Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.2 kg beef chuck, cut into 3 cm cubes
- 2 tsp kosher salt, 1 tsp black pepper
- 4 tbsp plain flour, divided
- 2 tbsp vegetable oil + 2 tbsp unsalted butter
- 3 onions (sliced), 3 carrots (chunked), 2 celery ribs (diced)
- 3 garlic cloves (minced), 2 tbsp tomato paste
- 500 ml malty ale, 400 ml low-sodium beef stock
- 1 tbsp Worcestershire, 2 tsp Dijon, 2 tsp dark brown sugar
- 2 bay leaves, 5 thyme sprigs, 1 tsp malt vinegar
- 375 g all-butter puff pastry, 1 egg + 1 tbsp milk (wash)
- 1.2 kg floury potatoes, 60 g butter, 150 ml whole milk, 60 ml double cream
- Optional: 100 g frozen peas, chopped chives, flaky salt
Do This
- 1. Heat oven to 160°C (325°F). Season beef, toss with 3 tbsp flour. Brown in oil/butter in batches.
- 2. Soften onions, carrots, and celery; add garlic and tomato paste. Sprinkle in remaining 1 tbsp flour.
- 3. Deglaze with ale; add stock, Worcestershire, Dijon, sugar, bay, thyme. Return beef. Cover and braise 2½ hours.
- 4. Reduce gravy 10–15 minutes to glossy thickness; finish with malt vinegar and peas (optional). Cool 15 minutes.
- 5. Fill a 23 cm pie dish. Top with chilled puff pastry, egg wash, slash vents. Bake at 200°C (400°F) for 25–35 minutes.
- 6. Boil potatoes 15–20 minutes; mash with butter, warm milk, and cream. Serve pie with creamy mash and chives.
Why You’ll Love This Recipe
- Deep, malty gravy from a slow ale braise—complex flavor without fuss.
- Golden, flaky puff pastry lid that shatters over tender beef and sweet vegetables.
- Comforting creamy mash on the side to catch every drop of sauce.
- Make-ahead friendly filling so dinner day is relaxed and easy.
Grocery List
- Produce: Onions, carrots, celery, garlic, potatoes, fresh thyme, chives (optional).
- Dairy: Unsalted butter, whole milk, double cream, 1 egg.
- Pantry: Beef chuck, all-butter puff pastry, plain flour, vegetable oil, tomato paste, malty ale, beef stock, Worcestershire sauce, Dijon mustard, dark brown sugar, bay leaves, malt vinegar, salt, black pepper, frozen peas (optional).
Full Ingredients
For the slow-braised steak and ale filling
- 1.2 kg beef chuck, trimmed and cut into 3 cm cubes
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 4 tbsp plain flour, divided (3 tbsp for dredging, 1 tbsp for thickening)
- 2 tbsp vegetable oil
- 30 g unsalted butter (2 tbsp)
- 3 medium onions, thinly sliced (about 600 g)
- 3 medium carrots, peeled and cut into 2 cm chunks (about 400 g)
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 500 ml malty ale (brown or amber ale recommended)
- 400 ml low-sodium beef stock
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard (optional but great)
- 2 tsp dark brown sugar
- 2 bay leaves
- 5 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 tsp malt vinegar, to finish
- 100 g frozen peas (optional)
For the pastry lid
- 375 g all-butter puff pastry, well chilled
- 1 egg beaten with 1 tbsp milk (egg wash)
- Pinch flaky sea salt, for finishing
For the creamy mash
- 1.2 kg floury potatoes (Maris Piper, King Edward, Yukon Gold, or Russet), peeled and cut into chunks
- 60 g unsalted butter
- 150 ml whole milk, warmed
- 60 ml double cream, warmed (optional for extra richness)
- 1 tsp fine salt, plus more to taste
- Freshly ground black pepper
- 2 tbsp chopped fresh chives, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and prep the beef
Heat the oven to 160°C (325°F). Pat the beef dry with paper towels. In a large bowl, toss the beef with 3 tbsp flour, 2 tsp kosher salt, and 1 tsp black pepper until evenly coated.
