Best Irish Steak and Ale Pie Recipe (Pub Style)

Name: Best Irish Steak and Ale Pie Recipe (Pub Style)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6 -8 servings
Ingredients: 3 pounds boneless beef chuck; ¼ cup all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon pepper; 3-4 tablespoons vegetable oil; 1 cup shallots; 2 cloves garlic; 1/3 cup tomato paste; 1 ½ cups beef broth; 1 12 ounce Guinness beer; 2 tablespoons Worcestershire sauce; ½ teaspoon dried thyme; 1 cup grated aged cheddar; 2 sheets puff pastry; ¼ teaspoon dry mustard; 1 large egg

User Reviews

5.0

24 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs 10 mins
Servings
6 -8 servings
Calories
808 kcal
Course
Main Course
Cuisine
American, British, Irish

Best Irish Steak and Ale Pie Recipe (Pub Style)

Shannon Lee

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You must try this steak and ale pie! An Irish steak pie filled with tender beef in a flavorful and hearty beef and Guinness ale gravy, all wrapped in a cheddar pastry crust.

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Ingredients

Servings

Beef Filling

3 pounds boneless beef chuck cut into 1-inch pieces
¼ cup all-purpose flour or sub with Gluten Free AP Flour
2 teaspoons kosher salt
1 teaspoon pepper
3-4 tablespoons vegetable oil I like olive oil, avocado oil or grapeseed oil
1 cup shallots sliced, may be replaced with a sweet onion (about 3 larger shallots)
2 cloves garlic finely chopped or minced
1/3 cup tomato paste slightly less than a 6 ounce can
1 ½ cups beef broth or bone broth, or chicken broth may be substituted (do not use condensed beef broth as it's too salty)
1 12 ounce Guinness beer any brown ale, about this volume
2 tablespoons Worcestershire sauce
½ teaspoon dried thyme

Cheddar Puff Pastry Crust

1 cup grated aged cheddar I prefer an Irish Cheddar!
2 sheets puff pastry thawed, divided
¼ teaspoon dry mustard
1 large egg with a little water to make an egg wash (optional)

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Instructions

Preheat oven to 350°F (175° C), lightly grease an 9-inch or 10-inch pie plate.
Pat the beef cubes dry (3 lbs) with a paper towel, if they need to be cut into smaller cubes, now is a great time. Sprinkle beef with flour (¼ cup), salt (2 tsp), and pepper (1 tsp), turning cubes to properly coat all sides.
In a large (lidded) cast iron pot or Dutch oven, heat 2 tablespoons of oil on medium-high heat until shimmering. You want the pan HOT, turn on your fan and open the windows so you don't set your fire alarm off! :-)
Shake excess flour from beef cubes and transfer them to the pot and sear so that all sides are browned. Place browned beef on a shallow tray and repeat the process with the remaining beef. (You will need to do this in three-four batches to get a nice sear on the meat and not to overcrowd the pot). You may need to add more oil before each addition of meat to the pot.
Once all the beef has been browned, remove the remaining beef from the pot and set aside. If pot is really dry add a teaspoon or two of oil then reduce heat to medium. Add the shallots (1 cup), sauteing until softened for 5-7 minutes, adding garlic (2 cloves, minced) during the last minute stirring until fragrant.
Add the tomato paste and continue stirring cooking for about one minute.
Deglaze the pan by adding the Guinness and broth, scraping the brown bits off the bottom of the pan, then add the beef with any accumulated juices to the pot along with the remaining broth, Worcestershire sauce, and thyme. Bring to a simmer, cover with the lid, and place in the oven.
Cook for 1 hour and 20 minutes or until the beef is tender and the sauce has thickened.
Once the beef mixture is done, remove lid and set aside for 20-30 minutes or place in fridge (on trivet) for 15 minutes to cool slightly. (Or may be made up to 2-3 days ahead of time, keep refrigerated in airtight container.)
Make the cheddar crust by scattering ½ cup of the grated cheese on a parchment-lined countertop. Place 1 sheet of puff pastry over top and roll it out so the cheese presses into the puff pastry. Just roll until it's even and slightly larger.
Sprinkle dry mustard (1/4 tsp) and remaining 1/2 cup cheese, and cover with the second puff pastry sheet. Continue to roll it out to measure 12-inch square. Measure your crust by placing your pie dish upside down and cutting a circle about 1 inch larger than the pie dish.
Cut a 12-inch circle (or smaller/larger) from the puff pastry and place it in the fridge to chill with damp tea towel or paper towels until ready to use. See notes for what to do with the scraps.
Increase oven temperature to 425°F (220 ° C). Once the beef has cooled, transfer it to the prepared pie plate.
Place the puff pastry circle cheese-side down on top of the beef and press the edges to form a seal.
Whisk together 1 tablespoon of water and egg in a shallow dish and, brush mixture over the pastry.
Place in oven (place on baking tray to catch drips) and bake until the pastry is puffed up and golden brown about 25 minutes. Allow to cool for 5 minutes before serving.

