Welsh Beef steak and ale pie

  • Prep time 15 mins
  • Cook time 2 hrs
  • Serves 5+


  • 900g (or 2 x 450g packs) of pre diced PGI Welsh Beef chuck or stewing steak
  • 25g flour
  • Seasoning
  • 2 tbsp oil
  • 25g butter
  • 2 large onions, roughly chopped
  • 2 garlic cloves, sliced
  • 150g chestnut mushrooms, quartered
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 500ml ale
  • 400ml beef stock
  • Handful of fresh herbs e.g. thyme, parsley, oregano
  • 1 pack of puff or shortcrust pastry
  • 1 egg, beaten


  1. Season the flour and use to coat the beef.
  2. Heat the oil in a large pan or flameproof casserole dish and fry the beef in 2 batches until brown. Remove from the pan.
  3. Add the butter, garlic, onions and mushrooms to the pan and fry for a few minutes. Return the beef to the pan.
  4. Add the tomato purée, Worcestershire sauce, ale, stock, bay leaf and herbs. Stir well and bring to the boil.
  5. Simmer on a low heat for 1 hour 30 minutes until the meat is tender (thicken if required). Remove the lid and allow to cool slightly.
  6. Preheat the oven to 200˚C / 180˚C fan / Gas 6.
  7. Spoon the filling mixture into the pie dish.
  8. Roll out the pastry for the pie top. Cut 4 long thin strips from the edge of the pastry. Brush the edge of the dish with the beaten egg. Use the strips to place around the edge of the pie dish, and brush with egg.
  9. Place the pastry gently over the filling and strips. Trim any pastry that hangs over the edge.
  10. Press and crimp the edges and use any remaining pastry to decorate the pie top.
  11. Brush with the beaten egg and place in the oven. Bake for approximately 25-30 minutes until the top is golden brown and the filling is piping hot.
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