Can't beat a homemade, Steak and Mushroom Ale Pie. Follow along with our recipe where we show you how to make a proper pie with puff pastry on the top and bottom, otherwise known as a double crust pie.
The best British pub-style Steak, mushroom and ale pie you will ever cook, with melt in the mouth beef and vegetables. The perfect dinner to impress, UK and US measurements are given.
How to make Steak and Ale Pie?
We take you through every step of making this delicious steak ale and mushroom pie.
See the slideshow video below
Of course, you can go straight to the recipe card to start straight away.Jump to Recipe
Or continue to read through the tips and tricks in this blog post for making this classic pub grub.
What mushrooms to use in Steak and Ale Pie?
We love mushrooms, but can't be too picky with what mushrooms we use as it depends on the season.
So we always use a mix of what we can find. This time we used chestnut mushrooms and oyster mushrooms.
But you can use other varieties we have used shimeji, Chanterelles and button mushrooms before. It is best to do a mixture of different mushrooms for different textures.
What cut of beef is best for pies?
We used some delicious Scottish diced beef from our Millers Meats Box just look at the beautiful cherry red colour in that meat. Their meat comes highly recommended by us.
You can use stewing steak, braising steak or a nice chunk of silverside, you don't need to use expensive meat for making a good Steak and Ale Pie.
Where it is cooked slowly it will make the meat lovely and tender.
What is the best ale to use for steak and ale pie?
We really enjoy the subtlety sweet, yet bitter taste from Doom Bar Ale. It is Luke's favourite Ale.
Of course, if you have a different favourite ale just switch it for any ale you prefer!
How long to cook steak and mushroom pie filling before putting in pastry?
Cook the pie filling covered in the oven for 2 hours. The ale and stock will soak into the mushroom and beef, leaving you with melt in the mouth meat.
Don't be tempted to add more stock you don't want too much moisture as it will make the base of the pie soggy!
What pastry to use for a meat pie?
This is a personal preference, we use puff pastry for the lovely rich buttery flavour, not to mention the flaky top to the lid of the pie.
Can I use shortcrust pastry instead of puff pastry?
Yes, you can use a shortcrust pastry instead of puff pastry, some people prefer the crumbly texture yet sturdier pie structure that shortcrust gives.
Or, if you want to get really technical about it. Why not mix it up and use shortcrust for a nice strong base on the bottom (blind bake for best results) and puff pastry on the top, for the rich flaky layered lid.
What is a double-crust pie?
A double crust pie is a pie which has a base and a lid. In our opinion, a Steak and ale pie should always have a bottom and a top to be classed as a proper pie!
How to roll puff pastry for pie?
You can use ready-rolled puff pastry or a block of puff pastry or if you are feeling really confident make your own puff pastry! You will need a couple of packets.
In this case we use 2 pre rolled packs of puff pastry.
However, the lid doesn't use a whole sheet and the base needs extra as we had to re-roll the leftovers of the top sheet to make the base bigger.
For the top simply cut around the outside of the pie dish as seen below left.
As illustrated by above picture on the right, roll out the next sheet larger than the pie case.
Make sure to grease the pie tin before placing the pastry inside.
How thick should pastry be rolled for pie crust?
Ours was about 4mm thick once rolled out.
Once your pie top and bottom crust is ready keep it in the fridge until needed.
How to prevent a soggy based Steak and Ale Pie?
Here are a few tips to help you prevent a soggy based pie.
Firstly, make sure the filling is thick with not to much liquid.
Allow pie filling to cool down a little before adding to the base.
We are not too fussy on this matter, as the above two tips are enough, but if you want to put the extra effort in.
Then, try using shortcrust pastry for the base & blind bake the bottom pastry first. We don't do this, but others think it makes a sturdier crispy base)
How to join a top and bottom pie crust aka crimping?
So you have got the pie filled, all thats left to do is join the top and bottom crust together!
Make sure you score the pie crust lightly before placing it on top.
Next, egg wash the bottom pastry sheet all around the rim of the pie dish and place the scored lid on top.
Trim away any some of the excess pastry, don't worry about being too neat here.
Lift and fold the overhanging pastry a couple of fingers at a time, folding over as you go.
How long to bake Steak, Mushroom and Ale Pie for?
Bake at 180°C for 40 minutes. The pie will come out perfectly flaky and golden!
