Steak and Mushroom Ale Pie

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.

📖 Step by Step Recipe

This post was updated on 08/03/2025 by bringing the recipe card further up the page for a better user experience.

Or continue reading the tips and tricks in this blog post below 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 the butchers, just look at the beautiful cherry red colour in that meat.

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?

Try serving your pie with our Creamy Mashed Potato, peas and a generous splash of our Onion Gravy

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 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.

More information about the Gia Range of products.

More Beef Recipes

If you like our this beef recipe why out try out some off these meaty meals.