Beef and Ale Pot Pies

Stew braising steak in a rich, aley gravy to make these tasty individual pies. Topped with readymade shortcrust pastry, they’re an easy but full-flavoured treat for Sunday lunch or chilly winter evenings.


  • Prep Time: 35 minutes
  • Cook time: 2 hours
  • Serves: 4 people


  • 450g grass-fed braising steak, cut into 2.5cm cubes
  • 2 tablespoons rapeseed or olive oil
  • 2 tablespoons plain flour
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 3 large carrots, peeled and roughly chopped
  • 75g fresh or frozen peas
  • 600ml pale ale or good, hot beef stock
  • 2 teaspoons tomato purée
  • 1 tablespoon Worcestershire sauce
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • ½ x 500g pack shortcrust pastry
  • 1 egg, beaten

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. In a large bowl, add the flour and seasoning. Add the beef and toss in the seasoned flour.
  2. Heat the oil in a large frying pan on a moderate heat then cook the beef in batches for 3-4 minutes until brown, turning occasionally. Transfer to a large casserole dish.
  3. Cook the onions, garlic and carrots in the same frying pan for 3-4 minutes then transfer to the casserole dish.
  4. Add the peas, ale or stock, tomato purée, Worcestershire sauce, thyme and bay leaves.
  5. Place the casserole dish on a hot hob and bring to the boil. Reduce the heat, cover and cook for 1½ hours, stirring occasionally.
  6. Remove from the heat and allow to cool slightly. Remove the bay leaves.
  7. Preheat the oven to 200°C, 180°C, Fan, Gas mark 6.
  8. Spoon the beef casserole equally into four 300ml round or oval dishes, reserving any leftover gravy. Brush the edges of each dish with water. Roll out the pastry on a lightly floured surface and cut four equal rounds to fit over the pie dishes. Seal around the edges then make a small hole in the centre of each pie to allow the steam to escape.
  9. Place on a large baking sheet and bake for 20 until the pastry is golden brown.
  10. Serve with mashed potato, seasonal vegetables and the remaining hot gravy from the pan.

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