British Steak and Ale Pie with Buttery Pastry Lid

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A cornerstone of British pub menus, this Steak and Ale Pie features fork-tender chunks of braised chuck steak in a rich, malty stout gravy, sealed beneath a crisp golden puff pastry lid. The slow simmer builds deep savory flavor, while the glossy egg-washed crust shatters into the saucy filling with every spoonful.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 5 gSugar
• 44 gProtein
• 880 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the beef and ale filling

• 2 lb (900 g) beef chuck, trimmed and cut into 1-inch cubes
• 2 tbsp plain flour
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp sunflower oil
• 2 large yellow onions, finely sliced
• 3 cloves garlic, minced
• 8 oz (225 g) cremini or button mushrooms, quartered
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 12 fl oz (350 ml) British stout or porter ale
• 1 1/2 cups (350 ml) hot beef stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1 tbsp unsalted butter, cold and cubed

For the pastry lid and assembly

• 14 oz (400 g) all-butter puff pastry sheet, thawed if frozen
• 1 large egg, beaten with 1 tbsp milk
• 1 tbsp sesame seeds (optional)

Directions

1. Pat the beef cubes dry and toss with flour, salt, and pepper. Heat the oil in a large heavy-bottomed pot over medium-high until shimmering, then brown the beef in two batches for about 2 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the onions to the same pot. Cook for 6 to 8 minutes until deeply golden, stirring up the browned bits, then stir in the garlic and mushrooms and cook 3 more minutes.
3. Add the tomato paste and Worcestershire sauce and stir for 1 minute until darkened. Pour in the stout, scraping the base, and simmer for 3 minutes to cook off the harsh alcohol.
4. Return the beef and any juices to the pot along with the stock, bay leaves, and thyme. Bring to a gentle simmer, cover, and braise on low for 2 to 2 1/2 hours, until the beef is fork-tender and the gravy has thickened.
5. Remove the lid, simmer uncovered for 10 minutes to concentrate the sauce, then stir in the cold butter for a glossy finish. Discard the bay leaves and taste for seasoning.
6. Spoon the hot filling into a 9-inch round or oval pie dish (about 2 inches deep) and let it cool for 10 minutes so the pastry does not melt on contact.
7. Roll the puff pastry into a 10-inch round on parchment, drape over the dish, and tuck the edges down inside the rim. Crimp decoratively and cut 4 steam vents in the top.
8. Brush the pastry all over with the egg wash, sprinkle with sesame seeds if using, and place the pie on a baking sheet. Bake at 400°F (200°C) for 25 to 30 minutes until puffed and deeply golden.
9. Rest the pie for 10 minutes before serving with buttered peas, mashed potatoes, or a sharp green salad.

Cook’s Notes

• For the deepest flavor, marinate the beef in the stout with the bay leaves and thyme for 4 hours or overnight in the fridge before browning.
• A dark British ale such as Guinness, Newcastle, or a local porter gives the richest gravy; avoid hoppy IPAs which turn bitter when reduced.
• If the top of the pastry browns too quickly, tent loosely with foil after 20 minutes of baking.
• Make the filling a day ahead and refrigerate; this also allows the gravy to set so the pastry lid stays crisp rather than soggy.
• Leftover pie keeps covered in the fridge for 3 days; reheat in a 350°F oven to revive the pastry crunch.

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