British Steak and Ale Pie with Shortcrust Pastry

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A British steak and ale pie makes a wonderful dinner when you’re in the mood for tender beef, rich gravy and plenty of pastry. These individual pies have a shortcrust base and lid, so the filling is completely enclosed. Add mashed potatoes and vegetables and you have a meal well worth sitting down to.

I used readymade shortcrust pastry to make mine, along with braising steak for the filling. The beef cooks slowly with ale, carrots and onion before going into the pie dishes. You might know this dish as beef and ale pie instead of steak and ale pie; either name describes the same sort of British meat pie, and you don’t need expensive steak to make it.

Table of Contents

Steak and Ale Pie at a Glance

Prep time: About 25 minutes
Cook time: About 2 hours 50 minutes
Cooling time: Allow about 2 hours, or longer until the filling is cold
Total time: About 5 hours 15 minutes, including estimated cooling time
Servings: 6 individual pies
Cuisine: British
Main ingredients: Stewing beef, ale, shortcrust pastry, carrots and onion
Best cooking method: Simmer the filling on the stove, then bake the pies
Storage: Refrigerate promptly and use within 3 to 4 days of cooking the filling

Why You’ll Love These Individual Pies

A whole pie for each person: Everyone gets their own pie with no slicing at the table.
A good use for stewing beef: Slow cooking gives an inexpensive cut time to soften before you assemble the pies.
You can split the work over 2 days: Prepare the filling the day before, then fill and bake the pies when you’re ready.

Ingredient Notes

Beef: Choose chuck or beef labeled for braising or stewing. Cut away any tough gristle and keep the pieces roughly the same size so they cook evenly.
Ale: A dark brown ale is ideal for the filling. You can also use stout, including Guinness. Just choose something you enjoy the taste of.
Shortcrust pastry: Use unsweetened pastry or refrigerated pie dough. Check the package weight, since ready-rolled sheets vary in size and thickness.
Carrots and onion: I used both in the filling. Chop the carrots into small pieces and slice the onion so they’re easy to divide between the pies.
Beef stock: Choose a stock you like, or use homemade slow cooker beef bone broth. I always taste the finished filling before adding more salt because sometimes it doesn’t.
Tomato paste and Worcestershire sauce: These season the gravy. Tomato paste, or tomato concentrate, is sold as tomato purée in the UK; don’t use a pourable tomato sauce in its place.

Ingredients for making a British steak and ale pie, or British beef and ale pie, on a wooden table.

Plan for the Filling to Cool

The filling needs time to cook and then cool before it goes into the pastry. For an easier schedule, I’ll sometimes cook it the day before and refrigerate it in shallow containers. That leaves the pastry and baking for the day I plan to serve the pies.

If you want to make everything on the same day, I’d allow about 2 hours for cooling and chilling as a planning estimate. Divide the cooked filling between shallow containers and refrigerate promptly. Wait until it’s cold before filling the pastry, even if that takes longer.

Tips for the Pastry and Gravy

Check the beef before you take the pan off the heat. It should break apart easily when you press it with a fork. If it still feels chewy, continue simmering and add a splash of water if the pan is getting dry. If the beef is tender and there’s too much liquid, simmer uncovered to reduce the gravy before you cool it.

Give the pastry bases more dough than the lids, since they have to cover the bottom and sides of each dish. Fit the pastry gently into the corners and leave a little overhang for sealing. Stretching it to reach the rim can lead to shrinkage during baking.

Don’t fill the pies above the rims or trap filling between the pastry edges. Press the lids firmly onto the bases, then cut a small slit in each lid so steam can escape.

Substitutions and Variations

Use stout: Swap the ale for the same volume of stout if that’s what you have. The beer you choose will affect the flavor of the gravy.
Leave out the beer: Use extra beef stock in place of the ale for a beef and onion pie. Choose a lower-sodium stock and check the seasoning after simmering.
Make your own pastry: Homemade unsweetened shortcrust is fine if you prefer it. Have at least the weight listed in the recipe available.
Try a puff pastry topping: My beef pie with puff pastry has its own method for that style of pie.

Equipment

Heavy pot with a lid: Use a Dutch oven or stove-safe casserole for browning and simmering.
Metal baking sheet: Preheat this in the oven to help cook the pastry bases.
6 individual metal pie dishes: Approximately 4 inches (10cm) wide and 1 ¼ inches (3cm) deep. Check the actual dimensions before cutting your pastry.
Rolling pin and small knife: For rolling and cutting the pastry.
Pastry brush: For the egg wash around the rims and over the lids.
Slotted spoon and stirring spoon: For lifting out the browned beef and stirring the filling.
Shallow containers and food thermometer: For chilling the filling and checking that the baked pies are hot in the center.

What to Serve with Steak and Ale Pie

Mashed potatoes, green beans and carrots make a great dinner with these pies. Fries (chips) are another option, or try my crispy roasted potatoes with garlic if you fancy roast potatoes.

You can serve extra brown gravy at the table if you like plenty over your potatoes. My British bangers and mash is another dinner to try whenever you’re in the mood for mash and gravy.

A steak and ale pie on a plate with carrots, peas, mashed potatoes and gravy, with text overlay saying "British Steak and Ale Pie".

How to Store

Refrigerate: Refrigerate the filling or baked pies promptly, within 2 hours of cooking, or within an hour if the room is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3 to 4 days of cooking the filling; count any time you stored it before assembling the pies.
Reheat: Heat refrigerated pies in a 350°F (180°C) oven until the filling reaches 165°F (74°C) in the center. Cover the pastry loosely with foil if it starts to brown too much. The exact timing will depend on the size of the pies and how cold they are.
Freeze and thaw: Freeze the cooled filling in airtight containers for up to 3 months. Thaw it in the refrigerator before assembling the pies. Freezing the filling separately lets you bake fresh pastry when you need it. You can also freeze well-wrapped baked pies, although the pastry can soften after thawing; aim to use them within a couple of months for quality.

Steak and Ale Pie FAQs

Can I make one large pie instead?

Yes, although the baking time and pastry requirement will depend on the size and depth of your dish. Choose a dish that holds the filling without overfilling, and check that the pastry is cooked and the center reaches 165°F (74°C). The individual-pie timing isn’t a tested timing for a large pie.

Do I need to blind bake the pastry?

This recipe fills the unbaked pastry cases and bakes the assembled pies on a preheated metal tray. It doesn’t include a separate blind-baking stage. Use metal pie dishes and check that the pastry is cooked before serving.

Can I use ground beef instead of stewing steak?

Ground beef (beef mince) needs a different cooking time, and the filling may need less liquid. It isn’t a direct swap in this recipe.

How do I fix a crack in the pastry base?

Definitely patch it before adding the filling! Dampen the edges of the crack with a little water, press a small piece of pastry over it and smooth the join. Check the corners of each case too, since tears there can let gravy leak out.

Victoria Haneveer