Steak and Ale Pie


  • 1,5 kg beef (I actually bought a piece of roast and cut it into cubes, because the precut meat didn’t look too good)
  • 1 Onion
  • 2 cloves garlic
  • Thyme to taste
  • 2 medium carrots
  • 1 piece of celery
  • 1 Tbsp rainbow peppers
  • 4 Juniper berries
  • 1 Bay leave
  • Salt to taste
  • Ale to taste (this time I actually used a stout)
  • 1 pack of puff-pastry

Before you start chopping, make sure to rest the puff-pastry outside the fridge to room temperature

Tip: it depends a bit on what ale you are using and how bitter it is. A while back I used an ale that was too bitter and followed a recipe from a website which required half a liter of ale and it turned so bitter it was not edible.

Put all in a pot cover generously with water (I usually chop the carrots and celery very fine so that my purist meat-eaters cannot pick them out).

Simmer for 2 hours (depending on the meat)

You might want to add ale as you cook and keep flavouring it

While this simmers roll the puff-pastry to size of your oven roasting form

Once you are ready, preheat the oven (Gas mark 6)

Pour the pie filling into it

take a cup full of the liquid and mix with

  • 1 Tbsp flour

then mix this into the rest of the pie filling

Put the puff-pastry over it

Tip: I usually get the puff pastry ready and the thickening (flour & sauce) before I move the pie filling into the baking form, so that it is as hot as possible when putting on the puff pastry

Bake for 30-40 min (again depends a bit on your oven)

PS: You can see I rolled the puff-pastry too thinly at the one end and it tore and fell off 😀

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