Steak & Ale Plate Pie

3.8/5 rating (11 votes)
  • Serves: 4
  • Prep Time: 35 mins
  • Ready in: 2 hours approx.
  • Difficulty: Moderate
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Steak & Ale Plate Pie
British Pie Week takes place every year on the first full week of March and this pie is just one of the many you can find there.


  • 2 tbsp vegetable oil
  • 500g cut into 4cm diced chuck steak, leave all fat on
  • 3-4 tbsp plain flour
  • 1 heaped tbsp tomato puree
  • 2 small onions, very finely chopped
  • 2 medium carrots, 1/2cm pieces
  • 2 x 10g beef stock cubes, crumbled
  • 3 tbsp Worcester sauce
  • roughly 300mls of boiling water
  • 200mls light bitter beer
  • salt and freshly ground black pepper
  • 500g short pastry
  • 1 egg lightly beaten

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  • Preheat the oven to 160°C, Gas 3.
  • Using kitchen paper pat the meat dry, then dust lightly in the flour.
  • Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add half the meat and cook until nicely browned all over. Repeat the process with the other half of the meat.
  • Add the first lot of meat back to the pan.
  • Then add the tomato puree, onions, carrots, stock cubes and Worcester sauce and really mix well.
  • Add the beer and then enough boiling water to barely cover the stew.
  • Season well with salt and pepper and bring to a gentle simmer.
  • Cover with a tight-fitting lid and place in the pre heated oven and cook for 1½ hours, nice and gently, until the meat will fall part if pressed slightly.
  • Once cooked, remove from the oven and cool, then chill well.
  • Roll out the pastry and line a 24cm 3cm deep plate pie dish, allow 2cm extra.
  • Cut off any excess then egg the pie dish top and use the excess to line the top of the dish.
  • Add the cooled beef mixture and leave nice and proud.
  • Lightly egg the pastry rim and lay a second disc of pastry over the top, making sure not to stretch the pastry.
  • Thumb up the edges to seal well, then crimp for a nice finish..
  • Brush well with beaten egg and make 2 small incisions in the centre.
  • Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.
  • Serve with mash, extra gravy and for me pickled red cabbage or pickled walnuts

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