Traditional London Steak and Ale Pie
Tender British beef slow-braised with rich London porter and mushrooms, crowned with a crisp, golden puff pastry lid.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •large casserole dish
- •pie dish
- •rolling pin
- •pastry brush
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 36 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 680 kcal
Instructions
- 1
Heat one tablespoon of oil in a casserole dish over a medium-high hob.
- 2
Toss the beef with flour, then brown in batches until nicely caramelised and set aside.
- 3
Add remaining oil to the dish and fry the onions and carrots for five minutes until softened.
- 4
Stir in the garlic and mushrooms, cooking for two minutes until fragrant.
- 5
Return the beef to the dish and pour in the dark ale, scraping up all caramelised bits.
- 6
Add the beef stock, Worcestershire sauce, and thyme, then bring the mixture to a gentle boil.
- 7
Cover with a lid, lower the heat, and simmer gently for two hours until the beef is tender.
- 8
Spoon the filling into your pie dish and allow it to cool completely.
- 9
Preheat your fan oven to 190°C (210°C conventional).
- 10
Drape puff pastry over the dish, trim overhang, and crimp (press and seal) pastry edges securely.
- 11
Cut a small steam slit in the centre and brush the pastry top evenly with beaten egg.
- 12
Bake for thirty minutes until the pastry lid is puffed, crisp, and deep golden brown.
Chef's tips
Always cool the stew completely before topping with pastry so the bottom stays crisp rather than soggy. Use a malty, rich London porter or dark stout to give the gravy its authentic deep colour and flavour.
Ingredient substitutions
- London porter → dark stout or traditional English bitter
- puff pastry → shortcrust pastry
Storage
Keep leftover pie covered in the fridge for up to three days.
Reheating
Reheat uncovered in a fan oven at 170°C for twenty minutes until piping hot and crisp.
Common mistakes to avoid
- •Covering piping hot filling with pastry, which melts the pastry butter and causes sogginess.
- •Boiling the braising steak too vigorously, resulting in tough meat instead of melt-in-the-mouth tenderness.
- •Forgetting to cut a steam vent, causing gravy to bubble over the sides.
Serving suggestions
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