Steak and ale pie is a classic British dish with slow-cooked beef, rich ale gravy and a golden pastry lid. For a traditional family dinner, Delia Smith Steak and Ale Pie Recipe brings together simple ingredients and plenty of flavour.
Ingredients
For the Beef Filling:
- 900g braising steak, cut into medium cubes
- 2 large onions, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 400ml brown ale
- 250ml beef stock
- 1 tablespoon tomato purée
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
For the Pastry:
- 375g ready-rolled puff pastry
- 1 medium egg, beaten
- 1 tablespoon milk
- A little flour for dusting
Preparation Time: 25 minutes
Cooking Time: Approximately 3 hours
Servings: 6
How to Make Delia Smith Steak and Ale Pie
Step 1
Preheat your oven to 160°C (140°C fan). Pat the beef dry with kitchen paper, then season it with salt and black pepper.
Heat the vegetable oil in a large, heavy casserole dish over medium-high heat. Add the beef in batches and brown it on all sides, allowing about 5–7 minutes per batch. Transfer the browned meat to a plate.
Don’t put all the beef into the pan at once. It releases moisture and starts steaming instead of browning. A properly browned surface gives the gravy a richer taste.
Reduce the heat to medium and add the sliced onions. Cook for 8–10 minutes until softened and lightly golden. Stir in the garlic and cook for another minute.
Sprinkle the flour over the onions and stir well. Cook for one minute to remove the raw flour taste. The flour will help thicken the gravy later.
Step 2
Return the beef to the casserole, including any juices collected on the plate. Add the tomato purée and mix everything together.
Slowly pour in the ale, stirring and scraping the bottom of the casserole to loosen the browned pieces left from frying the meat. Add the beef stock, Worcestershire sauce, thyme and bay leaf.
Bring the mixture to a gentle simmer, then cover with a lid and place in the oven for 2–2½ hours.
Check the beef after about 90 minutes. If the liquid looks too low, add a little hot stock. The beef should eventually become tender enough to separate easily with a fork.
Once cooked, remove the casserole from the oven. If the gravy looks thin, simmer it uncovered on the hob for 10–15 minutes until thickened.
I prefer a fairly thick gravy for steak pie because a watery filling can soften the pastry. The beef should remain juicy, with enough gravy to coat each piece.
Remove the thyme stems and bay leaf, then taste and adjust the seasoning. Transfer the filling to a pie dish and allow it to cool completely.
One thing I particularly like about Delia Smith Steak and Ale Pie Recipe is the traditional combination of tender beef and savoury ale gravy without complicated seasonings.
Step 3
Increase the oven temperature to 200°C (180°C fan).
Lightly flour your work surface and unroll the puff pastry. Roll it slightly larger than your pie dish if necessary.
Brush the rim of the dish with beaten egg, then lay the pastry over the cooled beef filling. Press the edges firmly against the dish and trim away the excess pastry.
Cut a small slit in the centre so steam can escape during baking.
Mix the beaten egg with the milk and brush it over the pastry. This gives the pie its golden finish.
Place the pie on a baking tray and bake for 30–35 minutes until the pastry has risen, turned golden brown and feels crisp.
Remove it from the oven and leave it to rest for about 10 minutes before serving. The short resting time helps the gravy settle.
What to Serve With Delia Smith Steak and Ale Pie
Steak and ale pie is traditionally served with potatoes and vegetables. Since the filling already contains a rich gravy, I prefer sides with simple seasoning.
Mashed Potatoes: Creamy mashed potatoes go particularly well with the thick beef gravy. Add a little butter and warm milk for a smooth texture.
Garden Peas: Peas bring a gentle sweetness and fresh flavour that balances the savoury filling.
Roasted Carrots: Carrots roasted with olive oil, salt and pepper add natural sweetness to the meal.
Steamed Broccoli: Lightly steamed broccoli gives the plate some freshness without making it too heavy.
Buttered New Potatoes: Boiled baby potatoes tossed with butter and parsley are another good traditional option.
For a proper British-style dinner, mashed potatoes and garden peas would be my first choice.
Delia Smith Steak and Ale Pie Nutrition Information
The following values are approximate per serving when the pie is divided into six portions.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 kcal |
| Protein | 40g |
| Carbohydrates | 39g |
| Total Fat | 35g |
| Saturated Fat | 14g |
| Fibre | 3g |
| Sugar | 5g |
| Sodium | 750mg |
These figures are estimates and will vary depending on the beef, pastry, ale and stock used.
FAQs
What is the best cut of beef for steak and ale pie?
Braising steak and beef chuck are both good choices. They contain connective tissue that softens during slow cooking, giving the filling a tender texture. Lean steak is less suitable because it can become dry.
Which ale is best for steak and ale pie?
Traditional brown ale or English bitter works well. Choose something with a balanced malt flavour and moderate bitterness. Very bitter ales can leave the gravy tasting unpleasantly sharp.
Can I make steak and ale pie the day before?
Yes. Cook the filling, allow it to cool and refrigerate it overnight. Add the pastry the following day and bake until golden and the filling is piping hot. The gravy often develops a richer flavour overnight.
Why is my steak and ale pie filling watery?
Too much liquid or insufficient cooking time can leave the gravy thin. Simmer the filling uncovered for 10–15 minutes to reduce the excess liquid before assembling the pie.
Can I freeze steak and ale pie?
Yes. The cooked beef filling can be frozen in an airtight container for up to three months. Thaw it overnight in the refrigerator before reheating and adding fresh pastry.
How do I keep the pastry crispy?
Always let the beef filling cool before adding the pastry. Use a thick gravy, preheat the oven properly and make a small steam hole in the pastry. These simple steps help prevent a soft, soggy pastry lid.