Nigella Steak And Ale Pie ​Recipe

This delicious Steak and Ale Pie, inspired by Nigella Lawson, is a comforting, hearty meal perfect for any occasion. With tender beef, rich ale gravy, and a flaky homemade pastry, it’s the ultimate cozy dish. You can easily adapt the filling with ingredients you already have, making it a flexible and satisfying option for any day of the week!

Ingredients Needed:

For the Pastry:

• 375g plain/all-purpose flour
• ½ teaspoon salt
• 226g unsalted butter, cubed and cold
• 118ml cold water
• 1 large egg, beaten (for brushing)

For the Filling:

• 2 tablespoons vegetable oil
• 907g beef chuck roast or shoulder, cut into 1 ½-inch (3.8cm)cubes
• 1 medium onion, chopped
• 2 medium carrots, peeled and cut into bite-size chunks
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• 177ml dark English ale
• 118ml beef stock (low sodium if possible)
• ½ teaspoon fresh thyme, finely chopped
• ½ teaspoon fresh rosemary, finely chopped
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large egg, beaten (for brushing)
• 453g dried beans, to weigh down the pie dough base

How To Make Steak And Ale Pie?

1. Make the pastry: In a food processor, mix 375g flour, ½ teaspoon salt, and 226g cold butter until it looks like breadcrumbs. Gradually add 118ml cold water until the dough forms. If making by hand, rub the butter into the flour with your fingers, then mix in the water. Wrap the dough in plastic and chill for at least 30 minutes.
2. Prepare the filling: Heat 2 tablespoons of oil in a pan. Brown 907g beef in batches, then remove. In the same pan, cook 1 chopped onion and 2 chopped carrots for 5 minutes. Add 2 chopped garlic cloves, 2 tablespoons tomato paste, and 2 tablespoons Worcestershire sauce. Stir in 2 tablespoons flour and cook for 2 minutes. Add 177ml dark ale, 118ml beef stock, ½ teaspoon thyme, ½ teaspoon rosemary, 1 teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer and cook covered for 1 ½ hours. Remove the lid and cook for 15 more minutes to thicken.
3. Preheat oven and prepare crust: Heat the oven to 220°C (425°F). Butter a 9 or 10-inch pie dish. Roll out half the dough and line the dish. Use parchment paper and beans to weigh it down, then bake for 12 minutes. Remove the paper and beans, and bake for another 5 minutes.
4. Assemble the pie: Roll out the remaining dough to fit the top of the pie. Fill the baked crust with the beef mixture. Brush the edges with beaten egg and place the top pastry on, sealing the edges. Brush the top with egg wash and cut slits for ventilation.
5. Bake the pie: Bake for 25 minutes or until golden. Let the pie rest for 10 minutes before serving.

Recipe Tips:

• Chill the Butter: Keep the butter cold when making the pastry for a flakier crust.
• Don’t Overcrowd the Pan: Cook the beef in batches to get a nice brown color and better flavor.
• Simmer: Let the beef filling cook on low heat for tenderness and great flavor.
• Pick a Good Ale: Use a dark ale for a rich, full taste in the pie.
• Rest the Pie: Let the pie sit for 10 minutes before slicing, so the filling sets.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pie cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the pie tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Heat the pie in a pan over low heat for 10-15 minutes, covering it with a lid.

Nutrition Facts:

• Calories: 665 kcal
• Total Fat: 38g
• Saturated Fat: 7g
• Cholesterol: 0mg
• Sodium: 184mg
• Potassium: 170mg
• Total Carbohydrate: 29g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 43g

Try More Nigella Lawson Recipes:

• Nigella Steak Pie ​Recipe
• Nigella Apple And Blackberry Pie ​Recipe
• Nigella Apple Pie Recipe