Jul 09 2026
Restaurants›The Peddler's Daughter›Steak And Ale Pie Recipe

Steak And Ale Pie Recipe

Inspired by The Peddler's Daughter
Time2h 30m
Serves6

Tender chunks of beef slow-cooked in ale, served with seasonal vegetables.

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Ingredients

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Main Ingredients

Seasoning and Thickening

Crust

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cut the beef chuck into 1-inch cubes. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic.

  2. 2

    Sear the Beef

    In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

Cooking

  1. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and garlic. Sauté until the onion is translucent, about 5 minutes.

  2. 4

    Add Flour and Seasoning

    Stir in the all-purpose flour, dried thyme, salt, and black pepper. Cook for 1-2 minutes to remove the raw flour taste.

  3. 5

    Combine Ingredients

    Return the seared beef to the pot. Pour in the ale and beef broth, and add bay leaves. Bring to a simmer.

  4. 6

    Slow Cook

    Cover the pot and reduce the heat to low. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

  5. 7

    Add Vegetables

    About 30 minutes before serving, add the chopped potatoes and frozen peas to the pot. Stir well and continue to cook until the vegetables are tender.

Assembly

  1. 8

    Prepare the Pie Crust

    Preheat the oven to 400°F (200°C). Roll out the ready-made pie crust and place it into a pie dish.

  2. 9

    Fill the Pie

    Once the beef filling is ready, remove bay leaves. Pour the beef mixture into the pie crust.

  3. 10

    Top the Pie

    Cover the filling with another layer of pie crust, sealing edges by crimping. Make a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.

  4. 11

    Bake

    Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

Serving

  1. 12

    Serve

    Allow the pie to cool for a few minutes before slicing. Serve warm with seasonal vegetables.

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