Steak and Ale Pies
Delicious individual savory pies popular in the UK.
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- •1 tblspoon Olive oil
- •Lean beefSlow cooked stewing steak
- •OnionsDiced
- •Beef stockNatural or stock cubes
- •AleYorkshire smooth ale or non-alcoholic beer
- •1 tblspoon Tomato puree
- •1/2 teaspoon SaltGood pinch
- •Black pepperFreshly ground
- •1 Bay leavesLarge
- •CornflourMixed with cold water
- •WaterFor pastry
- •Lard(optional)Or solid vegetable fat
- •Butter
- •FlourFor pastry
- •1 large EggFor egg wash
- •MilkDash for egg wash
- 1
Heat 1 tablespoon of olive oil in a large frying pan over high heat.
2 min
- 2
Fry the beef in batches until browned. Remove and set aside.
10 min
- 3
Add another tablespoon of oil to the pan and fry diced onions until soft and brown.
5 min
- 4
Combine beef, onions, and beef stock in a saucepan over medium heat.
3 min
- 5
Add ale, tomato puree, salt, pepper, and bay leaf. Bring to a boil, then simmer for 1 hour.
1h 0m
- 6
Thicken with cornflour mixed with cold water. Cool completely.
10 min
- 7
Prepare hot water crust pastry with water, lard, butter, flour, and salt. Chill for 1 hour.
1h 0m
- 8
Roll out pastry and line pie tins. Fill with cooled filling.
15 min
- 9
Cover with pastry lids, crimp edges, and brush with egg wash.
10 min
- 10
Bake at 170°C (340°F) for 50 minutes.
50 min
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