Delia Smith Steak and Ale Pie is a deeply comforting British classic, filled with tender chunks of beef slow-cooked in rich ale gravy and topped with crisp, golden pastry. The filling is savoury, thick and full of flavour, while the pastry bakes to a beautifully flaky finish. This recipe is moderately easy and ideal for a relaxed weekend cook. Allow around 2 hours 30 minutes from start to finish, including slow simmering and baking time.
Ingredients
For the filling
- 900g braising steak, cut into large chunks
- 2 tbsp plain flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 carrots, diced
- 2 cloves garlic, crushed
- 300ml good-quality ale
- 300ml beef stock
- 1 tbsp tomato purée
- 1 tsp sugar
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp fresh thyme leaves
For the pastry topping
- 375g ready-rolled puff pastry
- 1 egg, beaten
How to Make Delia Smith Steak and Ale Pie
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
- Coat the beef: Mix the flour, salt and pepper in a bowl. Toss the beef pieces in the seasoned flour until evenly coated.
- Brown the meat: Heat the olive oil in a large heavy-based pan. Fry the beef in batches until well browned on all sides. Remove and set aside.
- Cook the vegetables: In the same pan, add the onions and carrots. Cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Add the liquids: Return the beef to the pan. Pour in the ale and beef stock. Stir in the tomato purée, sugar, Worcestershire sauce, bay leaves and thyme.
- Simmer the filling: Bring to a gentle simmer, cover and cook on low heat for 1 hour 30 minutes until the beef is tender and the sauce is thick. Remove the bay leaves and allow the filling to cool slightly.
- Assemble the pie: Spoon the filling into a 1.5 litre ovenproof pie dish. Lay the puff pastry over the top, trimming the edges and pressing to seal. Cut a small slit in the centre to allow steam to escape. Brush with beaten egg.
- Bake: Place in the preheated oven and bake for 25 to 30 minutes until the pastry is risen and golden brown.
- Rest and serve: Leave the pie to stand for 10 minutes before serving so the filling settles and thickens slightly.
Tips
How do I keep the pastry crisp?
Ensure the filling is not too hot when adding the pastry. Hot steam can soften the base. Let it cool slightly before topping.
What is the best ale to use?
A traditional British bitter or amber ale works best. Avoid very dark stout as it can overpower the flavour.
How do I thicken the filling if it is too thin?
Simmer uncovered for an extra 10 to 15 minutes. The sauce will naturally reduce and thicken.
Can I make it ahead of time?
Yes. Prepare the filling a day in advance and keep it chilled. Top with pastry and bake just before serving.
Serving Suggestions
- Buttered mashed potatoes
- Steamed green beans or peas
- Honey-roasted carrots
- Classic creamy mash and gravy
Storage
Room Temperature
Leave the pie to cool and store covered for up to 4 hours before refrigerating.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in the oven at 180°C until piping hot.
Freezing
Freeze the cooled filling separately for up to 3 months. Defrost overnight in the fridge before topping with fresh pastry and baking.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 38g
- Protein: 32g
- Fat: 28g
- Saturated Fat: 11g
- Sodium: 680mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use shortcrust pastry instead of puff pastry?
Yes, shortcrust pastry gives a firmer, more traditional base and lid. Adjust baking time slightly and ensure it is golden before serving.
Can I make this pie without alcohol?
You can replace the ale with additional beef stock and a splash of balsamic vinegar for depth of flavour.
Why is my beef still tough?
The beef needs gentle, slow cooking. Simmer longer on low heat until it becomes tender.
Can I cook this in a slow cooker?
Yes, cook the filling on low for 6 to 8 hours until tender, then transfer to a dish, top with pastry and bake until golden.
Delia Smith Steak and Ale Pie
Course: Main CourseCuisine: BritishDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic British steak and ale pie with tender beef slow-cooked in rich ale gravy and topped with golden puff pastry.
Ingredients
900g braising steak, diced
2 tbsp plain flour
2 tbsp olive oil
2 onions, sliced
2 carrots, diced
2 cloves garlic, crushed
300ml ale
300ml beef stock
1 tbsp tomato purée
2 tsp Worcestershire sauce
2 bay leaves
1 tsp thyme leaves
375g puff pastry
1 egg, beaten
Salt and black pepper
Directions
- Preheat oven to 200°C (180°C Fan).
- Coat beef in seasoned flour.
- Brown beef in batches.
- Cook onions, carrots and garlic.
- Add ale, stock and flavourings. Simmer 90 minutes until tender.
- Transfer to pie dish and cool slightly.
- Top with puff pastry and brush with egg.
- Bake 25 to 30 minutes until golden.
- Rest 10 minutes before serving.
Notes
- Brown the beef well for deeper flavour.
- Allow filling to cool slightly before adding pastry.
- Filling can be made a day ahead.
