Hairy Bikers' steak and ale pie

(604 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

steak and ale pie
steak and ale pie
  • Makes: 1

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

The Hairy Bikers steak and ale pie recipe is really easy to follow and delicious too! You can't beat good, hearty British grub for a bit of comfort food and Si and Dave don't disappoint with this famous pie recipe. Tried and tested and guaranteed by the goodtoknow audience, this beef and ale pie recipe is a classic dish for the whole family. This delicious meat pie should take approximately 1hr and 40 mins to make and is well worth the wait. If youve got more time on your hands, we recommend you make your own puff pastry from scratch. It takes a bit longer but its well worth the effort for a delicious and completely homemade classic steak and ale pie. Packed with tender meat, rich gravy and plenty of veggies, we just can't get enough of this classic steak and ale pie recipe. Perfect for a comforting Sunday dinner during colder months, this is a great winter warmer. This recipe makes one large pie, which will feed around 4 to 6 people, depending on how hungry everyone is! This is comfort food at its finest, and everyone will love this steak and ale pie! Don't forget the mashed potato and greens to serve.


  • 900g stewing steak, diced
  • 25g flour, plus extra for dusting
  • 100g butter
  • 2 onions roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 2 medium carrots, roughly chopped
  • 150g button mushrooms
  • 2 sprigs fresh thyme
  • 400ml good-quality ale
  • 500ml beef stock
  • Salt and pepper
  • 1 egg, beaten for glazing
  • 300g ready-made rolled puff pastry

If you've got time to make your own puff pastry, here's the recipe you'll need for flaky puffy pastry


  1. Preheat the oven to 220C/428F/Gas Mark 7.
  2. Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
  3. Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
  4. Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
  5. Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
  6. Bake in the oven for 20-30 mins until the pastry is golden brown on top.

The Hairy Bikers' Food Tour of Britain is available from Amazon (RRP 20.00)

Your rating

Average rating

  • 3
(604 ratings)

Your comments

Pie Crusader

Weird, why does the picture show a pie with filo pastry topping?? Really believe that food stylists should be honest. Does more harm than good in the long-term.


Can I cook everything on the hob as the recipe says first thing in the morning, leave it in the oven dish until I get home then cook in the oven later? Will it affect the pie if it had that gap in the middle? Thank you for your help.

Marc Wigham

I'd say yes as I found the a,e to be a bit sour

Frankie Clarke

It's the best pie ever!!!!


Making it at the moment, it smells divine!

Garth Dujon

Why would you call a steak pie hairy? So far I have the steak on it looks good and no hair in sight


This will make 6 man portions in a 3 inch deep 10×8 inch dish or 4 greedy ones Real easy to do, no work really just waiting. I did not cover so as to reduce more and put a bit of sauce flour in to thicken gravey. Buy the way I used Newcastle brown and what you have to do is get 4 and drink 3 whilst waiting


Made a month ago, delicious. Making again for Sunday lunch.


Thanks for uploading this recipe it's delicious though I'd recommend adding new potatoes, leeks, chilly and red peppers 😘

General Bloodfart OBE

Going to make it today for the first but adding everybodys tips as well, i will let you know how i get on ??


How long did it take in crockpot, did you just throw everything in together?


I have made this several times and my family love it :)


If u didn't want to add ale would u put in more stock instead?


I cooked the meat etc in the slow crockpot, it was lush! Making it again today, it's a real family favourite now.


How many does this pie serve please?

Donna Engleby

Absolutely easy to make, smells delicious and mouth watering gorgeous. Definitely make it again.

Joanne 'JoJo' Evans

Got this on the go at the moment for the first time. Hope it turns out ok lol. I agree about leaving the lid off, it bubbled far too much with the lod on

Sabrina Millard

Easy and very tasty pie. My family loves it!


I use Beurre manié to thicken the gravy, it works great.


i did as above but i put in paprika and a little bit of chilli powder. it gives it a nice warm Autumn taste.


I took both Nikig and Anna's advice: left the lid off and added gravy granules for a thicker consistency. I also left it to simmer for over 2 hours (as on the youtube video) rather than an hour. The meat melted in the mouth and was delicious!


Simple to make and a great result, the only thing I altered was not covering the mixture as it simmered, this allowed for enough of the juices to evaporate leaving the gravy a perfect consistancy for my taste (thick!)


Wonderful flavours and the beef was so soft, it just melted in mouth. The only problem I had was that the sauce didn't thicken as much as I wanted it to, so added some gravy granules. Apart from that, delicious, have made it twice now, I make mine in individual dishes, rather than one pie.

comments powered by Disqus

FREE Newsletter