Steak and Ale Pie
A hearty British classic featuring slow-braised beef chuck in dark ale and beef stock, encased in golden shortcrust pastry. Rich, deeply flavoured, and perfect for cold weather.
TOTAL TIME
4 hr 43 min
ACTIVE TIME
1 hr
QUANTITY
4 pieces · ~3.2 kg
DIFFICULTY
Easy
CUISINE
British
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/18
Tools0/21
Ingredients0/18 gathered · 4 servings
2piece
2piece
3clove
250g
4tbsp
1.5tsp
0.5tsp
900g
3tbsp
150g
2tbsp
500ml
300ml
1tbsp
4sprig
2piece
500g
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 3clove | — | — | |
| 4 | | 250g | — | — | |
| 5 | | 4tbsp | — | — | |
| 6 | | 1.5tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 900g | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 150g | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 500ml | — | — | |
| 13 | | 300ml | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 4sprig | — | — | |
| 16 | | 2piece | — | — | |
| 17 | | 500g | — | — | |
| 18 | | 1piece | — | — |
Tools23 items
Procedure73 steps
1 of 73
Lay the onions on the chopping board.
Yellow onion · 2 piece
⏱ 5s
ResultYellow onion2 of 73
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves5 of 73
Lay the carrots on the board.
Carrots · 2 piece⏱ 5s
ResultCarrots9 of 73
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove10 of 73
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves13 of 73
Lay the mushrooms on the board.
Chestnut mushrooms · 250 g⏱ 5s
ResultChestnut mushrooms14 of 73
Wipe them clean and cut into quarters.
⏱ 1 min 30s
ResultQuartered mushrooms16 of 73
Put 3 tablespoons of the flour in the large bowl.
Plain flour · 3 tbsp
⏱ 5s
ResultPlain flour17 of 73
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultPlain flour and salt18 of 73
Add the pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultPlain flour and salt and ground black pepper19 of 73
Add the beef chuck, cut into 4 cm cubes.
Beef chuck · 900 g⏱ 15s
ResultBeef in flour21 of 73
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
22 of 73
Pour 2 tablespoons of the oil into the large flameproof casserole.
Sunflower oil · 2 tbsp
⏱ 5s
ResultSunflower oil23 of 73
Heat over a medium-high heat.
⏱ 1 min 30s
ResultHot oil24 of 73
Add half the beef in one layer.
⏱ 30s
ResultSecond batch of floured beef25 of 73
Brown for about 6 minutes, turning, until dark on all sides.
⏱ 6 min
ResultFirst browned beef28 of 73
Brown it the same way.
⏱ 6 min
ResultSecond browned beef30 of 73
Add the last tablespoon of oil and turn the heat to medium.
Sunflower oil · 1 tbspBeef dripping · step 29⏱ 5s
ResultDripping and oil31 of 73
Add the lardons.
Smoked bacon lardons · 150 g⏱ 10s
ResultLardons in fat32 of 73
Fry for about 4 minutes, until golden.
⏱ 4 min
ResultGolden lardons34 of 73
Cook for about 8 minutes, stirring, until softened.
⏱ 8 min
ResultSoftened vegetables35 of 73
Add the garlic and stir for a minute.
⏱ 1 min
ResultVegetables and garlic36 of 73
Stir in the tomato purée and cook for a minute.
Tomato purée · 2 tbsp⏱ 1 min 30s
ResultPie base37 of 73
Pour in the ale and scrape up the browned bits.
Dark ale · 500 ml⏱ 30s
ResultBase and ale38 of 73
Add the stock.
Beef stock · 300 ml⏱ 10s
ResultAle and stock39 of 73
Add the Worcestershire sauce.
Worcestershire sauce · 1 tbsp⏱ 5s
ResultBraising liquid40 of 73
Add the thyme sprigs.
Fresh thyme · 4 sprig⏱ 5s
ResultLiquid with thyme41 of 73
Add the bay leaves.
Bay leaves · 2 piece⏱ 5s
ResultHerbed braising liquid43 of 73
Bring to a simmer.
⏱ 5 min
ResultSimmering beef44 of 73
Cover with the lid.
⏱ 5s
45 of 73
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering beef46 of 73
Braise for 1½ hours.
⏱ 1 hr 30 min
ResultBraised beef47 of 73
Using oven gloves, pull out the shelf and lift off the lid.
⏱ 15s
49 of 73
Cook uncovered for 30 minutes more, until the beef is tender and the sauce has thickened.
⏱ 30 min
ResultPie filling50 of 73
Using oven gloves, take the casserole out.
