This easy slow cooker steak and ale pie is made with braising steak, smoked bacon, mushrooms and a rich dark ale gravy under crisp puff pastry. Just set it going for 7–8 hours and it serves 6.
I love this recipe because you do 30 minutes of prep in the morning, then the slow cooker does the rest. By evening the whole house smells incredible and supper is practically ready.
Slow Cooker Steak and Ale Pie Ingredients
- 2 tbsp sunflower oil
- 200g smoked streaky bacon, cut into 1cm strips
- 850g braising steak, cut into 2.5cm cubes
- 25g plain flour, seasoned with salt and pepper
- 2 medium onions, roughly chopped
- 2 cloves garlic, finely chopped
- 250g chestnut mushrooms, halved
- 1 tbsp tomato purée
- 500ml dark ale or stout
- 500ml beef stock
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp cornflour mixed with 2 tbsp cold water
- 100g butter
- 375g ready-rolled puff pastry
- 1 egg, beaten, for egg wash
How To Make Slow Cooker Steak and Ale Pie
- Fry the bacon: Heat 1 tbsp of sunflower oil in a large frying pan over a medium heat. Add the bacon strips and cook for 3–4 minutes until crisp and golden. Transfer to the slow cooker.
- Brown the beef: Toss the beef cubes in the seasoned flour. Add the remaining oil to the frying pan and turn the heat up to high. Brown the beef in batches until well coloured on all sides, then transfer to the slow cooker.
- Cook the onions: Lower the heat to medium. Add the onions and garlic to the pan and cook for 5 minutes until softened. Stir in the tomato purée and cook for 1 minute, then add to the slow cooker.
- Add the liquids and herbs: Pour the dark ale and beef stock into the slow cooker. Add the Worcestershire sauce, thyme sprigs and bay leaves. Stir gently to combine.
- Slow cook the filling: Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is completely tender and falls apart easily.
- Add mushrooms and thicken: About 30 minutes before the end, stir in the chestnut mushrooms. If the gravy is too thin, stir in the cornflour mixture and cook for a further 15–20 minutes until thickened.
- Finish the gravy: Remove the bay leaves and thyme sprigs. Stir in the butter for a glossy finish and season to taste with salt and pepper.
- Bake the pastry lid: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Lay the puff pastry on a baking tray lined with baking paper. Brush with beaten egg and bake for 15–20 minutes until puffed up and deep golden brown.
- Serve: Spoon the hot filling into bowls or a pie dish and place the baked pastry lid on top. Serve straight away.
Tips for the Best Slow Cooker Steak and Ale Pie
- Pick the right cut of beef: Braising steak or chuck steak are ideal. These tougher, well-marbled cuts break down during the long cook and become very tender. Avoid lean cuts as they dry out.
- Always brown the beef first: Searing the beef in small batches on a high heat builds a deep, caramelised crust. This adds a huge amount of flavour to the gravy. Do not skip this step.
- Choose the right ale: A dark, malty British ale works best. Look for a brown ale, porter or stout. Avoid anything too hoppy or bitter like an IPA, as that bitterness concentrates during cooking. For a Guinness version, try our steak and Guinness pie.
- Thicken the gravy if needed: Slow cookers trap moisture, so the gravy can be thinner than expected. Stir in the cornflour mixture about 30 minutes before the end to thicken it. You can also remove the lid for the last 30 minutes on high.
- Bake the pastry separately: Pastry cannot crisp up in a slow cooker. Baking the puff pastry lid in the oven ensures it stays golden and flaky. If you enjoy slow-cooked beef dishes, our Hairy Bikers beef bourguignon uses a similar low-and-slow method.
What to Serve with This Pie
Creamy mashed potatoes are the classic partner, perfect for soaking up the rich ale gravy. Dauphinoise potatoes also work well if you want something more indulgent.
On the side, mushy peas, steamed broccoli or buttered cabbage all help cut through the richness. Roasted root vegetables like carrots and parsnips make this a proper winter meal. A beef stew and dumplings is another great option if you fancy something similar without the pastry.
How to Store and Reheat Leftovers
Store the filling and the pastry lid separately in airtight containers in the fridge for up to 3 days. Keeping them apart stops the pastry going soft.
Reheat the filling on the hob or in the microwave until piping hot. Crisp the pastry lid in a hot oven for a few minutes before serving.
The filling freezes well for up to 3 months. Cool it completely, then freeze in portions. Thaw overnight in the fridge and reheat thoroughly before serving.
Bake a fresh pastry lid when you are ready to eat, as frozen pastry loses its crispness.
Nutrition Facts
- Calories: 433 kcal
- Protein: 53g
- Carbohydrates: 17g
- Fat: 17g
- Saturated Fat: 5g
- Sodium: 1024mg
Nutrition information is estimated and may vary based on ingredients used.
Frequently Asked Questions
A dark, malty British ale like a brown ale, porter or stout works best. Avoid hoppy IPAs as the bitterness concentrates during the long cook. Newcastle Brown Ale and Old Speckled Hen are both solid choices.
Slow cookers trap moisture, so the gravy can end up thinner than expected. Stir in 2 tbsp cornflour mixed with 2 tbsp cold water about 30 minutes before the end, or remove the lid and cook on high for the last 30 minutes.
It is not recommended. The moist environment inside a slow cooker prevents pastry from crisping, so you would end up with a soggy top. Baking the pastry lid separately in the oven is the best approach.
Yes, the pie works well without them if you prefer. You can also swap chestnut mushrooms for button mushrooms. If you want an even richer twist, try our steak and Stilton pie instead.
Jamie Oliver’s version uses Guinness and cheese in the filling and is cooked in the oven rather than a slow cooker. This Hairy Bikers version is simpler to prepare and uses a traditional dark ale for a classic British pub flavour.
You May Also Like:
- Hairy Bikers Steak and Guinness Pie
- Hairy Bikers Steak and Stilton Pie
- Hairy Bikers Beef Stew and Dumplings
- Hairy Bikers Beef Bourguignon (Slow Cooker)
- Hairy Bikers Chicken and Mushroom Pie
Hairy Bikers Slow Cooker Steak and Ale Pie Recipe
Description
This Hairy Bikers slow cooker steak and ale pie is loaded with tender braising steak, smoked bacon and chestnut mushrooms in a rich dark ale gravy, topped with crisp golden puff pastry. Serves 6.
Ingredients
Instructions
- Fry the bacon in 1 tbsp sunflower oil for 3–4 minutes until crisp. Transfer to the slow cooker.
- Toss beef in seasoned flour. Brown in batches in the remaining oil on high heat. Transfer to the slow cooker.
- Cook onions and garlic for 5 minutes. Stir in tomato purée for 1 minute. Add to the slow cooker.
- Pour in the ale, stock and Worcestershire sauce. Add thyme and bay leaves. Cover and cook on low for 7–8 hours.
- Stir in mushrooms 30 minutes before the end. Add the cornflour mixture to thicken if needed.
- Remove bay leaves and thyme. Stir in butter and season to taste.
- Bake puff pastry at 200°C (180°C Fan) for 15–20 minutes until golden. Place on top of filling to serve.
