• Rob

Steak, Ale & Mushroom Pie

To celebrate British Pie week we have a recipe for you all to try. This fan favourite has it all. Great meat, great beer, and great pastry. 1 hour to prepare and 3 hours to cook.


2tbsp vegetable oil

2 large onions, roughly chopped

4 large carrots

Small handful of mushrooms

1 kg of diced steak

2 tsp golden caster sugar

300ml dark ale

2 beef stock cubes mixed with 400ml boiling water

200g of bacon, chopped

4 tbsp plain flour

Small bunch of each thyme, parsley and bay leaf

200g chestnut mushrooms

For the Pastry

250g lard or butter

1 egg yolk

650g plain flour


1. Cover the mushrooms in boiling water for 20 minutes.

2. Heat your oven to 160C/Gas 3. Heat up 1tbsp vegetable oil in a large dish and fry your diced steak until brown. Take out and set aside.

3. Add your onions and carrots to the pan. Add a little bit more vegetable and cook for 5 minutes.

4. Then add in the mushrooms, 2 tsp caster sugar, 4 tbsp plain flour and stir until the flour turns brown.

5. Pour the steak and any juices back into the pan and stir in.

6. Add the 300ml dark ale, the mushrooms, and the 2 beef stock cubes with 400ml boiling water.

7. Season the stew, adding in the thyme, parsley and bay leaf. Bring to a simmer.

8. Cover and place in the oven for 2 hours.

9. As the stew is cooking, sizzle your bacon lardons for 3 minutes in vegetable oil.

10. Add 200g halved chestnut mushrooms and cook until golden.

11. Remove from the heat and the when the stew is finished add them in.

12. While you leave everything to cool make the pastry. It is recommended that you make the pastry up to 2 days before you want to make the pie. Mix 650g plain flour and 250g lard or butter together with a pinch of salt. Add 200ml ice-cold water to make a soft dough.

13. Knead the pastry and then leave to rest in the fridge for at least 1 hour wrapped up in cling film.

14. When you are ready to make the pie heat up your oven to 220C/gas 7, leaving a baking tray in there. Grease up a 24-28cm pie dish and dust with flour.

15. Cut off a third of the pastry and set aside for the lid. Roll the pastry out to line the dish with an overhang.

16. Add the steak to the dish, leaving some sauce out of the pie. Make sure that the filling is slightly higher than the rim of the dish (set aside whatever you have left).

17. Roll out the rest of the pastry to a thick round big enough to cover the dish. Brush the edges with 1 beaten egg yolk and then cover with the pastry lid.

18. Crimp the pastry, trim the edges. Brush the top heavily with egg, making a few slits in the centre of the pie. Place on a hot baking tray.

19. Place in the oven and bake for 40 minutes (or until golden brown). Let the pie rest for ten minutes, heating up the remaining sauce/gravy in the mean time. Serve the pie with this sauce, some mash and some greens.

20. Enjoy.



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Woods Traditional Family Butchers Est. 1992

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