⏱ 10s
ResultPie filling51 of 73
Fish out the thyme stalks and bay leaves onto a small plate.
⏱ 30s
ResultPie fillingused in step 5352 of 73
Throw them away.
⏱ 5s
54 of 73
Leave to cool for at least 1 hour; a hot filling makes soggy pastry.
⏱ 1 hr
ResultCooled fillingused in step 6055 of 73
Turn the oven up to 200 °C (180 °C fan).
⏱ 10 min
56 of 73
Dust the counter with the last tablespoon of flour.
Plain flour · 1 tbsp
⏱ 10s
57 of 73
Lay 320 g of the pastry on it.
Shortcrust pastry · 320 g⏱ 10s
ResultShortcrust pastry58 of 73
Roll it out about 4 mm thick, wide enough to line the pie dish with a little overhang.
⏱ 3 min
ResultRolled base pastry59 of 73
Lift it over the rolling pin into a 23 cm pie dish and press it into the corners.
⏱ 1 min
ResultRolled base pastry61 of 73
Break the egg into a third small bowl.
Egg · 1 piece
⏱ 10s
ResultEgg62 of 73
Beat it with the fork.
⏱ 15s
ResultBeaten egg64 of 73
Lay the rest of the pastry on the counter.
Shortcrust pastry · 180 g⏱ 10s
ResultShortcrust pastry65 of 73
Roll it out a little bigger than the dish.
⏱ 2 min
ResultRolled pastry lid67 of 73
Press the edges together, trim the overhang with the knife and crimp with the fork.
⏱ 2 min
ResultSealed pie68 of 73
Cut a small cross in the middle for steam.
⏱ 10s
ResultVented pie69 of 73
Brush the lid with the rest of the egg.
⏱ 30s
ResultGlazed pie70 of 73
Using oven gloves, put the pie dish in the oven.
⏱ 10s
ResultGlazed pie71 of 73
Bake for about 35 minutes, until the pastry is deep golden and a thermometer pushed through the vent into the filling reads 74 °C.
⏱ 35 min
ResultBaked steak and ale pie72 of 73
Using oven gloves, take the pie dish out.
⏱ 10s
ResultBaked steak and ale pie73 of 73
Leave to rest for 10 minutes before cutting.
⏱ 10 min
ResultSteak and Ale PieTotal Time4 hr 43 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Dice the peeled onion halves⏱ 3 minResultDiced onion |
| 4 | Diced onionstep 3 |  | Put the onion in the medium bowl.⏱ 5sResultDiced onion |
| 5 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 6 | Carrotsstep 5 |  | Peel the carrots on the chopping board⏱ 40sResultPeeled carrots |
| 7 | Peeled carrotsstep 6 | | Cut them into 2 cm chunks.⏱ 1 minResultCarrot chunks |
| 8 | Carrot chunksstep 7 | | Add them to the onion.⏱ 5sResultOnion and carrotused in step 33 |
| 9 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 10 | Garlic clovestep 9 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 12 | Minced garlicstep 11 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 35 |
| 13 | 250 g | | Lay the mushrooms on the board.⏱ 5sResultChestnut mushrooms |
| 14 | Chestnut mushroomsstep 13 | | Wipe them clean and cut into quarters.⏱ 1 min 30sResultQuartered mushrooms |
| 15 | Quartered mushroomsstep 14 | | Put them in a second small bowl.⏱ 5sResultQuartered mushroomsused in step 48 |
| 16 | 3 tbsp | | Put 3 tablespoons of the flour in the large bowl.⏱ 5sResultPlain flour |
| 17 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultPlain flour and salt |
| 18 | 0.5 tsp | | Add the pepper.⏱ 5sResultPlain flour and salt and ground black pepper |
| 19 | 900 g | | Add the beef chuck, cut into 4 cm cubes.⏱ 15sResultBeef in flour |
| 20 | — | | Toss with the tongs until every piece is coated.⏱ 40sResultFloured beefused in step 24 |
| 21 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 22 | 2 tbsp | | Pour 2 tablespoons of the oil into the large flameproof casserole.⏱ 5sResultSunflower oil |
| 23 | — | | Heat over a medium-high heat.⏱ 1 min 30sResultHot oil |
| 24 | Floured beefstep 20 | | Add half the beef in one layer.⏱ 30sResultSecond batch of floured beef |
| 25 | — | | Brown for about 6 minutes, turning, until dark on all sides.⏱ 6 minResultFirst browned beef |
| 26 | First browned beefstep 25 |  | Lift onto the plate.⏱ 20sResultFirst browned beef |
| 27 | First browned beefstep 26 | | Add the rest of the beef.⏱ 30sResultSecond beef searing |
| 28 | — | | Brown it the same way.⏱ 6 minResultSecond browned beef |
| 29 | Second browned beefstep 28 | | Add it to the plate.⏱ 20sResultBeef drippingused in step 42 |
| 30 | 1 tbsp | | Add the last tablespoon of oil and turn the heat to medium.⏱ 5sResultDripping and oil |
| Beef drippingstep 29 | |||