Step 2: Brown the beef deeply
Heat 2 tbsp vegetable oil in a heavy, oven-safe pot (Dutch oven) over medium-high heat. Brown the beef in 2–3 batches, about 6–8 minutes per batch, adding 2 tbsp butter partway through if the pot looks dry. Do not overcrowd. Transfer browned beef to a plate; leave the fond (browned bits) in the pot.
Step 3: Build the aromatic base
Add onions, carrots, and celery to the pot with a pinch of salt. Cook over medium heat, stirring occasionally, until onions are soft and lightly golden, 8–10 minutes. Stir in the garlic and tomato paste; cook 1 minute until the paste darkens slightly. Sprinkle in the remaining 1 tbsp flour and cook 1 minute, stirring.
Step 4: Deglaze, assemble, and braise
Pour in the ale, scraping up all the fond. Bubble for 2 minutes. Add beef stock, Worcestershire, Dijon, brown sugar, bay leaves, and thyme. Return the beef and any resting juices to the pot. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Braise until the beef is fork-tender, about 2½ hours.
Step 5: Reduce to a glossy, malty gravy
Set the pot over medium heat on the stove. If the beef isn’t tender yet, continue cooking 15–30 minutes. Remove thyme stems and bay leaves. Simmer uncovered 10–15 minutes until the sauce is thick enough to coat the back of a spoon and shine. Stir in the malt vinegar (and peas, if using). Taste and adjust salt and pepper. The gravy should be savory with a gentle malty sweetness.
Step 6: Fill the dish and cool slightly
Transfer the beef mixture to a 23 cm (9-inch), 1.5–2 litre pie dish. Let it cool for 15–20 minutes so the pastry stays flaky and doesn’t slump.
Step 7: Top with pastry and bake
Increase the oven to 200°C (400°F). On a lightly floured surface, roll the puff pastry to a 3–4 mm thickness if needed. Brush the rim of the pie dish with a little water, drape the pastry over, and press to seal. Trim excess and crimp. Cut 3 small slits in the center to vent. Brush with egg wash and sprinkle with a pinch of flaky salt. Bake 25–35 minutes until the pastry is deeply golden and the filling bubbles at the edges. Rest 5–10 minutes before serving.
Step 8: Make creamy mash and serve
While the pie bakes, cover potatoes with cold, well-salted water. Bring to a boil and cook until very tender, 15–20 minutes. Drain well, return to the pot, and let steam off for 1–2 minutes. Mash with 60 g butter, then gradually stir in the warmed milk and cream to your preferred consistency. Season with salt and pepper. Spoon mash onto plates, top with a big wedge of pie, and scatter with chives.
Pro Tips
- Choose a malty ale (brown or amber) rather than a very bitter IPA for a rounded gravy.
- Keep pastry cold and filling hot enough to bubble in the oven but not so hot it melts the pastry before baking.
- Reduce the gravy until it is glossy and just thick enough to cling to the meat—too thin will sog the pastry.
- Egg wash twice (once before chilling 5 minutes and again before baking) for a deep golden finish.
- If the pastry browns too fast, loosely tent with foil for the final 10 minutes.
Variations
- Mushroom and bacon pie: Brown 150 g diced smoked bacon, then add 250 g sliced mushrooms with the onions.
- Cheddar mash: Stir 100 g grated mature cheddar into the mash for extra richness.
- Individual pies: Portion filling into ramekins and cap each with pastry. Bake 18–25 minutes.
Storage & Make-Ahead
Filling can be made up to 3 days ahead; cool, cover, and refrigerate, or freeze up to 3 months. Thaw overnight and reheat until hot before topping with pastry. Assemble-and-freeze: Fill a freezer-safe pie dish, top with pastry, egg-wash, and freeze uncovered until firm, then wrap well (up to 2 months). Bake from frozen at 200°C (400°F) for 45–55 minutes, covering loosely if browning early. Leftover baked pie keeps 2–3 days in the fridge; reheat at 180°C (350°F) for 15–20 minutes. Mash keeps 3 days chilled; reheat gently with a splash of milk.
Nutrition (per serving)
Approx. 1180 kcal; 45 g protein; 95 g carbohydrates; 62 g fat; 6 g fiber; 1450 mg sodium. Values will vary with brands and optional ingredients.
