James Strawbridge's Steak and Ale Pie

James Strawbridge's Steak and Ale Pie

There's nothing like a comforting slice of pie to cheer up a grey day. This recipe for Steak and Ale is packed with mushrooms and vegetables all enveloped in a thick and tasty gravy.

Serves 4


For the pie filling:

800g diced beef shin
1 bulb of garlic, peeled cloves
1 brown onion, diced
2 sticks of celery, finely diced
150g British shiitake mushrooms, sliced
50g butter
500ml beef stock
500ml pale ale
1 tbsp plain flour


For the pastry:

400g plain flour
200g salted butter
Ice cold water
Beaten egg to glaze
1 tsp chopped thyme
½ tsp cracked black pepper



  1. Make your shortcrust pastry by mixing the flour and butter until it reaches a breadcrumb texture. Then add in thyme and black pepper. Using cold water add a little at a time until your pastry dough comes together. Wrap and leave to rest in the fridge for 1-2 hours.
  2. Brown your beef in a hot casserole dish with garlic and season with salt and pepper. Once seared remove from the pan and add in all your chopped vegetables and mushrooms.
  3. Cook the veg for 5-10 mins to caramelise. Sprinkle over a large spoonful of flour, stir and then deglaze with a bottle of pale ale. Add in your beef stock and reduce for 5-10 mins.
  4. Put your seared beef back in with the veg that’s cooking and reduce the heat to a simmer. Cook for 2-3 hours until the beef is succulent and tender. It should fall apart easily.
  5. Preheat your oven to 200˚C and then roll out your pastry on a floured surface. Pour your beef pie filling into a pie dish and cover with pastry. Crimp around the edges or use a fork to seal the pie. Make a few holes in the middle to allow air to escape and brush with beaten egg. Bake for 35-40 mins and serve with buttery mashed potato and green beans.