| 31 | 150 g | | Add the lardons.⏱ 10sResultLardons in fat |
| 32 | — | | Fry for about 4 minutes, until golden.⏱ 4 minResultGolden lardons |
| 33 | Onion and carrotstep 8 | | Add the onion and carrot.⏱ 10sResultLardons and vegetables |
| 34 | — | | Cook for about 8 minutes, stirring, until softened.⏱ 8 minResultSoftened vegetables |
| 35 | Minced garlicstep 12 | | Add the garlic and stir for a minute.⏱ 1 minResultVegetables and garlic |
| 36 | 2 tbsp | | Stir in the tomato purée and cook for a minute.⏱ 1 min 30sResultPie base |
| 37 | 500 ml | | Pour in the ale and scrape up the browned bits.⏱ 30sResultBase and ale |
| 38 | 300 ml | | Add the stock.⏱ 10sResultAle and stock |
| 39 | 1 tbsp | | Add the Worcestershire sauce.⏱ 5sResultBraising liquid |
| 40 | 4 sprig | | Add the thyme sprigs.⏱ 5sResultLiquid with thyme |
| 41 | 2 piece | | Add the bay leaves.⏱ 5sResultHerbed braising liquid |
| 42 | Beef drippingstep 29 | | Return the beef and its juices.⏱ 20sResultBeef in ale |
| 43 | — | | Bring to a simmer.⏱ 5 minResultSimmering beef |
| 44 | — | | Cover with the lid.⏱ 5s |
| 45 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering beef |
| 46 | — | | Braise for 1½ hours.⏱ 1 hr 30 minResultBraised beef |
| 47 | — | | Using oven gloves, pull out the shelf and lift off the lid.⏱ 15s |
| 48 | Quartered mushroomsstep 15 | | Stir in the mushrooms.⏱ 15sResultBeef and mushrooms |
| 49 | — | | Cook uncovered for 30 minutes more, until the beef is tender and the sauce has thickened.⏱ 30 minResultPie filling |
| 50 | — | | Using oven gloves, take the casserole out.⏱ 10sResultPie filling |
| 51 | Pie fillingstep 50 | | Fish out the thyme stalks and bay leaves onto a small plate.⏱ 30sResultPie fillingused in step 53 |
| 52 | — | | Throw them away.⏱ 5s |
| 53 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSeasoned filling |
| Pie fillingstep 51 | |||
| 54 | — | | Leave to cool for at least 1 hour; a hot filling makes soggy pastry.⏱ 1 hrResultCooled fillingused in step 60 |
| 55 | — | | Turn the oven up to 200 °C (180 °C fan).⏱ 10 min |
| 56 | 1 tbsp | | Dust the counter with the last tablespoon of flour.⏱ 10s |
| 57 | 320 g | | Lay 320 g of the pastry on it.⏱ 10sResultShortcrust pastry |
| 58 | — | | Roll it out about 4 mm thick, wide enough to line the pie dish with a little overhang.⏱ 3 minResultRolled base pastry |
| 59 | Rolled base pastrystep 58 | | Lift it over the rolling pin into a 23 cm pie dish and press it into the corners.⏱ 1 minResultRolled base pastry |
| 60 | Cooled fillingstep 54 |  | Spoon in the cooled filling and level it.⏱ 40sResultFilled pie case |
| 61 | 1 piece | | Break the egg into a third small bowl.⏱ 10sResultEgg |
| 62 | — | | Beat it with the fork.⏱ 15sResultBeaten egg |
| 63 | Beaten eggstep 62 | | Brush the pastry rim with egg.⏱ 30sResultRemaining egg washused in step 69 |
| 64 | 180 g | | Lay the rest of the pastry on the counter.⏱ 10sResultShortcrust pastry |
| 65 | — | | Roll it out a little bigger than the dish.⏱ 2 minResultRolled pastry lid |
| 66 | Rolled pastry lidstep 65 | | Lay it over the filling.⏱ 40sResultCovered pie |
| 67 | — | | Press the edges together, trim the overhang with the knife and crimp with the fork.⏱ 2 minResultSealed pie |
| 68 | — | | Cut a small cross in the middle for steam.⏱ 10sResultVented pie |
| 69 | Remaining egg washstep 63 | | Brush the lid with the rest of the egg.⏱ 30sResultGlazed pie |
| Vented piestep 68 | |||
| 70 | — | | Using oven gloves, put the pie dish in the oven.⏱ 10sResultGlazed pie |
| 71 | — | | Bake for about 35 minutes, until the pastry is deep golden and a thermometer pushed through the vent into the filling reads 74 °C.⏱ 35 minResultBaked steak and ale pie |
| 72 | — | | Using oven gloves, take the pie dish out.⏱ 10sResultBaked steak and ale pie |
| 73 | — | | Leave to rest for 10 minutes before cutting.⏱ 10 minResultSteak and Ale Pie |
| Total Time | 4 hr 43 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,503kcal | |
| 67g | |
| 98g | |
| 34g | |
| 81g | |
| 14g | |
| 5g | |
| 2,255mg |
Ingredients0/18
Tools0/21
British · Recipe
Steak and Ale Pie
A hearty British classic featuring slow-braised beef chuck in dark ale and beef stock, encased in golden shortcrust pastry. Rich, deeply flavoured, and perfect for cold weather.
