National Pie Week is the perfect excuse to celebrate one of Britain’s most comforting classics, a proper Steak & Ale Pie. Rich, slow-cooked beef, a deeply savoury gravy and crisp, golden hot water pastry… it doesn’t get much better than that.
Our Executive Chef has created this recipe to honour everything we love about traditional British pies. It’s hearty, full of flavour and well worth the time. Whether you’re cooking for family, friends or simply marking National Pie Week in the best possible way, this pie delivers every time.
Ingredients (Serves 4–6)
For the filling
900g British beef chuck or blade, cut into large chunks
2 tbsp plain flour
Salt & cracked black pepper
2 tbsp vegetable oil or beef dripping
1 large onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
500ml blonde ale
300ml good beef stock
1 tbsp tomato purée
1 tsp fresh thyme (or ½ tsp dried)
1 bay leaf
1 tsp Worcestershire sauce
1 tsp brown sugar (optional)
For the hot water pastry
500g plain flour
150g lard
200ml water
1 tsp salt
1 egg (for glazing)
Method
Toss the beef in flour, salt and pepper. Heat the oil in a heavy casserole and brown the beef in batches, then remove and set aside.
In the same pan, soften the onion and carrot for 5–7 minutes. Add the garlic and cook briefly, then stir in the tomato purée and return the beef to the pan.
Pour in the ale and let it bubble for 2–3 minutes. Add the stock, thyme, bay leaf, Worcestershire sauce and brown sugar (if using).
Cover and simmer gently for 1½–2 hours, until the beef is fork-tender and the gravy is thick and rich. Remove the bay leaf and allow the filling to cool completely.
To make the hot water pastry, preheat the oven to 180°C (fan 160°C). Heat the water and lard together until just boiling.
Mix the flour and salt in a bowl. Pour in the hot liquid and mix to form a dough. Knead lightly while still warm until smooth.
To assemble the pie, roll out two-thirds of the pastry and line a deep pie tin. Fill with the cooled steak and ale mixture.
Roll out the remaining pastry to form a lid. Seal the edges, crimp neatly and cut a small steam hole in the centre. Brush with beaten egg.
Bake for 45–55 minutes, until golden and crisp.
Chef’s Tips
Make the filling a day ahead (if you can), the flavour then deepens beautifully overnight.
For extra richness, stir a knob of butter into the gravy before filling the pie.
If the pastry cracks while shaping, simply patch it while warm, hot water pastry is very forgiving.
Serve with buttery mashed potatoes, seasonal vegetables and plenty of extra gravy on the side.
Happy National Pie Week and enjoy!
