Beef and ale pie is definitely amongst my favourite meals of all time. This pie truly is one of the best pies ever.
Using a traditional beef and ale stew for it’s filling and rich, buttery shortcrust pastry – it’s worth the wait and time in the kitchen, I promise.
How to make a beef & ale pie
Step-by-step recipe photos, scroll down for the full recipe card and ingredient list
1. Begin by following my recipe for a beef and ale stew, this will be your pie filling: https://hintofhelen.com/beef-ale-stew/ (the stew does take a few hours to cook, but this is not active cooking time, it’s about 10 minutes to pull the stew together, then just leave it to cook).
2. Next, you need to make the pastry! You can either make the pastry whilst the stew is cooking and put it in the fridge until ready, or begin to make it once your stew is cooked and ready
3. Firstly, in a bowl add the butter and flour
4. Use your fingertips to mix this together to form a breadcrumb consistency, you want it to be combined
5. Then, gradually add water and mix until the dough starts to come together (stir in with a spoon initially). Then, use your hands to roll the dough into a soft ball
6. Rub the butter into the base of your pie dishes and around the edge
7. Add the pastry to a floured surface and use a rolling pin to roll it out
8. Place the rolled-out pastry in the pie dishes (I tend to use individual pie dishes, you can either do this or use a large pie dish – whichever you prefer!) if you accidentally make a hole, patch it up with another piece of pastry
9. Then add in the stew filling
10. Then, lay another piece of rolled out pastry on top and pinch the sides thoroughly to ensure the filling won’t escape when cooked (if you need to trim the excess pastry from around the pies base to do so – please do
11. Then, trim the edges and pinch to form a crust (you can either twist with your fingers, see the video here for how i do this) or, use a fork to push down and form a nice pattern
12. Then whisk your egg with a fork until the white and yolk are combined, and brush the top of the pie with this (it’ll make it go nicely golden brown in the oven) and cut a couple of holes in the top to allow steam to escape when cooking.
13. Finally, place the pies onto a baking tray (just incase any filling does spill) and bake in the oven for 30 minutes on 180C or until the pastry is cooked and golden
14. Serve and enjoy!
Steak & Ale Pie
A traditional beef and ale pie with buttery shortcrust pastry. Filled with rich, tender beef and ale stew.
Ingredients
- For the Filling:
- Beef & ale stew - link in the instructions
- For the pastry:
- 250g plain flour
- 150g butter
- 3 tbsp water
Instructions
- Begin by following my recipe for a beef and ale stew, this will be your pie filling: https://hintofhelen.com/beef-ale-stew/ (the stew does take a few hours to cook, but this is not active cooking time, it’s about 10 minutes to pull the stew together, then just leave it to cook).
- Next, you need to make the pastry! You can either make the pastry whilst the stew is cooking and put it in the fridge until ready, or begin to make it once your stew is cooked and ready
- Firstly, in a bowl add the butter and flour
- Use your fingertips to mix this together to form a breadcrumb consistency, you want it to be combined
- Then, gradually add water and mix until the dough starts to come together (stir in with a spoon initially). Then, use your hands to roll the dough into a soft-ball.
- Rub the butter into the base of your pie dishes and around the edge
- Add the pastry to a floured surface and use a rolling pin to roll it out
- Place the rolled-out pastry in the pie dishes (I tend to use individual pie dishes, you can either do this or use a large pie dish – whichever you prefer!) if you accidentally make a hole, patch it up with another piece of pastry
- Then add in the stew filling
- Then, lay another piece of rolled-out pastry on top and pinch the sides thoroughly to ensure the filling won’t escape when cooked (if you need to trim the excess pastry from around the base of the pie to do so – please do
- Then, trim the edges and pinch to form a crust (you can either twist with your fingers, see the video here for how I do this) or, use a fork to push down and form a nice pattern
- Then whisk your egg with a fork until the white and yolk are combined, and brush the top of the pie with this (it’ll make it go nicely golden brown in the oven) and cut a couple of holes in the top to allow steam to escape when cooking.
- Finally, place the pies onto a baking tray (just in case any filling does spill) and bake in the oven for 30 minutes at 180C or until the pastry is cooked and golden
- Serve and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 623
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!