What you’ll doYou will flour and brown cubes of beef chuck in two batches, fry lardons, onion, carrot and garlic, and add tomato purée, dark ale, stock, Worcestershire sauce and herbs. Braise covered for 1½ hours, add mushrooms and cook uncovered for 30 minutes more, then remove the herbs and let the filling cool. Line a pie dish with pastry, fill it, cover with a pastry lid, glaze with egg and bake at 200 °C for about 35 minutes.
Serves4
Total4 hr 43 min
LevelMedium
Ingredients
- Yellow onion2 piece
- Carrots2 piece
- Garlic clove3 clove
- Chestnut mushrooms250 g
- Plain flour4 tbsp
- Salt1.5 tsp
- Ground black pepper0.5 tsp
- Beef chuck900 g
- Sunflower oil3 tbsp
- Smoked bacon lardons150 g
- Tomato purée2 tbsp
- Dark ale500 ml
- Beef stock300 ml
- Worcestershire sauce1 tbsp
- Fresh thyme4 sprig
- Bay leaves2 piece
- Shortcrust pastry500 g
- Egg1 piece
Tools
Kitchen counterPie dishPot lidSpoonTongsRolling pinGarlic bowl (small bowl)Quartered mushrooms bowl (small bowl)Egg bowl (small bowl)OvenSmall platePastry brushChef's knifeMedium bowlLarge bowlCasseroleWooden spoonParing knifePeelerPlateForkOven gloveChopping board
Method
1
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
2
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 1
3
Dice the peeled onion halves
3 minChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the medium bowl.
5sMedium bowlDiced onion · step 3
5
Lay the carrots on the board.
5sChopping boardCarrots · 2 piece
6
Peel the carrots on the chopping board
40sPeelerCarrots · step 5
7
Cut them into 2 cm chunks.
1 minChopping board, Chefs knifePeeled carrots · step 6
8
Add them to the onion.
Result · Onion and carrot · used in step 33
5sMedium bowlCarrot chunks · step 7
9
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
10
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 9
11
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 10
12
Put the garlic in the small bowl.
Result · Minced garlic · used in step 35
5sGarlic bowl (small bowl)Minced garlic · step 11
13
Lay the mushrooms on the board.
5sChopping boardChestnut mushrooms · 250 g
14
Wipe them clean and cut into quarters.
1 min 30sChopping board, Chefs knifeChestnut mushrooms · step 13
15
Put them in a second small bowl.
Result · Quartered mushrooms · used in step 48
5sQuartered mushrooms bowl (small bowl)Quartered mushrooms · step 14
16
Put 3 tablespoons of the flour in the large bowl.
5sLarge bowlPlain flour · 3 tbsp
17
Add 1 teaspoon of the salt.
5sLarge bowlSalt · 1 tsp
18
Add the pepper.
5sLarge bowlGround black pepper · 0.5 tsp
19
Add the beef chuck, cut into 4 cm cubes.
15sLarge bowlBeef chuck · 900 g
20
Toss with the tongs until every piece is coated.
Result · Floured beef · used in step 24
40sLarge bowl, Tongs
21
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
22
Pour 2 tablespoons of the oil into the large flameproof casserole.
5sCasseroleSunflower oil · 2 tbsp
23
Heat over a medium-high heat.
1 min 30sCasserole
24
Add half the beef in one layer.
30sCasserole, TongsFloured beef · step 20
25
Brown for about 6 minutes, turning, until dark on all sides.
6 minCasserole, Tongs
26
Lift onto the plate.
