This Hairy Bikers Steak and Ale Pie recipe is a rich and delicious recipe, which is made with succulent chuck steak and a savory ale gravy. It’s the ultimate comfort food, ready in about 3 hours and 50 minutes.
Hairy Bikers Steak and Ale Pie Recipe Ingredients
- 1.5 kg (3lb) chuck steak
- 1 onion, finely chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, crushed
- 1 sprig rosemary
- 4 sprigs fresh thyme
- 330 ml (12oz) Ale / beer
- 2 cups beef stock / beef broth
- Salt and black pepper to taste
- 400 g (14oz) puff pastry, thawed
- 1 egg, beaten
How To Make Hairy Bikers Steak and Ale Pie
- Prep and Sear the Beef: Trim any excess fat from the chuck steak and cut it into bite-sized chunks. Pat the meat dry with paper towels and season it generously with salt. In a large, deep pan or Dutch oven, sear the beef in batches over high heat until it is browned on all sides. Remove the beef from the pan and set it aside.
- Sauté the Aromatics: In the same pan, sauté the onion, celery, carrots, crushed garlic, rosemary, and thyme for about 5 minutes, or until the vegetables begin to soften.
- Simmer the Filling: Add the browned beef and any of its resting juices back into the pan. Pour in the ale and the beef stock. Season with salt and pepper, then bring the mixture to a boil.
- Braise Until Tender: Reduce the heat to low, cover the pan with a lid, and allow the stew to simmer gently for 2-3 hours. Alternatively, you can place it in an oven preheated to 160°C/320°F. The filling is ready when the meat is fall-apart tender.
- Assemble the Pie: Preheat your oven to 180°C/350°F. Transfer the cooked steak and ale filling to a pie dish.
- Top with Pastry: Lay the thawed puff pastry sheet over the top of the pie dish. Trim the excess and use a fork or your fingers to crimp the edges to the side of the dish. Brush the top of the pastry with the beaten egg.
- Bake and Serve: Cut a few small slits in the center of the pastry to act as steam vents. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie rest for 5 minutes before serving.
Recipe Tips
- What’s the best beef for a steak pie? Chuck steak is the ideal cut for this recipe. It’s a tougher cut with a good amount of fat and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender, flavorful meat.
- How do I get the richest flavor? Don’t skip the step of searing the beef. Browning the meat properly over high heat creates a deep, caramelized crust (the Maillard reaction) which is the foundation of a rich, savory gravy.
- What kind of ale should I use? For the most authentic flavor, use a classic British-style ale. A dark, malty brown ale, a robust porter, or even a stout will add a wonderful depth to the gravy.
- How do I get a perfectly crispy pastry lid? Ensure your puff pastry is fully thawed but still cold when you place it on top of the hot filling. The contrast in temperature will help it puff up beautifully. The egg wash is also key for achieving that deep golden-brown color.
What To Serve With Steak and Ale Pie
This hearty, classic British pie is a meal in itself, but it’s traditionally served with simple, comforting sides.
- Creamy mashed potatoes or chunky chips (fries)
- Steamed green vegetables, like peas or green beans
- Extra gravy on the side
How To Store Steak and Ale Pie
- Refrigerate: Store leftovers covered in the refrigerator for up to 3 days. It’s best to store the filling and any leftover pastry separately to prevent the crust from becoming soggy.
- Reheat: Reheat the filling in a saucepan on the stovetop. You can refresh the pastry lid in a hot oven for a few minutes to make it crisp again.
- Freeze: The steak and ale filling freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before reheating and topping with a fresh sheet of pastry.
Steak and Ale Pie Nutrition Facts
- Calories: 571 kcal
- Carbohydrates: 20g
- Protein: 57g
- Fat: 30g
- Saturated Fat: 10g
- Sodium: 292mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes. Follow the first three steps on the stovetop to sear the meat and sauté the vegetables. Then, transfer everything to a slow cooker and cook on LOW for 6-8 hours. You can then transfer the filling to a pie dish and top with pastry to bake in the oven.
This recipe relies on the long, slow simmer to naturally thicken the gravy. If your filling seems too thin at the end, you can mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry, stir it into the filling, and let it simmer for another 10 minutes to thicken.
You can, but it’s not traditional for a British-style steak and ale pie, which is typically just a filling with a top crust. If you do add a bottom crust, you will need to blind bake it first to prevent it from becoming soggy under the wet filling.
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Hairy Bikers Steak and Ale Pie Recipe
Description
A rich and comforting British classic with succulent pieces of beef slow-cooked in a savory ale gravy, all topped with a golden, flaky puff pastry crust.
Ingredients
Instructions
- Pat the beef dry, season with salt, and sear in batches in a hot Dutch oven until browned. Remove and set aside.
- In the same pot, sauté the onion, carrots, celery, garlic, and herbs for 5 minutes until softened.
- Return the beef to the pot. Pour in the ale and beef stock. Season, cover, and simmer on low for 2-3 hours until the meat is tender.
- Preheat oven to 180°C/350°F. Transfer the filling to a pie dish.
- Top the pie with the puff pastry, crimp the edges, and brush with beaten egg.
- Cut a few steam vents in the top.
- Bake for 20-25 minutes until the pastry is golden brown and puffed. Rest for 5 minutes before serving.
Notes
- Searing the beef is the most important step for developing a deep, rich flavor in the gravy.
- Use a good quality British-style brown ale or stout for the most authentic taste.
- For the crispiest lid, ensure your puff pastry is still cold when it goes on top of the hot filling.
- This pie filling is even better if made a day in advance, allowing the flavors to meld.
