Beef & Ale Pie

Added by McDougalls Team

Beef & Ale Pie

A classic British pub favourite. Great for a winter night, served with mash and greens.

At a glance

Preparation time: 20 minutes
Cooking time: 2 hours

Serves: 1 large pie or 4 individual pies


  1. Make up flaky pastry as recipe.
  2. Preheat oven to fan 150°C, conventional 170°C, gas 3.
  3. In a bowl, combine flour and seasoning, add meat and toss together.
  4. Heat the oil in a large saucepan, fry the meat in batches until brown, remove and set aside.
  5. Add the onions to the pan and fry until soft and golden, add garlic and mushrooms, return the meat to the pan, pour in the ale, and bring to the boil.
  6. Place in ovenproof dish, cover and cook for 1½ hours, until the meat is tender. When cooked, pour into a 1 litre deep pie dish and cool well.
  7. Preheat oven to fan 200°C, conventional 220°C, gas 7.
  8. Roll out the pastry 2cm larger than your dish. Cut off a pastry strip, and press onto the dampened rim of your dish, then dampen the strip. Cover dish with pastry, seal edges and decorate top with trimmings.
  9. Brush with milk and bake for 35-40 minutes, until pastry is well risen and golden.

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01 Feb 2017 Report Abusive Comment
what is the best pastry for beef pies
Added by William Nickless of walsall 21 Nov 2016 Report Abusive Comment
When you state "bring to the boil" in step 5 does this mean that the meat isn't to cook but only stay in till the ale bubbles? Also when the meat sauce is place in the oven dish what oven temperature should it be cooked at for the 1.5 hours?
Added by Leah Azu of Norwich 20 Jan 2011 Report Abusive Comment


  • ½ quantity McDougalls Flaky Pastry
  • 1 tbsp McDougalls Plain Flour
  • Seasoning
  • 500g braising steak, cut into large chunks
  • 2 tbsp oil
  • 1 small onion, roughly diced
  • 2 cloves garlic, finely chopped
  • 150g mushrooms, quartered
  • 300ml ale
  • Milk to glaze

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