A golden, flaky steak and ale pie filled with slow-cooked beef in a rich, savory gravy, served alongside creamy mashed potatoes and buttered green peas. This traditional British comfort dish is hearty, warming, and perfect for any occasion that calls for satisfying, slow-cooked flavor.

Why You’ll Love This Recipe

This Classic Steak & Ale Pie is a tribute to timeless British pub fare. The slow-braised beef in ale delivers deep, meaty flavor, while the puff pastry provides a golden, buttery finish. Paired with soft, seasoned mashed potatoes and peas tossed in butter, it’s a complete meal that brings rustic comfort to your dinner table. It’s also ideal for batch cooking or entertaining, and can easily be made ahead.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pie filling:

1.5 lbs stewing beef, cubed
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon flour
1 cup dark ale
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme
Salt and pepper to taste

For the pastry:

1 sheet puff pastry
1 egg, beaten (for egg wash)

For the sides:

4 cups mashed potatoes
1.5 cups green peas
2 tablespoons butter
Salt and dried herbs for garnish

directions

In a large pot, heat vegetable oil over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove and set aside.
In the same pot, add diced onion and garlic. Cook until softened, about 5 minutes.
Stir in tomato paste and flour, and cook for 2 minutes to develop flavor.
Return the beef to the pot. Add dark ale, beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the beef is tender and the sauce has thickened.
Allow the beef filling to cool slightly. Preheat oven to 400°F (200°C).
Spoon the beef mixture into individual pie dishes or a large pie dish. Cover with puff pastry, pressing the edges to seal.
Brush the pastry with beaten egg and bake for 25–30 minutes, or until the pastry is golden and puffed.
While the pie bakes, cook the green peas in boiling salted water for 3–4 minutes. Drain and toss with butter.
Serve the hot steak & ale pie with mashed potatoes and buttered peas. Garnish the mashed potatoes with a sprinkle of dried herbs.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

Guinness Pie: Substitute the ale with Guinness for a richer, malty flavor.
Vegetable Add-ins: Add chopped carrots, mushrooms, or parsnips to the filling for extra texture.
Shortcrust Option: Use a shortcrust pastry base and puff pastry top for a more traditional double-crust pie.
Mini Pies: Make individual pies in ramekins for easier serving at gatherings or dinner parties.
Lamb Variation: Swap the beef for lamb and use red wine instead of ale for a unique twist.

storage/reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: The baked pie can be frozen for up to 3 months. Wrap tightly in foil and freeze. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat pie in a 350°F (175°C) oven until warmed through and pastry is crisp (about 20 minutes). Avoid microwaving to preserve the texture of the pastry. Mashed potatoes and peas can be reheated in the microwave or on the stovetop with a splash of milk or butter.

FAQs

What is the best cut of beef for steak and ale pie?

Stewing beef or chuck roast is ideal, as it becomes tender and flavorful with slow cooking.

Can I use store-bought mashed potatoes?

Yes, store-bought mashed potatoes can be used for convenience, but homemade offers better texture and flavor.

What kind of ale should I use?

A dark ale or mild stout like Guinness adds depth, but any full-bodied ale works well.

Can I make the filling ahead of time?

Absolutely. The filling can be made a day in advance and refrigerated until ready to assemble and bake.

Can I use shortcrust pastry instead of puff?

Yes, shortcrust provides a firmer, crumblier texture and is traditionally used in many British pies.

How do I keep the puff pastry from getting soggy?

Cool the filling before topping with pastry, and bake at a high temperature to ensure a crisp top.

What sides pair well with steak and ale pie?

Mashed potatoes and peas are classic, but roasted root vegetables or a simple green salad also pair nicely.

Can I cook this in one large pie dish?

Yes, simply increase the baking time slightly to ensure the center is heated through.

Is there a non-alcoholic version?

You can substitute the ale with additional beef broth or non-alcoholic beer.

How do I know when the pie is done?

The pastry should be puffed and deeply golden brown, and the filling should be bubbling at the edges.

Conclusion

This Classic Steak & Ale Pie with Mash and Peas brings the essence of British pub cuisine to your home kitchen. With its slow-cooked, savory beef filling, flaky pastry topping, and comforting sides, it’s a dish that satisfies every time. Ideal for a cozy family meal or a weekend treat, this recipe invites you to embrace rich, traditional flavors with ease and elegance.