Golden beef and ale pie with crisp puff pastry, rich gravy and tender braised beef

Recipe

Beef and Ale Pie

Published 09 October 2026 · Updated 12 October 2026

A proper beef and ale pie with tender braising steak in a dark, thyme-scented gravy beneath crisp puff pastry. Browning the beef in batches and reducing the gravy before the pastry goes on gives the filling depth and helps the pastry bake crisp.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 45 min
Cook 216 min
Total 271 min

Timing: Prep includes 25 minutes active preparation and 20 minutes cooling. Hob browning, vegetable cooking, ale reduction and gravy reduction are included in the 216-minute cook time; resting is separate.

Ingredients

  • Beef - Braising Steak — 1kg

    Beef - Braising Steak

    1 x 1kg pack

    Cut into even 3cm cubes; use the full 1kg pack for four generous portions.

    £26.40

Adds 1 items across 1 products — £26.40 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Onion — 1 medium, sliced
  • Neutral oil — 2 tbsp, divided: 1 tbsp for browning and 1 tbsp for the vegetables
  • Fine salt and black pepper — to taste
  • Carrot — 2, diced
  • Beef stock — 500ml
  • Fresh thyme — 4 sprigs
  • Ale — 330ml
  • Puff pastry — 320g, chilled
  • Tomato purée — 1 tbsp
  • Plain flour — 2 tbsp, plus 1 tsp for the gravy
  • Egg — 1, beaten for glazing

Method

Prepare and brown the beef

Heat the oven to 160°C, or 140°C fan. Pat the 3cm beef cubes dry, season and toss with the 2 tbsp flour. Heat 1 tbsp oil in a heavy casserole and brown the beef in batches; do not crowd the pan. Transfer to a plate.

Build a thick gravy

Add the remaining oil, onion and carrot and cook for 8 minutes. Stir in the tomato purée and remaining flour for 1 minute. Pour in the ale, scrape up the browned bits and simmer for 2 minutes. Add the stock and thyme; the liquid should just cover the beef.

Braise and cool

Return the beef, cover and cook for 2 hours 30 minutes. Uncover for a further 10 minutes so the gravy coats a spoon. Cool the filling for 20 minutes.

Assemble in the dish

Spoon the cooled filling into a 1.5-litre, 23cm pie dish. Lay the pastry over the rim, press to seal, trim and crimp the edge. Cut a central steam hole and brush all exposed pastry with beaten egg.

Bake and rest

Bake at 200°C, or 180°C fan, for 30 minutes until deeply golden and bubbling at the edge. Rest for 10 minutes before serving.

Serving Suggestion

Serve with mash or buttered greens to catch the gravy.

Frequently Asked Questions

Why cool the filling before adding the pastry?

A hot filling creates steam and softens the pastry. Letting it cool before assembly helps the pastry stay flaky and the filling set neatly in the dish.

Can I use ready-rolled pastry?

Yes. Keep it chilled until the filling is cool, then seal it firmly to the dish and cut a steam hole.