British Beef and Ale Pie

Indulge in the ultimate comfort food with this classic British Beef and Ale Pie, a hearty and flavor-packed dish that's perfect for cozy evenings. Tender chunks of beef chuck are slow-cooked to perfection in a rich, dark ale-infused gravy, alongside a medley of onions, carrots, celery, and aromatic herbs like thyme and bay leaves. Encased in a buttery, flaky shortcrust pastry, this pie is baked to golden perfection and brushed with an egg wash for an irresistible finish. With its savory filling and traditional pub-style charm, this dish pairs beautifully with creamy mashed potatoes and seasonal vegetables. Great for Sunday dinners or special gatherings, this British Beef and Ale Pie is quintessential comfort food that marries timeless flavors with homely goodness.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 4

Ingredients

• 750 grams Beef chuck (cut into 1-inch cubes)
• 2 tablespoons Olive oil
• 1 large Onion (chopped)
• 2 medium Carrots (diced)
• 2 stalks Celery stalks (chopped)
• 3 cloves Garlic cloves (minced)
• 2 tablespoons Plain flour
• 500 milliliters Dark ale or stout
• 300 milliliters Beef stock
• 1 tablespoon Tomato paste
• 2 teaspoons Fresh thyme
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 500 grams Shortcrust pastry (ready-made or homemade)
• 1 large Egg (beaten, for glazing)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Remove the beef and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for about 5 minutes, until softened.

Step 4

Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and mix well, cooking for another 2 minutes to form a roux.

Step 5

Slowly pour in the ale, stirring constantly to avoid lumps. Add the beef stock, tomato paste, thyme, bay leaves, and the browned beef back into the pot.

Step 6

Bring the mixture to a gentle simmer, cover, and cook for about 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 7

After cooking, remove the thyme sprigs and bay leaves. Check the seasoning and adjust with additional salt and pepper if needed. Allow the filling to cool completely.

Step 8

On a lightly floured surface, roll out the shortcrust pastry to about 5mm thickness. Line a pie dish with half of the pastry, trimming any excess.

Step 9

Spoon the cooled beef and ale filling into the pie dish. Roll out the remaining pastry and place it over the top, sealing the edges by crimping them together. Use a knife to trim the edges neatly.

Step 10

Cut a small steam vent in the center of the pie and brush the top with beaten egg for a glossy finish.

Step 11

Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and crisp.

Step 12

Allow the pie to rest for 5-10 minutes before serving. Serve warm with mashed potatoes, seasonal vegetables, or mushy peas.

Nutrition Facts

Serving size	2514.1 grams (2514.1g)

Amount per serving	% Daily Value*
Calories	4700

Total Fat 309.90g	397%
Saturated Fat 116.60g	583%
Polyunsaturated Fat 2.70g
Cholesterol 996mg	332%
Sodium 5794mg	252%
Total Carbohydrate 272.80g	99%
Dietary Fiber 14.00g	50%
Total Sugars 26.30g
Protein 186.20g	372%

Vitamin D 33IU	166%
Calcium 383mg	29%
Iron 31mg	171%
Potassium 3635mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 16.1%

Carbs: 23.6%