A Delicious Steak and Ale Pie

Steak and Ale Pie is a classic hearty dish found in pubs around England and Ireland, but easy enough to make at home.

This Steak and Ale Pie is as hearty and comforting as it is easy to create and your family will think you had cooked all day! Shepherd’s pies, cottage pies and pot pies are wonderful all-in-one comfort foods that can be made in one large dish or individual dishes. And the best part is hardly any clean up!

There are some differences to the different types of pies. A Steak and Ale pie is usually made with tender steak and vegetables, simmered in a hearty ale and enveloped in a buttery, flaky crust. A cottage pie is a layered dish using beef (diced or ground) on the bottom followed by the veggies and topped with mashed potatoes. My Steak & Ale pie is a mash up of the traditional pie with the cottage pie to create something new. I have used the beef simmered with the vegetables and ale and then topped it with mashed potatoes.

The Method of Steak and Ale Pie

ingredients:

• leftover mashed potatoes
• extra virgin olive oil
• beef tips
• kosher salt
• fresh cracked pepper
• Shitake mushrooms 
• butter 
• carrot
• onion 
• flour
• Worcestershire sauce
• ale
• beef stock
• paprika

basic directions:

Heat a cast iron skillet over medium high heat. Season the beef with salt and pepper then sear the beef until it starts to brown. Remove it from the pan and add in the mushrooms with some butter. Once browned, remove them to the beef.

Turn the heat down, add the onion and carrot and cook until softened. Make sure to season with salt and pepper.

Add butter and let it melt. Then stir in flour to create a paste. Cook 2-3 minutes. Slowly whisk in Worcestershire sauce and ale. Return the beef and mushrooms and add the stock. Bring to a boil then reduce heat. Simmer until the sauce is reduced by half and thickened.

While the filling is cooking, re-heat the mashed potatoes. Once the filling is ready, ladle it into individual ramekins or crocks then top with the potatoes. Sprinkle on paprika and place under the broiler until browned.

Cook’s Notes:

tips for success:

Using leftover mashed potatoes is a huge timesaver. If you don’t have any and you want to make this dish, you could make some from scratch or you could buy the pre-made ones.

Chop the veggies and steak small and about the same size. This helps for quick and unified cooking.

recipe variations:

To serve my Steak and Ale Pie family style, keep ingredients in the skillet then top with the potatoes.

Add sour cream, horseradish and chives to the potatoes to give the dish an extra zip!

serving suggestions:

A traditional Steak and Ale Pie in a British pub is served with a side of peas and chips (aka fried potatoes). Since mine has a potato topping, I tend to serve a salad like my Irish Pub Salad!

storage:

Store in the refrigerator for 2-3 days in an airtight container. Freeze for up to 3 months. Place in an air tight container with plastic wrap pressed down to the top of the pie. Defrost, place in a baking dish, cover with foil and cook at 350 for 25 minutes.

The Essentials:

If you make this Steak and Ale Pie and love it, I would love if you gave it 5 stars!