Comfort food recipe
Australians take their pies seriously, and for good reason. Crisp golden pastry, a rich beer gravy, and slow-braised chunks of beef make this Steak and Ale Pie a proper cold-weather classic.
Steak and beer already pair beautifully at the table. When the beer is cooked into the filling, it deepens the gravy, balances the sweetness of the onions, and gives the beef a darker, more savoury finish.
Best beef for Steak and Ale Pie: use slow-braising cuts such as chuck, beef shin, oyster blade, or diced braising beef. You want generous chunks that soften during the cook, not mince.
Steak and Ale Pie
Ingredients
- 600g braising beef, cut into cubes
- 4 onions, chopped into rough pieces
- Plain flour, for lightly coating the beef
- 8 to 10 potatoes, peeled and cut into cubes
- 50g butter and extra virgin olive oil
- 4 bay leaves and 1 tsp dried thyme
- Salt and white pepper
- 345ml bottle of beer
- 150ml beef stock
- 1 sheet ready-rolled frozen puff pastry, partially thawed
Method Snapshot
Toss the beef cubes in a little flour so the gravy thickens as it cooks.
Cook onions in oil and butter, then add beef and season well.
Add beer, beef stock, bay leaves and thyme, then cook until fork-tender.
Spoon into a pie dish, top with pastry, and bake until golden.
Shop the cuts for this recipe
Slow-cook beefPremium Australian beef, expertly butchered and packed for cold-chain delivery. Choose a slow-cook cut with enough connective tissue to create a rich, full-bodied filling.
What Customers Say About Our Beef
“The meat from Peter Augustus is always of such a superior quality. The cuts are beautiful and butchered with love.”
RebeccaBrisbane, AU“Superb quality meat. Made for a sensational beef wellington.”
MervetVerified review“Love it. Beautiful meat at a fair price, well packaged, fast, smooth delivery.”
SharonSydney, AUHow to Make Steak and Ale Pie
This recipe comes from Executive Chef Michael Elfwing. The filling can be eaten as a rich beef and ale stew, but the puff pastry top turns it into a proper pie.
Lightly coat the beef cubes with plain flour. Shake off any excess so the flour thickens the gravy without turning claggy.
Add the onion to a cast iron ovenproof pot, such as a Dutch oven, with olive oil and butter. Add the beef cubes and season with salt and white pepper.
Pour in the beer, then add beef stock, bay leaves and dried thyme. Stir well, scraping the base of the pot to lift any browned flavour.
Transfer the pot to a 160°C oven and cook for 1.5 to 2 hours. The beef is ready when it breaks down easily when pushed with a fork.
At this stage, the filling is rich enough to enjoy as a stew. For pie, spoon it into a dish and let it cool slightly before adding pastry.
Top the filling with puff pastry, trimming away any excess. Bake for 30 minutes, or until the pastry is puffed and golden brown.
Butcher Tips for a Better Steak and Ale Pie
Lean steak can dry out in a long cook. Chuck, shin, oyster blade and diced braising beef give better texture and a deeper gravy.
Colour means flavour. Avoid overcrowding the pot, and let the beef develop a crust before adding the beer and stock.
Hot filling can soften puff pastry before it has a chance to rise. Let the stew cool slightly before topping the pie.
A ready-rolled puff pastry sheet works well. Score the top lightly and make a small vent so steam can escape.
Steak and Ale Pie FAQs
The best cuts are slow-cook cuts with connective tissue, such as chuck, beef shin, oyster blade or diced braising beef. These cuts become tender and flavourful during a long braise.
Yes. The filling can be made a day ahead and kept in the fridge. In fact, the flavour often improves overnight, and cool filling is easier to top with puff pastry.
Use a beer with enough body to stand up to beef, such as ale, stout or porter. Avoid very bitter beers unless you want a stronger, darker finish.
Yes. Once the beef is tender, the filling is ready to eat as a beef and ale stew. Add pastry only if you want the classic pie finish.
Explore more premium beef recipes: try our guide to making the best beef stew at home, browse premium beef cuts, or learn more about Peter Augustus and our purpose and promise. Order online with cold-chain delivery to your door.