There is nothing like the comfort of hot steak and ale pie. This classic and delicious dish will guarantee to bring joy to you and the whole family.

Serves 8


For the pastry:

  • 600g plain flour
  • 150g unsalted butter (cubed)
  • 150g Cheddar cheese

For the filling:

  • 1kg beef skirt, chopped into 1cm chunks
  • 250g button mushrooms
  • 250ml pale ale
  • 1 tbs plain flour
  • 1 tbs tomato puree
  • 2 large carrots
  • 2 red onion
  • 1 whole nutmeg (for grating)
  • 1 large egg yolk (beaten)
  • Olive oil
  • Salt and Pepper (1tsp of both)


  1. Coat the beef in salt, pepper, 2tsp of olive oil and ½ of the Nutmeg grated in a large bowl. Roughly chop the onions and carrots.
  2. Heat a drizzle of olive oil in a wide pan over medium heat, add the beef and cook for 15-20 minutes or until it is completely browned and all liquid has evaporated. At the same time, cook the vegetables with a drizzle of oil on medium, stirring frequently until caramelised, then remove from the heat.
  3. Add the ale to the beef and turn the heat to high, allowing the liquid to boil. Add the flour and tomato puree and cook for 3 minutes, stirring until it thickens. Stir in the caramelised vegetables and the mushrooms. Pour in 1 litre of cold water and bring to the boil. Once boiling, reduce the heat to medium, cover and simmer for 1.5 hours, then remove the lid and simmer for another 30 mins, stirring occasionally. Season to taste and allow to cook for a few hours, preferably overnight in the fridge.
  4. To make the pastry, combine flour, a pinch of salt, grated cheddar and butter in a bowl until it resembles breadcrumbs. Gradually add 250mls of water, stirring to combine. Bring the mixture together with your hands into a rough dough. Wrap the dough in plastic wrap and refrigerate.
  5. Preheat oven to 180 degrees Celsius. Grease 8 individual pie dishes (15cm x 10cm) with butter and flour. Cut the pastry into 8 equal segments and place on a flat floured surface, rolling to 5mm thickness. Line each pie dish and cut away the excess.
  6. Fill the tins equally with the cooled filling. Divide the excess pastry into 8 pie lids rolling to 5mm thickness. Brushing the pastry edges with beaten egg place the pastry lids on top of the filling, crimping lightly at the edges with a fork. Pierce a small cross on top of each lid
  7. Brush over with more beaten egg and place in a hot oven for 25-30 mins or until golden and crisp. Add some Aussie tomato sauce and enjoy.


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This is Atomic

All the pages you see here are built with the sections & elements included with Atomic. Import any page or this entire site to your own Oxygen installation in one click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram