Steak and Beer Pie Recipe

This steak and beer pie recipe was inspired by my #BrewdogAirlines trip to the BrewDog brewery in Ohio earlier this year.

I quite like the beer. That probably helped.

Shirley developed the recipe for British Pie Week, although we were a week or so late getting it on the blog. It’s the thought that counts, right? Or maybe we were just very early for next year.

This started life as our “Steak & Punk Pie”, because we used BrewDog Punk IPA in the filling. Shirley originally wanted to make a fully encased pastry pie, but ended up using a puff pastry lid. At our last tea break, Dennis was arguing that the recipe was perfect, but he’d generally argue about a fly crawling up the wall, to be honest. And being married to Shirley, he has to say that, doesn’t he?

Anyway, this is a classic, hearty steak and beer pie recipe with a proper ale gravy, tender diced beef, mushrooms, onions, carrots and a golden puff pastry lid.

What Is Steak and Beer Pie?

Steak and beer pie is a rich savoury pie made with diced beef, beer or ale, beef stock, vegetables and pastry.

The beef is cooked slowly until tender, while the beer adds depth and flavour to the gravy. Once the filling is rich and thick, it is topped with puff pastry and baked until golden.

It is proper British comfort food, especially served with mash, vegetables and extra gravy.

What Beer Should You Use for Steak Pie?

You can use different types of beer or ale in a steak pie, depending on the flavour you want.

For this recipe, we used BrewDog Punk IPA, which gives the pie a slightly hoppy, malty flavour and a bit of a twist on a classic steak and ale pie.

If you prefer a more traditional flavour, use a darker ale, bitter, stout or porter. These usually give a deeper, richer gravy.

The main rule is simple: use a beer you actually like drinking. If you would not drink it, you probably do not want it carrying the flavour of your pie.

What Beef Is Best for Steak and Beer Pie?

Diced beef stewing steak is ideal for steak and beer pie.

You want beef that can handle slow cooking and become tender over time. Lean quick-cook steaks are not the best choice here because they can dry out or become tough in a long-cooked pie filling.

Diced beef, stewing steak, chuck, shin or braising steak all work well because they break down slowly and give you a richer filling.

Steak and Beer Pie Ingredients

• 2 tbsp olive oil
• 3 medium onions, sliced
• 2 garlic cloves, crushed
• 750g diced beef stewing steak
• 2 carrots, peeled and diced
• 300g mushrooms, sliced
• 2 x 330ml cans of beer or ale, such as BrewDog Punk IPA
• 350ml beef stock
• 2 tbsp tomato purée
• Large pinch of dried thyme, or 3 to 4 fresh sprigs
• Salt and black pepper
• 2 tbsp cornflour mixed with a small amount of cold water to form a paste
• 1 packet of ready-made puff pastry
• 1 medium egg, beaten, for glazing

How to Make Steak and Beer Pie

1. Heat 1 tbsp of olive oil in a frying pan.
2. Fry the onions until soft.
3. Add the garlic and mushrooms and fry for another 2 minutes.
4. Transfer the onions, mushrooms and garlic into a casserole dish.
5. Add another 1 tbsp of olive oil to the frying pan.
6. Brown the diced beef all over, working in batches if needed so the pan does not overcrowd.
7. Add the browned beef to the casserole dish.
8. Add the carrots, beer, beef stock, tomato purée, thyme, salt and black pepper.
9. Stir everything together.
10. Cover with a lid and place in a preheated oven at Gas Mark 4, 180°C, or 160°C fan.
11. Cook for around 1½ to 2 hours, or until the beef is tender and starting to fall apart.
12. When the meat is tender, stir in the cornflour paste.
13. Continue cooking until the gravy has thickened.
14. Remove the filling from the oven and spoon it into a large pie dish, or several individual dishes.
15. Roll out the puff pastry so it is slightly bigger than your pie dish.
16. Brush the edge of the dish with beaten egg.
17. Place the puff pastry lid on top and press down the edges to seal.
18. Brush the pastry with the remaining beaten egg.
19. Bake at Gas Mark 6, 200°C, or 180°C fan for 20 to 30 minutes, or until the pastry is golden brown.
20. Remove from the oven and rest for 5 minutes before serving.

Can You Make Steak and Beer Pie in the Slow Cooker?

Yes, the filling works really well in the slow cooker.

