Rich Steak and Ale Pie with Garlic Mash

A classic British comfort dish, featuring succulent beef stewed in a rich, dark ale gravy, topped with a golden, flaky puff pastry crust. Served with creamy garlic mashed potatoes and vibrant buttered green beans.

• Prep: 45 min
• Cook: 2 hr 45 min
• Total: 3 hr 30 min
• Servings: 6
• Cuisine: British
• Difficulty: Hard

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• rich
• savory
• classic

Ingredients

• 2.5 pound beef stew meat (cut into 1.5-inch pieces)
• 0.25 cup all-purpose flour
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon olive oil
• 2 yellow onions (medium, chopped)
• 4 clove garlic (minced)
• 3 carrots (peeled, sliced)
• 8 ounce cremini mushroom (halved)
• 12 fluid ounce dark ale
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 3 fresh thymes (sprigs)
• 1 puff pastry (thawed)
• 1 large egg (beaten)
• 2 pound Russet potato (peeled, quartered)
• 0.5 cup heavy cream
• 0.25 cup whole milk
• 3 tablespoon unsalted butter
• 1 pound fresh green bean (trimmed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. In a large bowl, toss beef stew meat with all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches until deeply caramelized on all sides, about 5-7 minutes per batch. Remove beef and set aside.
3. Add yellow onions, 2 cloves minced garlic, carrots, and cremini mushrooms to the pot. Cook until vegetables soften, about 8-10 minutes.
4. Return beef to the pot. Pour in dark ale and beef broth. Stir in Worcestershire sauce, bay leaf, and fresh thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until beef is very tender.
5. While beef braises, prepare the garlic mash: Place peeled and quartered Russet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.
6. Return drained potatoes to the hot pot. Add heavy cream, whole milk, unsalted butter, and remaining 2 cloves minced garlic. Mash until smooth and creamy. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste. Keep warm.
7. Preheat oven to 400 degrees F (200 degrees C). Remove bay leaf and thyme sprigs from the beef stew. Transfer the beef filling to a 9-inch pie dish or a similar oven-safe casserole dish.
8. On a lightly floured surface, roll out the thawed puff pastry sheet slightly larger than your pie dish. Place the pastry over the beef filling, trimming any excess and crimping the edges to seal. Cut a few slits in the top of the pastry for steam to escape.
9. Brush the top of the puff pastry with the beaten large egg. Bake for 30-45 minutes, or until the pastry is golden brown and puffed, and the filling is bubbling.
10. While the pie bakes, cook the green beans: Steam or boil trimmed fresh green beans for 5-7 minutes, until tender-crisp. Drain and toss with 1 tablespoon unsalted butter and a pinch of salt. Keep warm.
11. Let the pie rest for 10 minutes before serving. Serve hot slices of steak and ale pie with creamy garlic mashed potatoes and buttered green beans. Garnish with fresh parsley if desired.

Notes

Using a dark, robust ale (like Guinness or a brown ale) significantly enhances the flavor of the gravy. If you prefer a richer gravy, you can reduce the liquid further before adding the pastry. This pie reheats well, making it suitable for meal prepping.

Nutrition (per serving)

• Calories: 780
• Protein: 58.1 g
• Carbohydrates: 55.4 g
• Fat: 36.2 g
• Fiber: 8.7 g
• Sodium: 880 mg
• Saturated Fat: 17.5 g
• Sugar: 5.8 g
• Cholesterol: 170 mg