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Meat, European

Steak and ale pie with mashed potatoes

Steak and ale pie is a British pie made with beef slow cooked in brown ale, topped with puff pastry, served with mashed potatoes and peas. This recipe serves 4, takes about 2h40 total, rates medium difficulty, and costs €3.90 per person. The key is letting the filling cool completely before adding the pastry, so it stays crisp instead of turning soggy in the oven.

Tonight I'm bringing out the big guns with a steak and ale pie, beef slow cooked in brown ale under puff pastry, with mashed potatoes and peas.

Steak and ale pie with mashed potatoes
Total time
2 h 40
Difficulty
Medium
Cost per person
€3.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Steak and ale pie is the ultimate winter dish, the kind that warms you up without any fuss. The beef, slow cooked for a long time in brown ale, turns meltingly tender, the thick, deep gravy pairs beautifully with the mushrooms and carrots, and the puff pastry brings exactly the crunch the dish needs. Under that golden crust, everything just falls apart on the fork.

This is a recipe for a lazy Sunday, when you have time to let it simmer quietly while you get on with something else. Kids generally love the pie just as much as adults do, and the mash and peas soften the richer, slow cooked flavors for simpler palates. It also works well for guests, it looks impressive without requiring any tricky technique.

The ingredients

4 people

Butcher

  • Beef chuck 800 g

Pantry

  • Brown ale 33 cl
  • Flouroften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • White mushrooms 200 g
  • Potatoes 1 kg

Dairy

  • Puff pastry 1
  • Egg 1
  • Milk 15 cl
  • Butter 50 g

Frozen foods

  • Frozen peas 300 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the beef chuck into cubes, lightly coat them in flour, and brown them in the oil in two batches. 12 min

    Flouring the meat before browning thickens the gravy without needing anything extra later.

  2. Add the onions, carrots, and mushrooms, all chopped, along with the tomato paste and thyme.

    Cook the tomato paste for a minute, it loses its sharpness and turns slightly sweet.

  3. Pour in the brown ale and a glass of water, cover, and let it simmer gently over low heat. 1 h 40

    Pick a mild brown ale, a very bitter one will carry bitterness straight into the gravy.

  4. Pour the filling into a pie dish and let it cool, then cover with puff pastry, pinching the edges to seal.

    Cut a small vent in the center of the pastry so steam can escape.

  5. Brush with beaten egg and bake at 200°C until the pastry is puffed and golden. 30 min

    Brush with egg twice, five minutes apart, for a deeper color.

  6. While it bakes, make the mash with the potatoes, hot milk, and butter, and cook the peas. 25 min

    Warm the milk before adding it, the mash stays smooth and doesn't cool down.

Our tips to get it right

  • Use a pie dish with fairly high sides, the filling is generous and tends to spill over during baking.
  • If your gravy is still too thin after simmering, take the lid off for the last fifteen minutes so it reduces properly.
  • Cover the pastry edges with a bit of foil if they brown too fast before the center has a chance to cook through.

The variations

  • Swap the beef chuck for venison in winter for a more gamey version, the simmering time stays the same.
  • For a vegetarian version, replace the beef with a mix of mushrooms and lentils, and use a rich vegetable stock instead of ale.
  • For a quicker, kid friendly version, make individual mini pies in ramekins, they bake faster and are easy to serve.

What to serve it with

  • A sharply dressed green salad
  • Bread for mopping up the gravy
  • A dry cider or alcohol free beer

Storage

The pie keeps for 2 to 3 days in the fridge in a sealed container. You can freeze the filling alone before baking for up to 2 months, then assemble it with fresh pastry on the day. Reheat in the oven at 180°C so the pastry crisps back up.

Questions about this dish

Can you make the filling ahead of time?

Yes, it's actually recommended. The filling cools completely and the flavors deepen, so all that's left the next day is adding the pastry and baking.

Which ale works best for this recipe?

Choose a mild brown ale, Belgian style or a low bitterness English ale. A very bitter beer carries through into the gravy and throws off the balance of the dish.

Can shortcrust pastry replace puff pastry?

Yes, shortcrust gives a more rustic result with less crunch. It's also a simpler option if you're cooking with kids.

Why coat the beef in flour before browning it?

The flour forms a light crust that helps browning and naturally thickens the gravy as it simmers. That way you avoid adding extra flour or cornstarch at the end of cooking.

How long does it take to make a steak and ale pie with mashed potatoes and peas?

Count 2 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a steak and ale pie with mashed potatoes and peas?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steak and ale pie with mashed potatoes and peas cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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