20sPlate, TongsFirst browned beef · step 25
27
Add the rest of the beef.
30sCasserole, TongsFirst browned beef · step 26
28
Brown it the same way.
6 minCasserole, Tongs
29
Add it to the plate.
Result · Beef dripping · used in step 42
20sPlate, TongsSecond browned beef · step 28
30
Add the last tablespoon of oil and turn the heat to medium.
5sCasseroleSunflower oil · 1 tbsp
31
Add the lardons.
10sCasseroleSmoked bacon lardons · 150 g
32
Fry for about 4 minutes, until golden.
4 minCasserole, Wooden spoon
33
Add the onion and carrot.
10sCasseroleOnion and carrot · step 8
34
Cook for about 8 minutes, stirring, until softened.
8 minCasserole, Wooden spoon
35
Add the garlic and stir for a minute.
1 minCasseroleMinced garlic · step 12
36
Stir in the tomato purée and cook for a minute.
1 min 30sCasserole, Wooden spoonTomato purée · 2 tbsp
37
Pour in the ale and scrape up the browned bits.
30sCasserole, Wooden spoonDark ale · 500 ml
38
Add the stock.
10sCasseroleBeef stock · 300 ml
39
Add the Worcestershire sauce.
5sCasseroleWorcestershire sauce · 1 tbsp
40
Add the thyme sprigs.
5sCasseroleFresh thyme · 4 sprig
41
Add the bay leaves.
5sCasseroleBay leaves · 2 piece
42
Return the beef and its juices.
20sCasserole, TongsBeef dripping · step 29
43
Bring to a simmer.
5 minCasserole
44
Cover with the lid.
5sCasserole, Pot lid
45
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
46
Braise for 1½ hours.
1 hr 30 minCasserole
47
Using oven gloves, pull out the shelf and lift off the lid.
15sCasserole, Oven glove, Pot lid
48
Stir in the mushrooms.
15sCasserole, Oven gloveQuartered mushrooms · step 15
49
Cook uncovered for 30 minutes more, until the beef is tender and the sauce has thickened.
30 minCasserole
50
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
51
Fish out the thyme stalks and bay leaves onto a small plate.
Result · Pie filling · used in step 53
30sSmall plate, TongsPie filling · step 50
52
Throw them away.
5sSmall plate
53
Add the rest of the salt.
5sCasseroleSalt · 0.5 tsp
54
Leave to cool for at least 1 hour; a hot filling makes soggy pastry.
Result · Cooled filling · used in step 60
1 hrCasserole
55
Turn the oven up to 200 °C (180 °C fan).
200°C10 minOven
56
Dust the counter with the last tablespoon of flour.
10sKitchen counterPlain flour · 1 tbsp
57
Lay 320 g of the pastry on it.
10sKitchen counterShortcrust pastry · 320 g
58
Roll it out about 4 mm thick, wide enough to line the pie dish with a little overhang.
3 minKitchen counter, Rolling pin
59
Lift it over the rolling pin into a 23 cm pie dish and press it into the corners.
1 minPie dish, Rolling pinRolled base pastry · step 58
60
Spoon in the cooled filling and level it.
40sPie dish, SpoonCooled filling · step 54
61
Break the egg into a third small bowl.
10sEgg bowl (small bowl)Egg · 1 piece
62
Beat it with the fork.
15sEgg bowl (small bowl), Fork
63
Brush the pastry rim with egg.
Result · Remaining egg wash · used in step 69
30sPie dish, Pastry brushBeaten egg · step 62
64
Lay the rest of the pastry on the counter.
10sKitchen counterShortcrust pastry · 180 g
65
Roll it out a little bigger than the dish.
2 minKitchen counter, Rolling pin
66
Lay it over the filling.
40sPie dish, Rolling pinRolled pastry lid · step 65
67
Press the edges together, trim the overhang with the knife and crimp with the fork.
2 minPie dish, Paring knife, Fork
68
Cut a small cross in the middle for steam.
10sPie dish, Chefs knife
69
Brush the lid with the rest of the egg.
30sPie dish, Pastry brushRemaining egg wash · step 63Vented pie · step 68
70
Using oven gloves, put the pie dish in the oven.
10sPie dish, Oven, Oven glove
71
Bake for about 35 minutes, until the pastry is deep golden and a thermometer pushed through the vent into the filling reads 74 °C.
200°C35 minPie dish
72
Using oven gloves, take the pie dish out.
10sPie dish, Oven, Oven glove
73
Leave to rest for 10 minutes before cutting.
Result · Steak and Ale Pie
10 minPie dish
Printed 6 October 2026