Beef and Ale-Free Pie

I stopped adding ale the year my neighbor's kids asked if they could have a slice through the fence. The filling bubbled just as dark and glossy without it, and no one ever guessed the difference. Now it's the version I make every time, because everyone at the table can dig in without hesitation.

The first time I made this for a group, I panicked when I realized I'd run out of beer. I used extra stock and a splash of Worcestershire sauce instead, and by the time the pastry shattered under everyone's forks, I knew I'd accidentally improved it. The filling tasted meatier, cleaner, and somehow more itself.

Ingredients

• Stewing beef: Chuck or brisket both work beautifully because they break down into tender, fall-apart pieces after slow cooking.
• Plain flour: Coating the beef before browning helps build a velvety gravy and gives the meat a better sear.
• Vegetable oil: I prefer this over butter for browning because it can take higher heat without burning.
• Onion: Dice it small so it melts into the sauce and adds sweetness without chunky texture.
• Carrots: Slice them thickly so they hold their shape and add little bursts of sweetness throughout the filling.
• Celery: It adds a subtle earthiness that balances the richness of the beef.
• Garlic: Mince it finely so it disperses into the gravy instead of sitting in strong pockets.
• Mushrooms: Quartering them keeps them meaty and prevents them from shrinking into nothing.
• Tomato paste: Cooking it for a full minute before adding liquid removes the tinny taste and deepens the color.
• Beef stock: Low sodium gives you control over the final seasoning, especially after it reduces.
• Worcestershire sauce: This is the secret umami layer that makes people ask what's in it.
• Dried thyme: A little goes a long way, and it smells like a proper Sunday dinner.
• Bay leaf: Don't skip it, but do remember to fish it out before serving.
• Shortcrust pastry: Ready-rolled saves time and stress, and it bakes up buttery and crisp every time.
• Egg: Beaten with a fork and brushed on thin, it gives the pastry that burnished, bakery-level shine.

Instructions

Prep the oven and beef:

Set your oven to 160°C and toss the beef cubes with flour, shaking off any excess so they brown instead of steam. This step makes all the difference in building flavor.

Brown the meat:

Heat the oil until it shimmers, then sear the beef in batches without crowding the pan. You want deep golden edges and crispy bits stuck to the bottom.

Soften the vegetables:

In the same pan, cook the onion, carrot, and celery until they start to release their sweetness and the edges turn translucent. Don't rush this part.

Add aromatics:

Stir in the garlic and mushrooms, letting them cook just until fragrant and the mushrooms start to color. Two minutes is enough.

Build the base:

Mix in the tomato paste and let it cook for a full minute, stirring constantly so it caramelizes but doesn't burn.

Combine and simmer:

Return the beef to the pan, pour in the stock and Worcestershire sauce, then tuck in the thyme and bay leaf. Season lightly, knowing the flavors will concentrate as it cooks.

Slow cook in the oven:

Bring everything to a gentle simmer, cover tightly, and slide it into the oven for an hour and a half. The beef should yield easily when pressed with a spoon.

Cool the filling:

Remove the bay leaf, taste, and adjust the seasoning. Let the filling cool completely so the pastry doesn't turn soggy.

Assemble the pie:

Crank the oven up to 200°C, spoon the filling into your pie dish, and drape the pastry over the top. Trim the excess, crimp the edges with your fingers, and cut a small slit in the center.

Glaze and bake:

Brush the pastry with beaten egg in smooth, even strokes. Bake for 35 to 40 minutes until the top is golden and the filling bubbles through the steam vent.

Rest before serving:

Let it sit for 10 minutes so the gravy settles and the slices hold their shape. Serve it steaming hot with mashed potatoes and greens on the side.

Save

One winter evening, I set this pie in the center of the table and watched my father-in-law go silent mid-sentence. He took a second helping before anyone else had finished their first, and later admitted he'd been skeptical about a pie without beer. That night, it stopped being just dinner and became the thing people asked me to make again.

How to Get Ahead

You can make the filling up to two days in advance and keep it covered in the fridge. The flavors deepen overnight, and when you're ready to bake, just bring it to room temperature, assemble the pie, and pop it in the oven. I've even frozen the cooked filling in portions, which means a homemade pie is only a pastry sheet and 40 minutes away.

What to Serve Alongside

Mashed potatoes are the obvious choice, but I've also served this with buttery celeriac mash or a pile of roasted root vegetables. A simple green salad with a sharp mustard vinaigrette cuts through the richness, and if you want to go all out, add a dish of buttered peas or braised red cabbage on the side.

Storing and Reheating

Leftovers keep in the fridge for up to three days, covered tightly with foil. Reheat individual slices in a hot oven rather than the microwave so the pastry crisps back up instead of turning chewy. If you're reheating the whole pie, cover it loosely with foil and warm it at 180°C for about 20 minutes, then uncover for the last five to crisp the top.

• Freeze the baked pie for up to a month, wrapped well in foil and then plastic.
• Reheat from frozen at 160°C for 45 minutes, then increase the heat to crisp the pastry.
• Let any reheated pie rest for five minutes before slicing so the filling doesn't spill out.

Save

This pie has never let me down, whether I'm feeding a crowd or just making dinner on a rainy Tuesday. It's the kind of recipe that feels like a hug, and every time I pull it from the oven, I'm reminded why I kept making it long after that first happy accident.

Questions & Answers

→ What cut of beef works best for this dish?

Stewing cuts like chuck or brisket are ideal as they become tender during slow cooking.

→ Can I substitute the shortcrust pastry?

Yes, puff pastry can be used for a lighter, flakier top layer.

→ How can I enhance the filling's richness?

Adding balsamic vinegar or a teaspoon of marmite intensifies the savory depth of the filling.

→ Is it possible to make this dish gluten-free?

Use gluten-free flour and pastry to adapt the dish for gluten sensitivity.

→ What sides complement this dish well?

Mashed potatoes and steamed green vegetables balance the rich filling and crisp pastry.