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Classic British Steak and Ale Pie with Braised Beef, Mushrooms, and Flaky Puff Pastry
The quintessential British pub pie: prime chuck steak slow-braised to melt-in-mouth tenderness with chestnut mushrooms in rich dark ale gravy, baked under a tall, golden puff pastry lid.
Prep
25 min
Cook
105 min
Total
130 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
6
- Beef chuck steak, cut into 3cm cubes900 g
- All-butter puff pastry sheet350 g
- British dark ale or stout350 ml
- Cremini mushrooms, halved250 g
- Large yellow onion, diced1 pc
- Carrots, thickly sliced2 pc
- Rich beef stock300 ml
- Flour for dusting meat2 tbsp
- Tomato paste1 tbsp
- Fresh thyme sprigs1 tbsp
- Egg yolk beaten with 1 tbsp milk for glaze1 pc
- Sea salt1 Ā½ tsp
- Ground black pepper1 tsp
Preparation Steps
1
Season beef with salt, pepper, and flour. Brown in batches in a Dutch oven until deeply caramelized; remove meat and sautƩ onions, carrots, and mushrooms for 5 mins.
10 min timer
2
Return beef, add tomato paste, thyme, dark ale, and beef stock. Simmer gently for 75 mins until meat is tender and gravy is thick; cool filling completely to room temperature.
75 min timer
3
Pour cooled filling into pie dish. Top with puff pastry, crimp edges, cut a small vent, and brush with egg glaze. Bake at 200Ā°C for 25-30 mins until pastry is puffed and golden.
30 min timer
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Nutrition Facts
per servingCalories
590
Protein
38g
Carbohydrates
34g
Fat
33g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
