Steak and Ale Pie

Steak and Ale Pie

Our homemade Steak & Ale Pie benefits from slow cooking to really bring out the flavours of the beef and lace them with the heavy tastes of the beer. A fairly simple recipe that can be modified to suit different tastes by adding more nutmeg, less sugar etc as desired. We use our own home-brewed beer. The recipe is also suitable as a casserole as the puff pastry can just be placed on top when serving.

We buy joints of Aberdeen Angus beef from our local Waitrose butcher counter that we then cut into large pieces rather than using pre-packed diced beef. The meat is much more tender when cooked, of a better quality, really keeps the flavours and is cost-effective generally.

Perfect served with puff pastry, mashed potato and fried spinach or steamed asparagus.

  • Serves : 3-4
  • Prep Time: 15 mins
  • Cooking Time: 2 hours
  • Ready In: 2 hours 15 mins


  • 1 1/2 lbs Aberdeen Angus Beef Joint – (approx 1/2 lb per person)
  • 2-3 Medium Red or Brown Onions
  • 2 tbsp Plain Flour
  • 1.5 to 2 tbsp Muscovado Sugar or to taste
  • 2 tbsp Balsamic Modena vinegar or Lea & Perrins sauce
  • 1/2 to 1 Pint Beer or Ale (a darker ale will provide more body and stronger flavours)
  • 2-3 Beef Stock cubes
  • 1 pint Water
  • 3 tbsp Olive Oil
  • 6 Mushrooms – sliced
  • Ground Nutmeg to taste – approx 1/4 kernel
  • 20 Cumin Seeds
  • 1/8 tsp Low Sodium Salt
  • 1/2 tsp Paprika
  • Approximately 8 Black Peppercorns – ground


Step 1

Into a hot frying pan with 1 table spoon of olive oil add the steak. Sear and turn until the colour changes from red to brown.

Step 2

Add the cumin seeds. Cook for a couple of minutes turning continuously. Whilst cooking slice the onions. Add another tablespoon of oil to the pan and add the onions. Keep stirring on a high heat.

Step 3

Once the onions have browned a little add the flour and turn. The mixture will thicken. Do not allow to burn. Add the paprika and salt

Step 4

Slice the mushrooms cross sectionally keeping the shape.

Step 5

Make a well in the centre of the mix and add the remainder of the oil. Add the mushrooms when sizzling. Turn then cover the mixture with the meat and onions from the side of the pan. Turn. Add the Moderna vinegar or Lea and Perrins sauce.

Step 6

Gradually start adding the beer. Add half. Crumble the oxo cubes into the mix, stir.

Step 7

Add the remainder of the beer. Add the grated nutmeg, around 1/4 of a kernal and the sugar to taste.Add a little more nutmeg or sugar as required. The dish will be sweeter when cooked than at this stage so use judgement.

Step 8

Bring to the boil. Add approximately half of the water if present during the remainder of the cooking time. If the dish is to be left add all of the water.

Step 9

Place in a casserole dish with a tight fitting lid in a pre-heated oven at around 220 degrees centigrade for twenty minutes. Reduce the heat to around 160 degrees and cook for at least two hours in total. Add hot water gently stirring to keep a rich consistency after around an hour.

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