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Steak Pie recipe - Take Stock Magazine

Steak & Ale Pie

Billy Frost, head chef at The Black Lion in Worksop, Yorkshire
Serves: 4
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A classic pie but I have introduced local flavours and produce to make it a popular dish on our menu. The triple cooked chips are the perfect accompaniment for the moist pie.


  • 1kg braising steak, diced
  • 1 white Spanish onion, diced
  • 2 garlic cloves, grated
  • Small bunch thyme, chopped
  • 600ml ale
  • 100g tomato purée
  • 50g English mustard
  • 100ml Henderson’s relish
  • To taste salt & pepper
  • 2/3 tbsp vegetable oil
  • 450g plain flour
  • 200g soft butter, diced
  • Salt
  • Water to bind
  • 1 beaten egg (for egg wash)


  2. Heat the oil on a low heat and add onion, garlic and thyme, and cook for 5 minutes
  3. Add steak and seal the meat until it’s coloured and releases some juice. Once coloured, add the ale, tomato purée, mustard and relish
  4. Leave the meat to braise in the pan on a medium heat for 11/2-2 hours or until the meat is tender. The tomato purée will thicken the pie mix as it cooks
  5. Season with salt and pepper
  7. Sift the flour into a bowl then add the salt
  8. Rub the butter into the flour to resemble breadcrumbs. Bind the mixture into a dough and refrigerate for 30 minutes
  10. Butter the sides and bases of 4 10cm wide x 6.5cm deep pie tins. Roll the pastry out and carefully line the tins, overlapping the sides with pastry. Set some pastry aside for the lids
  11. Roll remaining pastry out and cut out 4 10cm diameter round lids
  12. Fill each tin with the meat mix and trim off the excess pastry. Egg wash the rim of the pastry, put the lid on and crimp together. Egg wash the lid and cook for 1 hour at 180°C
  13. Once ready, cool for 10-15 minutes before turning the pie out of the tin
  14. Serve with triple cooked chips, roasted root vegetables and a gravy boat
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