• Rob

Classic British Steak & Ale Pie

You really can't beat a classic and this Steak & Ale Pie really delivers. However, It is important to know that one slice won't be enough.


3 tbsp plain flour

1 tbsp tomato purée

1 tsp malt or red wine vinegar

400ml sweet brown ale

600ml beef stock

2 bay leaves (not baileys)

few thyme sprigs

2 onions, chopped

3 carrots, chopped

1 tbsp vegetable oil

12 slices smoked bacon

1kg diced steak

for the pastry

150g lard

150g butter

2 egg yolks

700g plain flour

2 tsp English mustard powder


1. Heat your oven to 160C/gas 3. Heat the vegetable oil in a casserole dish and fry the bacon in the dish for 5 minutes. Remove and set aside once browned. In the same pan, brown the beef in batches, then set aside.

2. Add the carrots and onions to the pan and cook for 5 minutes. Stir in the purée, vinegar and flour. Pour the beef and bacon into the pan and stir in well. Now add the ale, stock, thyme and bay leaves. Season with salt and pepper and bring to a simmer. Cover the dish with a lid and cook in the oven for around 2 hours, or until the meat is tender. Allow everything to cool, then strain off half the liquid into another container.

3. For the pastry, mix the mustard powder, lard, butter and flour with a pinch of salt. Then add 250ml cold water to make a soft dough. Knead the thyme leaves into the pastry and then cover and leave in the fridge for at least an hour.

4. Heat the oven to 220C/gas 7 and put a baking tray in the oven. Butter up the dish and dust with flour. Cut off a third of the pastry and set aside. With the remaining pastry, roll out to a thick round that will line the pie dish with an overhang. Pour in the beef mixture (you want the filing to be slightly higher than the rim of the dish). Brush the edges with the egg yolk. Cover the pie with the remaining pastry. Brush the top with more yolk, then make a hole in the centre of the pie.

5. Bake for 20 minutes, then remove and brush again with yolk, then bake for a further 20-25 minutes. Leave to rest for 10 minutes, heat up your gravy and enjoy.



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Woods Traditional Family Butchers Est. 1992

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