Equipments used:

Notes

Variations:
Notes:- When searing the beef, it is okay if they are somewhat charred as this develops greater flavor in the stew.- You can use any aged cheese. Some good options are: Parmesan, Gruyere, Manchego- Chuck steak is best for slow-cooked braised dishes as the connective tissue and collagen melts into a full-flavored and beefy dish.- If you find the pastry is becoming to dark during cooking cover any dark areas with foil and continue baking until pastry is uniform in color.
Gluten-Free Guinness Pie Recipe | Substitute the flour with gluten-free flour and cornstarch mixed with equal amounts of water and choose a gluten-free pastry dough. Double check your other ingredients, like the broth and beer (they do make gluten-free beers) are gluten-free.
Irish Steak Pie for a Crowd | This recipe easily doubles, if desired, make it in a 9x13 casserole dish instead of a pie plate, adjusting your puff pastry accordingly.
Refrigerate - Save your leftover beef and ale pie by letting it cool completely. Then, transfer it to an airtight container, cover the pie pan with plastic wrap, and keep it in the fridge for up to five days.
Freeze - Freeze-cooled British steak pie covered with plastic wrap and foil in the freezer for up to 3 months.
Reheating - The microwave tends to result in a soggy crust. However, baking the pie at a low heat, like 350° F (175° C) for about 15 minutes covered with aluminum foil, is a better way to enjoy beef pie leftovers.
Add ¼ pound sliced or chopped mushrooms when sauteing the shallots
Skip the step of adding the cheddar cheese to the puff pastry to make it a little easier. During the last minute sprinkle top of puff pastry with shredded cheddar cheese.
If you prefer not to use beer, substitute with more beef broth.Add small diced potatoes when simmering the beef stew if desired.
Scraps: Brush them with egg wash, sprinkle them with Everything Bagel Seasoning, and place them on a baking sheet, adding to the oven the last 15-20 minutes of cooking the steak and ale pie.

Nutrition Information

Show Details

Serving 1serving Calories 808kcal (40%) Carbohydrates 39g (13%) Protein 43g (86%) Fat 54g (83%) Saturated Fat 18g (90%) Polyunsaturated Fat 8g Monounsaturated Fat 26g Trans Fat 1g Cholesterol 155mg (52%) Sodium 1576mg (66%) Potassium 898mg (26%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 371IU (7%) Vitamin C 6mg (7%) Calcium 164mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 808 kcal

% Daily Value*

Serving	1serving
Calories	808kcal	40%
Carbohydrates	39g	13%
Protein	43g	86%
Fat	54g	83%
Saturated Fat	18g	90%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	26g	130%
Trans Fat	1g	50%
Cholesterol	155mg	52%
Sodium	1576mg	66%
Potassium	898mg	19%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	371IU	7%
Vitamin C	6mg	7%
Calcium	164mg	16%
Iron	7mg	39%