Steak and Ale Pie with Cheesy Mash Crust

A hearty steak and ale pie with tender chunks of beef in a rich, flavorful gravy, topped with a comforting cheesy mashed potato crust instead of pastry.

Prep Time

30 minutes

Total Time

3 hours

Calories

975

Level

Medium

Yields

4 servings

Cost

£3.30

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

750gStewing steak (chuck or braising steak)(Cut into 1-inch cubes)

£6.75

2tbspPlain flour(For dredging the beef)

£0.05

2tbspOlive oil

£0.15

1Onion(Chopped)

£0.50

2Carrots(Chopped)

£0.25

2Celery stalks(Chopped)

£0.40

2Garlic cloves(Minced)

£0.10

500mlBeef stock

£0.80

250mlDark ale (e.g., stout or porter)

£1.00

1tbspTomato puree

£0.10

1tbspWorcestershire sauce

£0.15

1Bay leaf

£0.05

2Fresh thyme sprigs(Or 1 tsp dried thyme)

£0.20

To tasteSalt

To tasteBlack pepper

1kgPotatoes(Peeled and quartered)

£0.90

100mlMilk(Or more, as needed)

£0.10

50gButter

£0.50

100gMature cheddar cheese(Grated)

£1.20

Total Cost

£13.20

£3.30 per serving

The Method

1
Preheat oven to 160°C (320°F).
2
Season the flour with salt and pepper. Toss the beef cubes in the seasoned flour, ensuring they are well coated.
3
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
4
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5
Stir in the tomato puree and cook for 1 minute.
6
Pour in the dark ale and scrape the bottom of the pot to deglaze, releasing any browned bits.
7
Add the beef stock, Worcestershire sauce, bay leaf, and thyme sprigs. Bring to a simmer.
8
Return the browned beef to the pot. Season with salt and pepper to taste.
9
Cover the pot and transfer it to the preheated oven. Braise for 2-2.5 hours, or until the beef is very tender.
10
While the beef is braising, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
11
Return the potatoes to the pot and mash with the butter and milk until smooth. Stir in the grated cheddar cheese until melted and well combined. Season with salt and pepper to taste.
12
Once the beef is cooked, remove the pot from the oven. Remove the bay leaf and thyme sprigs.
13
Increase the oven temperature to 200°C (400°F).
14
Pour the beef and gravy mixture into the pie dish or casserole dish.
15
Spoon the cheesy mashed potato evenly over the beef filling, ensuring it covers the entire surface. You can create swirls or patterns with a fork for a more decorative look.
16
Bake in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden brown and slightly crisp.
17
Let the pie rest for a few minutes before serving. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (750g)

975 kcal / 4080 kJ

Carbs

55g

21% of RDA

Fat

46g

66% of RDA

Protein

68g

136% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For an even richer flavor, use bone-in stewing steak and brown the bones before adding the beef.

You can add other vegetables to the pie filling, such as mushrooms or parsnips.

If the gravy is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the gravy in the last 30 minutes of cooking.

For a crispier mashed potato topping, you can drizzle a little melted butter over the potatoes before baking.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Cooking Equipment

Oven

Large pot or Dutch oven

Mixing bowl

Potato masher

9-inch pie dish or oven-safe casserole dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For an even richer flavor, use bone-in stewing steak and brown the bones before adding the beef.

You can add other vegetables to the pie filling, such as mushrooms or parsnips.

If the gravy is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the gravy in the last 30 minutes of cooking.

For a crispier mashed potato topping, you can drizzle a little melted butter over the potatoes before baking.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Steak and Ale Pie with Cheesy Mash Crust

Ingredients

The Method