This Mary Berry Steak and Ale Pie is a deep, malty celebration of British heritage—the exact dish I crave when I want a pub-style classic made with home-cooked heart. A combination of tender, slow-braised beef, earth-brown ale gravy, and a buttery puff pastry lid that shatters into golden flakes, it is a timeless masterpiece of savory comfort. This recipe relies on the bright, hop-forward notes of a traditional ale to create a rich sauce that is perfectly balanced by the sweetness of softened onions and woody thyme.
Mary Berry Steak and Ale Pie Recipe Ingredients
- 2 lbs (1kg) braising steak, cut into 1-inch chunks
- 1/4 cup (30g) all-purpose flour, seasoned with salt and pepper
- 3 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 celery sticks, finely chopped
- 2 cups (500ml) brown ale or bitter (like London Pride)
- 2/3 cup (150ml) beef stock
- 1 tbsp light muscovado sugar
- 1 tsp dried thyme
- 1 bay leaf
- 9 oz (250g) chestnut mushrooms, quartered
- 1 pack (375g) ready-rolled puff pastry
- 1 large egg, beaten (for glazing)
How To Make Mary Berry Steak and Ale Pie Recipe
- Sear the Beef: Toss the beef in seasoned flour. Heat 2 tablespoons of oil in a large casserole dish and brown the beef in batches until deeply caramelized. Remove and set aside.
- Soften Aromatics: Add the remaining oil to the pan. Sauté the onions and celery for 8–10 minutes over medium heat until they are soft and translucent.
- Build the Gravy: Return the beef to the pan. Pour in the ale and beef stock. Stir in the sugar, thyme, and bay leaf. Bring to a boil, scraping the bottom of the pan to release the flavor.
- Slow Simmer: Cover and simmer very gently on the stove for 1.5 to 2 hours (or in the oven at 160°C/325°F) until the beef is meltingly tender.
- Add Mushrooms: Stir in the quartered mushrooms 20 minutes before the end of the cooking time. Once done, remove the bay leaf and let the filling cool slightly.
- Top with Pastry: Preheat your oven to 200°C (400°F). Transfer the beef into a large pie dish. Unroll the puff pastry and drape it over the dish. Press the edges to seal and cut a small cross in the center.
- Bake: Brush the pastry with the beaten egg. Bake for 25–30 minutes until the pastry is puffed high and a rich, golden brown.
Recipe Tips
- Choosing the Ale: Use a high-quality bitter or amber ale. Avoid overly “hoppy” IPAs, as the bitterness can intensify during the long simmer and overwhelm the beef.
- The Flour Coating: Don’t skip tossing the beef in flour; this not only helps with browning but acts as the natural thickener for your ale gravy.
- Prep the Pastry: Keep your puff pastry in the fridge until the very last second. Cold pastry hits the hot oven and creates steam, which is the secret to those high, airy flakes.
- Mushroom Texture: Chestnut mushrooms are preferred over white buttons as they hold their shape better during the final simmer and provide a meatier bite.
What To Serve With Mary Berry Steak and Ale Pie
- Buttery mashed potatoes or roasted root vegetables
- Steamed seasonal greens or minted peas
- A side of extra gravy made from the pan drippings
- A glass of the same ale used in the cooking process
How To Store Mary Berry Steak and Ale Pie
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) to maintain the pastry’s crispness.
- Freeze: The beef filling can be frozen for up to 3 months. It is best to freeze the filling separately and add fresh pastry when you are ready to bake.
Mary Berry Steak and Ale Pie Nutrition Facts
- Calories: ~560 kcal (per serving)
- Carbohydrates: 32g
- Protein: 40g
- Fat: 30g
- Fiber: 3g
- Sugar: 5g
Nutrition information is estimated based on 6 servings.
FAQs
Yes! Brown the beef and sauté the onions first, then transfer everything (except the mushrooms and pastry) to a slow cooker. Cook on Low for 6–8 hours. Add the mushrooms in the last hour, then transfer to a dish and bake with the pastry as directed.
Ale provides a lighter, more herbal and toasted flavor profile, whereas Guinness (a stout) offers a creamier, coffee-like, and slightly more bitter depth.
This usually occurs if the filling was steaming hot when the pastry was applied. Let the beef mixture cool for at least 20 minutes before covering it with the pastry lid.
Try More Recipes:
- Mary Berry Cheese and Onion Pie Recipe
- Mary Berry Vegetarian Shepherd’s Pie Recipe
- Mary Berry Shepherd’s Pie Dauphinoise Recipe
Mary Berry Steak and Ale Pie Recipe
Description
A robust and comforting British pie with slow-cooked beef and mushrooms in a silky ale-infused gravy.
Ingredients
Instructions
- Brown the floured beef in batches and set aside.
- Sauté onions and celery until soft.
- Combine beef, ale, stock, sugar, and herbs; simmer for 1.5-2 hours.
- Stir in mushrooms for the final 20 minutes of simmering.
- Pour into a pie dish and let cool slightly.
- Cover with puff pastry, brush with egg, and bake at 200°C for 25-30 minutes.
