol: 31mg | Calories: 631kcal | Saturated Fat: 12g | Fat: 37g | Protein: 11g | Carbohydrates: 61g | Iron: 4mg