Steak & ale pie

Steak & ale pie


  1. First make your stock by dissolving the stock pot in 400ml of boiling water. Pre-heat the oven to 140°C/275°F/Gas Mark 2.
  2. Heat half the olive oil, add in the onion and fry, stirring often, until they turn golden-brown – this should take around 15 mins. Meanwhile, heat a large, heavy-based frying pan until very hot.  Add in the remaining olive oil and heat through.
  3. Add in the chunks of beef and fry until browned on all sides. Large chunks of beef will caramelise much better than small cubes. Cook in two batches if necessary. Remove the browned beef from the pan and add it to the casserole dish with the fried onion.
  4. Add the ale into the pan that the beef was fried in, bring the ale to the boil and cook until reduced by half. This is important otherwise you’ll have too much liquid. Add the reduced beer and the Knorr Beef Stock to the beef and onions in the casserole dish. Bring all the contents to the boil, simmer uncovered until it reduces then stir in the diluted cornflour, mixing in well.
  5. Cover the casserole and transfer to the pre-heated oven. Bake for 1 hr 40 mins to 2 hr, until the beef is very tender. Once cooked remove the beef and ale mixture from the oven, transfer it into a 24cm pie dish and allow to cool. It’s important that you cool the pie filling before putting the pastry on.
  6. Pre-heat the oven to 170°C/325°F/Gas Mark 6. Roll out the shortcrust pastry to around 3mm thickness.
  7. Brush the egg wash around the top edge of the pie dish. Place the rolled out pastry over the pie dish and press it down firmly around the edge to seal the pie, forming a lid. Trim it. Brush the pie with the remaining egg wash and bake for 30 mins or until golden brown.

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You can't beat a classic steak & ale pie, good if you fancy something other than a roast on a Sunday


1 Knorr Rich Beef Stock Pot
1 tbsp olive oil
4 onions, roughly chopped
500ml dark ale
900g neck of beef, or for a healthier option, lean braising steak, cut into very large chunks
1 tsp cornflour mixed with 25ml cold water
400g shortcrust pastry (home-made or shop-bought)
Egg wash, made by beating 1 egg yolk


Time: 20 minutes
Serves: 6
Nutrition: n/a