---
title: Steak and Ale Pie
servings: 6
prep time: 30 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/steak-and-ale-pie
---

Gather @beef chuck{900%g}, @all-purpose flour{40%g}, @vegetable oil{2%tbsp}, @beer{500%ml}, @beef stock{300%ml}, @fresh thyme{3%stalk} and @bay leaf{2%leaf}.

Dredge the beef in flour, then brown well in batches in hot oil; set aside.

Soften the @onion{2}, @carrot{2} and @garlic{3%clove} in the same pot.

Return the beef, add the @tomato paste{1%tbsp}, @worcestershire sauce{1%tbsp}, thyme and bay, then pour in the ale and stock to just cover.

Cover and braise at 160°C/325°F, or at a bare simmer on the stove, until the beef is fork-tender. ~{150%minutes}

Uncover and reduce on the stovetop until thick and glossy; cool slightly.

Spoon the filling into a pie dish, top with the rolled @puff pastry{400%g}, crimp the edge, and cut a steam vent.

Brush with the beaten @egg{1} and bake at 200°C/400°F until the pastry is puffed and deep gold. ~{30%minutes}