Best Irish Steak and Ale Pie Recipe (Pub Style)
User Reviews
5
24 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs 10 mins
-
Servings
6 -8 servings
-
Calories
808 kcal
-
Course
Main Course
Best Irish Steak and Ale Pie Recipe (Pub Style)
Report
Irish Steak and Ale Pie features tender beef chuck slow-braised with shallots, garlic, tomato paste, and ale, topped with a cheddar cheese-infused puff pastry crust. This pub-style pie offers rich beefy flavors and a flaky, savory crust with a mild sharpness from the cheese, creating a satisfying multi-textured meal.
Description
The preparation involves coating bite-sized beef pieces with seasoned flour before searing them in batches to develop depth of flavor. Cooking shallots and garlic in the same pot builds a flavor base, followed by additions of tomato paste, beef broth, ale, Worcestershire sauce, and thyme for a rich stew. The filling simmers until meat becomes tender and sauce thickens. The cheddar cheese is folded into puff pastry strips that form the pie lid, adding richness and a golden, textured finish once baked.
The pie is baked in a greased dish, ideally 9-10 inches, at moderate temperature until the crust is crisp and browned evenly. It works well as a hearty main dish paired with mashed potatoes or root vegetables, embodying hearty pub fare.
Practical notes include variations like adding mushrooms or potatoes to the filling, adjusting cheese type, and alternatives for gluten-free adaptations using appropriate flour and beer substitutes. Leftovers can be refrigerated up to five days or frozen for three months, with reheating advised in the oven for optimal crust texture rather than the microwave. The recipe calls for careful searing to develop flavor through some charring and tips for managing pastry baking to avoid overly dark spots.
Share:
Ingredients
Beef Filling
- 3 pounds beef chuck cut into 1-inch pieces, boneless
- ¼ cup all-purpose flour or sub with Gluten Free AP Flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable oil I like olive oil, avocado oil or grapeseed oil
- 1 cup shallot 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 ounce Guinness beer any brown ale, about this volume
- 2 tablespoons Worcestershire sauce
- ½ teaspoon thyme dried
Cheddar Puff Pastry Crust
- 1 cup cheddar cheese I prefer an Irish Cheddar!, aged, grated
- 2 heets puff pastry thawed, divided
- ¼ teaspoon mustard powder dry
- 1 large egg with a little water to make an egg wash (optional)
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
- Searing beef cubes until browned with slight charring enhances stew flavor.
- Substitute cheddar cheese with Parmesan, Gruyere, or Manchego based on preference.
- Use chuck steak for its connective tissue that melts into tender, flavorful beef.
- Cover darkening pastry areas with foil during baking to prevent burning.
- For gluten-free pie, use gluten-free flour and beer, and verify all ingredients are gluten-free.
- This recipe can be doubled for larger gatherings, adjusting baking vessel and puff pastry accordingly.
- Store leftovers in airtight containers in the fridge up to five days, or freeze well-wrapped for up to three months.
- Reheat in the oven at 350°F for about 15 minutes covered with foil to maintain crust crispness.
- Add mushrooms during shallot sautéing or diced potatoes during simmer for variation.
- Leaving out cheese in pastry simplifies crust preparation; optionally sprinkle cheddar topping near the end of baking.
- Use foil-wrapped pastry scraps brushed with egg wash and seasoning baked separately as snacks.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
