Steak & Ale Pie

Ingredients:

For the Filling

• 1 tbsp vegetable oil

• 100g smoked bacon lardons or chopped smoked bacon

• 1kg beef shin, cut into large chunks

• 2 onions, roughly chopped

• 3 carrots, peeled and cut into large chunks

• 3 tbsp plain flour

• 1 tbsp tomato purée

• 1 tsp malt or red wine vinegar

• 1 tsp brown miso paste (optional)

• 400ml sweet brown ale

• 600ml beef stock (made from 2 stock cubes)

• Few thyme sprigs (stalks and leaves separated)

• 2 bay leaves

• Sea salt + black pepper

For the Pastry

• Ready-made shortcrust / puff pastry (my go-to)
OR make your own using:
 

• 700g plain flour, plus extra for dusting

• 2 tsp English mustard powder

• 150g lard

• 150g butter, plus extra for greasing

• 2 egg yolks, beaten

• Up to 250ml ice-cold water

• Thyme leaves

Simplified Method:

1. Cook the Filling:
Preheat oven to 160°C / 140°C fan / Gas 3. Heat oil in a large casserole dish.
Fry bacon for 5 mins until lightly browned. Remove and set aside. Brown beef in batches for 5–8 mins, adding oil as needed. Set aside.
 

2. Build the Flavour:
In the same pan, cook onions and carrots for 5 mins. Stir in flour, tomato purée, vinegar, and miso (if using). Return beef and bacon (with juices) to the pan. Add ale, stock, thyme stalks, and bay leaves. Season generously. Bring to a simmer.
 

3. Oven Cook & Chill:
Cover and cook in the oven for 2 hrs or until the meat is very tender. Let cool slightly. Strain off half the liquid and set aside. Cool the filling completely before using — the colder the better. (Can be made 2 days ahead or frozen for up to 3 months.)
 

4. Make the Pastry:
I usually use ready-made pastry to save time — just roll it out, line the dish, and go!
If making from scratch: Mix flour, mustard powder, lard, and butter with salt. Add ice-cold water until dough forms. Knead in thyme leaves. Chill for at least 1 hr.
 

5. Assemble the Pie:
Preheat oven to 220°C / 200°C fan / Gas 7. Grease and flour a 26–28cm pie dish. Roll out ⅔ of the pastry to line the dish with overhang. Add the cold beef filling. Brush pastry edges with egg yolk.
 

6. Top & Decorate:
Roll out remaining pastry to form a lid. Place on top, seal and crimp the edges. Use trimmings to decorate with shapes like leaves. Cut a hole in the centre for steam. Brush with egg yolk.
 

7. Bake:
Place on a hot tray. Bake for 20 mins, then remove, brush with more yolk, sprinkle sea salt on top, and bake for another 20–25 mins until golden. Rest for 10 mins before serving.
 

To Serve With:

• Creamy mashed potatoes or mustard mash

• Buttered greens or peas

• The reserved gravy from the filling — warmed and poured generously on top