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Easy Steak and Ale Pie Recipe

Updated on August 6, 2012

On a trip to London several years ago during the fall, I enjoyed the atmosphere and food of several British pubs. My favorite meal was a Steak and Ale Pie along with a pint of Guinness at the Duke of York, a pub near Victoria Station and the Victoria Palace Theatre. Meat pies are a traditional, classic British food (and no, not the Sweeney Todd kind), and the Steak and Ale Pie is a popular version found in the pubs, perfect as a comfort food on a chilly evening. When a lot of people think about British cuisine, they think of bland, tasteless food, but that it just not the case. This pie is really quite flavorful and filling. I enjoyed the pie so much that I vowed to come home and start making them.

Steak and Ale Pie, after someone pulled off some of the buttery-flavored crust and ate it!
Steak and Ale Pie, after someone pulled off some of the buttery-flavored crust and ate it! | Source
3.5 stars from 6 ratings of Easy Steak and Ale Pie

Cook Time

Prep time: 50 min
Cook time: 40 min
Ready in: 1 hour 30 min
Yields: One 9 inch pie serves about 6 people

Ingredients

  • 1 1/4 pounds beef stew meat, cubed
  • 1 diced medium onion
  • 12 fluid ounces lager beer
  • 2 cloves minced garlic
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon fresh parsley, chopped
  • 2 tablespoons Worcestershire sauce, (can substitute with soy sauce)
  • 2 cups potatoes, peeled and cubed
  • 1 1/2 cups mushrooms, cut into quarters
  • 2 tablespoons flour
  • 1 pastry for double-crust pie
Cooking the ingredients for a Steak and Ale Pie
Cooking the ingredients for a Steak and Ale Pie | Source

Instructions

  1. Cut up the stew meat into bite-sized pieces. Add the meat, diced onion, and ale to a large saucepan. Cover and simmer over low heat until the meat is tender, about 30 to 35 minutes. While this is cooking, cube the potatoes and quarter the mushrooms.
  2. Preheat the oven to 400 degrees.
  3. Season the beef mixture with the garlic, thyme, parsley, and Worcestershire sauce. Stir together.
  4. Add the cubed potatoes and mushrooms and stir. Cover and simmer over medium heat until the potatoes are starting to become tender, about 10 to 15 minutes.
  5. Take the pie crusts out of the freezer and invert one onto wax paper, letting it thaw and become flat.
  6. Put a small amount of the liquid into a small bowl and whisk together with the flour. Stir back into the beef mixture and simmer until slightly thickened. You might find that you need to add more flour.
  7. Place one of the pie crusts in the bottom and up the side of a 9 inch pie plate, preferably a deep pie plate. If you buy the deep-dish double-crust that comes in an aluminum pie dish, you can use that as these days they are made oven-friendly. Put the beef mixture on top of the crust and cover with the other pie crust. Crimp the edges and cut slits on the top to allow it to vent.
  8. Put the filled pie plate on top of a baking sheet to catch anything that might spill over. Bake in the preheated oven for 35 to 40 minutes, until the crust is golden brown and the gravy is bubbling.
  9. Cut up, serve, and enjoy!

Comments

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    • viking305 profile image

      L M Reid 5 years ago from Ireland

      I make a lot of steak and onion or steak and vegetable pie but have not tried this recipe yet. I hear from a lot of people who eat it that the ale gives this recipe a very tasty flavour.

      I shall make this steak and ale pie next time to see for myself.

      Shared on Twitter. Voted 5 stars

    • rex michaels profile image

      rex michaels 5 years ago

      And who ever said the British couldn't cook, this one is on my list of must try, thanks for the excellent hub

    • staceyh profile image
      Author

      staceyh 5 years ago from Texas

      Hi Gordon, thanks for reading! Funny - small world, isn't it? I'm hoping to get back there sometime in the near future and stop by there again!

    • Gordon Hamilton profile image

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Stacey. Recipe sounds delicious and you are certainly right about the popularity of steak and ale pie in Britain! Funnily enough, I knew the Duke of York pub quite well when I lived in London as I used to travel regularly to and from Victoria Station. Regularly used to stop in for a little refreshment but don't remember ever having a meal. Enjoyed reading your great Hub and thanks for the reminder of a favoured former watering hole! :)