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Beef and Ale Pie
Victoria Haneveer

British Steak and Ale Pie with Shortcrust Pastry

These individual steak and ale pies have tender beef and rich gravy inside a shortcrust pastry base and lid. Serve with mashed potatoes and vegetables for a filling British dinner.
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Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Cooling/Chilling Time 2 hours
Total Time 5 hours 15 minutes
Servings: 6 individual pies
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
 

For the Filling
  • 0.7 oz (20g) unsalted butter
  • 1 tablespoon vegetable oil
  • 1 ½ pounds (about 700g) braising or stewing beef, cut into ¾-inch (2cm) cubes
  • 3 carrots, chopped
  • 1 large yellow onion, halved and thinly sliced, or 2 medium onions
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste (tomato purée)
  • 0.9 oz (25g) all-purpose flour (plain flour)
  • 1 ¼ cups (300ml) hot beef stock
  • 2 teaspoons white sugar
  • 2 cups plus 2 tablespoons (500ml) dark ale, or stout
  • Salt and black pepper, to taste
For the Pastry
  • 17.6 oz (500g) readymade unsweetened shortcrust pastry
  • 1 egg, beaten
  • A little all-purpose flour (plain flour), for rolling

Equipment

  • Heavy pot with a lid, suitable for the stove
  • Slotted spoon and stirring spoon
  • 6 individual metal pie dishes, approximately 4 inches (10cm) wide and 1 ¼ inches (3cm) deep
  • Metal baking sheet
  • Rolling Pin
  • Small knife
  • Pastry brush
  • Shallow containers for cooling
  • Food thermometer

Method
 

  1. Heat the butter and oil in a heavy pot over medium-high heat. Add the beef in batches and brown it on all sides, adjusting the heat so the butter doesn't burn. Lift the browned beef onto a plate with a slotted spoon and keep the juices.
  2. Add the carrots and onion to the same pot. Cook for about 4 minutes, stirring, then add the Worcestershire sauce and tomato paste. Cook for 1 minute. Stir in the flour and cook for 30 seconds.
  3. Gradually stir in the hot stock, then add the sugar and ale. Scrape up the browned bits from the bottom of the pot. Return all the beef and its collected juices to the pot. Season lightly with salt and black pepper.
  4. Bring to a boil, then reduce the heat to a gentle simmer. Partly cover and cook for about 2 hours, stirring occasionally, until the beef is tender. Add a splash of water if the filling starts to dry out. If there's excess liquid once the beef is tender, uncover and simmer until the gravy has reduced. Taste and adjust the seasoning.
  5. Divide the filling between shallow containers and refrigerate promptly. Allow about 2 hours for cooling and chilling as a planning estimate, or longer until cold. Don't leave the pot on the counter to cool completely.
  6. Preheat the oven to 350°F (180°C). Put a metal baking sheet in the oven to heat up. Have 6 individual metal pie dishes ready, approximately 4 inches (10cm) wide and 1 ¼ inches (3cm) deep.
  7. Use about ⅔ of the pastry for the bases and keep the remainder chilled for the lids. On a lightly floured surface, roll the pastry to about ⅛ inch (3mm) thick. Cut rounds large enough to line the bases and sides of your actual dishes with a small overhang. Gently ease the pastry into place without stretching it. Gather and reroll the offcuts as needed.
  8. Divide the cold filling between the lined dishes, keeping it below the rims. If your dishes hold less than expected, reserve any extra filling separately. Brush the pastry edges with beaten egg.
  9. Roll out the remaining pastry and cut lids large enough to meet the overhanging bases. Set the lids on the pies, press the edges together and crimp to seal. Trim away excess pastry, brush the tops with beaten egg and cut a small steam slit in each lid.
  10. Carefully put the pie dishes on the hot baking sheet. Bake for about 30 minutes, or longer until the pastry is cooked and golden and the filling reaches 165°F (74°C) in the center. Loosely cover the tops with foil if they brown before the filling is hot. Serve hot.

Notes

  • US conversions are approximate. Use the metric weights and volumes for greater precision; cups refers to US cups. The ale quantity is 500ml, not an imperial pint.
  • Pastry yield depends on tin shape and rolling thickness. Check that you have enough for bases and lids before filling the pies; deeper or wider dishes may need more pastry.
  • You can cook and chill the filling the day before. Keep it refrigerated until you assemble the pies.
  • Refrigerate promptly and use within 3 to 4 days of first cooking the filling. Reheat the center to 165°F (74°C). Freeze the filling separately for up to 3 months, then thaw in the refrigerator before use.