Description

A golden, flaky steak and ale pie filled with slow-cooked beef in rich gravy, served with creamy mashed potatoes and buttered peas—an iconic British comfort dish.

Ingredients

Units Scale

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
1 sheet puff pastry
1 egg, beaten (for egg wash)
4 cups mashed potatoes
1.5 cups green peas
2 tablespoons butter
Salt and dried herbs for garnish

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Instructions

In a large pot, heat vegetable oil and sear beef cubes until browned. Remove and set aside.
In the same pot, add onion and garlic, cooking until softened. Stir in tomato paste and flour, cooking for 2 minutes.
Return the beef to the pot, then pour in ale and beef broth. Add Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
Cover and cook on low heat for 1.5 hours, or until beef is tender and sauce has thickened. Let cool slightly.
Preheat oven to 400°F (200°C). Fill individual pie dishes with beef mixture and cover with puff pastry, sealing the edges.
Brush with egg wash and bake for 25–30 minutes, or until pastry is golden and puffed.
Meanwhile, boil peas in salted water for 3–4 minutes, then toss with butter.
Serve the hot steak & ale pie with mashed potatoes and buttered peas. Garnish mash with dried herbs.

Notes

Let the beef mixture cool before adding to pastry to prevent soggy bottoms.
Use a good quality ale for depth of flavor.
You can substitute shortcrust pastry if preferred.
For extra richness, stir a knob of butter into the mash before serving.

Nutrition

Serving Size: 1 plate
Calories: 780
Sugar: 5g
Sodium: 940mg
Fat: 43g
Saturated Fat: 17g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 58g
Fiber: 5g
Protein: 42g
Cholesterol: 145mg