How to cut perfect slices of Steak and Ale pie?
So, if you are serving up to your family, who cares simply serve straight away!
However, to prevent your pie turning to a soggy mess when cut, allow it to cool down a little before serving.
Simply allowing time for the pie filling to cool about 30-40 minutes. Will certainly prevent the top crust collapsing and the filling spilling all over the plate.
What to serve with Steak and Ale Pie?
Or, try serving with Spicy Potato Wedges, Broccoli & Carrots?
How to store leftover Steak & Ale pie?
If you have any pie leftover, you can cover with foil and keep in the fridge for up to 4 days.
How to reheat Steak & Ale Pie in oven or microwave?
Preheat the oven to 180°C/ 350°F and keep the top of pie covered with foil. Depending on how much pie is left it will take between 25-40 minutes to reheat.
A quicker way is to microwave a slice at a time per person until piping hot.
Steak and Mushroom Ale Pie
- 1 tbsp Olive Oil
- 3 Large Shallots finely chopped (can use onions)
- 350 g (3 cups) Mushrooms A mix is best we used 250g chopped Chestnut and 100g Oyster
- 2 Carrots finely chopped
- 500 g (1.1lb) Diced Beef / Stewing/Braising Steak Cubed
- 1 tbsp Gia Garlic Puree or 6 cloves of crushed garlic
- 1 tbsp Gia Sundried Tomato Puree or 2 tbsp regular Tomato Puree
- 1 tbsp Sherry or Balsamic vinegar
- 1 tbsp Plain Flour
- 300 ml (1¼ cup) Beef Stock made from 2 stock cubes
- 350 ml (1 ½ cup) Doom Bar Ale Or your chosen brand of Ale
- 2 Sprig of Rosemary
- 2 Sprig of Thyme
- 2 Bay leaves
- ½ tbsp Butter for greasing the pie dish
- 2 packets Ready Rolled Puff pastry (can use shortcrust pastry if preferred)
- 1 Egg beaten for egg wash
- Pre heat the oven at 190°C/375°F. Place the chopped shallots into a frying pan with some olive oil and cook until softened and golden
- Add the garlic, tomato puree, mushrooms, carrots and diced beef. Stir to mix.The beef does not need to be cooked through at this point ( it will finish cooking in the oven)
- Add sherry/balsamic vinegar followed by stock.
- Add doom bar or your chosen ale.
- Mix 1 tbsp of flour into a paste with 1 tbsp of cold water. Add the flour slurry to the pie mixture.
- Finally add herbs and bay leaves. Put lid on casserole dish, (or tightly cover with foil) place in the oven at 190°C/375°F and cook for 2 hrs.
- Roll out one of the puff pastry ready rolled sheets and use the pie dish (ours has a 25cm/10inch circumference) to cut around. This will be the lid of the pie.
- Use the left over pastry from the first sheet to add to the second sheet for the pie base.Roll out until big enough to line your pie dish with an overhang.
- Grease the a pie dish with butter.
- Gently push the pastry into the pie dish.
- Lightly score a diamond pattern on the lid and store the lid and base separately in the fridge until the pie filling is ready.
- Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.
- Spoon the filling mixture into the pie dish.
- Beat the egg together and use around the pastry hanging on the rim of the pie dish
- Add the pie lid and gently egg wash over the top.
- Trim away any excess pastry and lift and fold the overhanging pastry a couple of fingers at a time, folding as you go. All the way around.
- Brush the folds with more egg and then place in the oven at 180°C/350°F for 40 mins.
Steak and Ale Pie can be served any day of the week, in this case, it was a Sunday dinner for the family.
Such a huge achievement when you hear family saying they don't want the meal to end!
Cheat ingredients we used in this recipe!
A few cheat products used to help speed up this already speedy recipe, all available from UK supermarkets!
Gia Garlic Puree - Garlic ready crushed to put into your recipe, 1tsp is equal to 2 garlic cloves. No more stinky fingers, we use it in most recipes that call for crushed garlic!
Gia Sundried Tomato Puree- Sundried Tomato's in Oil with herbs and spices pureed down to a thick paste, fantastic to add extra richness to any dishes that call for Tomato Puree.
However, you will only need half the amount in comparison to plain Tomato Puree.
If you like our this beef recipe why out try out our Korean Beef recipe