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Taking out a slice of steak Ale and Mushroom pie with a wooden spoon
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4.98 from 42 votes

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.
Prep Time20 minutes
Active Time2 hours 40 minutes
Total Time3 hours
Course: Main Course
Cuisine: British
Keyword: Ale, beef, beef ale and mushroom pie, beef and mushroom pie, british meat pie, double crust, Homemade, mushroom, Pie, pub, puff pastry, Slow Cooked, Steak, steak ale mushroom pie, steak and ale pie puff pastry, steak and ale pie with puff pastry, steak and mushroom pie, steak mushroom and ale pie
Yield: 6 people
Calories: 1067kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 tablespoon 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 tablespoon Garlic Puree or 6 cloves of crushed garlic
  • 1 tablespoon Sundried Tomato Puree or 2 tablespoon regular Tomato Puree
  • 1 tablespoon Sherry or Balsamic vinegar
  • 1 tablespoon 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 tablespoon Butter for greasing the pie dish
  • 2 packets Ready Rolled Puff pastry (can use shortcrust pastry if preferred)
  • 1 Egg beaten for egg wash

Instructions

  • Pre heat the oven at 180°C Fan /200°C/ 400° F Gas mark 6
    Place the chopped shallots into a frying pan with some olive oil and cook until softened and golden
    3 Large Shallots, 1 tbsp Olive Oil
    Chopped onions cooking in a cast iron pan
  • 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)
    350 g (3 cups) Mushrooms, 2 Carrots , 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree, 500 g (1.1lb) Diced Beef / Stewing/Braising Steak
    Diced beef, chopped onion, carrots, chestnut and oyster mushrooms cooking in a cast iron pan
  • Add sherry/balsamic vinegar followed by stock.
    1 tbsp Sherry or Balsamic vinegar, 300 ml (1¼ cup) Beef Stock
    Pouring in beef stock into a cast iron pan cooking Diced beef, chopped onion, carrots, chestnut and oyster mushrooms in a cast iron pan
  • Add doom bar or your chosen ale.
    350 ml (1 ½ cup) Doom Bar Ale
    Pouring Doombar ale into the steak and ale filling cooking in a cast iron pan
  • Mix 1 tablespoon of flour into a paste with 1 tablespoon of cold water. Add the flour slurry to the pie mixture.
    1 tbsp Plain Flour
    Pouring pain flour mixed with water into the steak and ale filling cooking in a cast iron pan
  • 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.
    2 Sprig of Rosemary, 2 Sprig of Thyme, 2 Bay leaves
    Fresh sprigs of rosemary and thyme added to the pie steak and mushroom pie filling cooking in a cast iron pan
  • 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.
    2 packets Ready Rolled Puff pastry
    Cutting a circle shape with a silver knife using a white and blue pie dish to shape
  • 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.
    Placing the white and blue pie dish on top of the puff pastry to make the circle shape for the pie
  • Grease the pie dish with butter.
    ½ tbsp Butter
    Placing the sheet of puff pastry on top of the white and blue pie dish
  • Gently push the pastry into the pie dish.
    Pushing the puff pastry into the white and blue pie dish to make an area for the steak and mushroom filling to be placed into.
  • Lightly score a diamond pattern on the lid and store the lid and base separately in the fridge until the pie filling is ready.
    Scoring the top of the puff pastry sheet to be place on top of the pie
  • 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.
    The doombar pie steak filling cooked in a cast iron pan
  • Spoon the filling mixture into the pie dish.
    Placing the steak ale and mushroom filling into the puff pastry in a pie tin
  • Beat the egg together and use around the pastry hanging on the rim of the pie dish
    1 Egg
    Coating the edge of the puff pastry pie case with egg wash with a black silicone brush
  • Add the pie lid and gently egg wash over the top.
    Coating the top of the puff pastry pie case with egg wash with a black silicone brush
  • 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.
    Crinkling the edges of the puff pastry pie case by hand
  • Brush the folds with more egg and then place in the oven at 180°C Fan /200°C/ 400° F Gas mark 6 for 40 mins.
    Steak Ale and Mushroom Pie in a white and blue pie dish ready to go in the oven
  • Enjoy!
    Taking out a slice of steak Ale and Mushroom pie with a wooden spoon

Video

Nutrition

Calories: 1067kcal | Carbohydrates: 74g | Protein: 39g | Fat: 67g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 12456mg | Potassium: 928mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3524IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 7mg