Brown the beef first, fry the onions, garlic and mushrooms, then add everything except the pastry and egg to the slow cooker.

Cook on low for around 7 to 8 hours, or on high for around 4 to 5 hours, until the beef is tender.

Once the filling is cooked, thicken it with cornflour if needed, spoon it into a pie dish, top with puff pastry and bake in the oven until golden.

How Long Does Steak and Beer Pie Take?

The steak and beer pie filling takes around 1½ to 2 hours in the oven, followed by another 20 to 30 minutes once the puff pastry lid is added.

The filling is ready when the beef is tender and the gravy is rich and thick.

Why Brown the Beef First?

Browning the beef before slow cooking gives the pie more flavour.

If you add raw diced beef straight into the casserole dish, it will still cook, but the flavour will not be quite as deep.

Brown the beef in batches over a good heat. If you put too much in the pan at once, it will steam rather than sear.

Do You Need to Thicken the Pie Filling?

Yes, steak and beer pie filling needs to be thick enough to sit under the pastry.

If the gravy is too thin, it can make the pastry soggy and the filling can feel more like soup than pie.

This recipe uses cornflour mixed with cold water to thicken the gravy once the beef is tender.

Can You Use Puff Pastry for Steak and Beer Pie?

Yes, puff pastry is perfect for this style of steak and beer pie.

A puff pastry lid keeps things simple and gives you a golden, flaky top without needing to fully encase the pie.

You can use shortcrust pastry if you prefer a more traditional fully enclosed pie, but puff pastry makes this recipe much easier.

Can You Make Steak and Beer Pie Ahead of Time?

Yes, this is a brilliant make-ahead recipe.

You can cook the filling in advance, cool it, and store it in the fridge. When you are ready to eat, spoon the filling into a pie dish, add the pastry lid and bake until golden and piping hot.

The filling often tastes even better the next day because the flavours have had more time to settle.

Can You Freeze Steak and Beer Pie?

Yes, you can freeze the filling or the assembled pie.

For best results, freeze the cooked filling on its own, then defrost it in the fridge and add fresh puff pastry before baking.

You can also freeze individual pies if you want easy meals ready to go.

What to Serve with Steak and Beer Pie

Steak and beer pie is proper comfort food, so it works well with simple sides.

Serve it with mash, sweet potato mash, chips, roast potatoes, peas, carrots, cabbage, broccoli, green beans or roasted vegetables.

A bit of extra gravy never hurts either.

Browse our diced British beef steak or full beef range for more hearty meal ideas.

Tips for Better Steak and Beer Pie

• Use diced beef that suits slow cooking.
• Brown the beef in batches for better flavour.
• Use a beer or ale you enjoy drinking.
• Cook the filling until the beef is properly tender.
• Thicken the gravy before adding the pastry.
• Cool the filling slightly before topping with pastry if you want a neater result.
• Brush the pastry with beaten egg for a golden finish.
• Rest the pie for 5 minutes before serving.

Final Thoughts

This steak and beer pie recipe is hearty, rich and properly comforting.

The diced beef becomes tender, the beer gives the gravy depth, and the puff pastry lid keeps things simple while still giving you that golden pie finish.

Whether you use Punk IPA, a darker ale, stout or your favourite beer, this is a proper British pie worth making.

FAQs

What beer is best for steak and beer pie?

You can use IPA, ale, bitter, stout or porter. Darker beers give a richer, deeper gravy, while IPA gives a lighter, hoppier flavour.

Can you use IPA in steak pie?

Yes, IPA can work well in steak pie. This recipe was originally made with BrewDog Punk IPA for a slightly different twist on a classic steak and ale pie.

What beef is best for steak pie?

Diced beef stewing steak, chuck, shin or braising steak are best because they become tender during slow cooking.

Can you make steak and beer pie in the slow cooker?

Yes, cook the filling in the slow cooker, then transfer it to a pie dish, top with puff pastry and finish in the oven.

How do you thicken steak pie filling?

Mix cornflour with a small amount of cold water to make a paste, then stir it into the hot filling and cook until the gravy thickens.

Can you freeze steak and beer pie?

Yes, you can freeze the filling or assembled pie. For best results, freeze the filling and add fresh puff pastry before baking.

Can you use puff pastry for steak pie?

Yes, puff pastry works brilliantly as a steak pie lid. It is simple, flaky and gives a golden finish.