Goalkeeper's steak and ale pie

    1 hour

    As a goalkeeper for a top UK soccer team, I revel in my nickname as the "pie man". This is my favourite post match pie. Enjoy with a pint of scrumpy.

    54 people made this

    Serves: 4 

    • 1 tablespoon lard or butter
    • 225g (8 oz) cubed braising steak
    • 1 carrot, peeled and diced
    • 150g (5 oz) diced swede (optional)
    • 2 potatoes, peeled and diced
    • 1/2 onion, peeled and sliced
    • 300ml (10 fl oz) bitter
    • 300ml (10 fl oz) water
    • 1 tablespoon cornflour
    • salt and pepper to taste
    • 1 sheet frozen puff pastry

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Heat a large pan over high heat. Add lard or butter, then beef. Toss to coat meat, and saute just long enough to brown meat on all sides.
    3. Remove from heat. Place meat in a large baking dish. Add carrots, swede, potatoes and onion. Mix well.
    4. Pour the bitter and 1/2 of the water into a small saucepan. Bring to a simmer. Mix cornflour with remaining water until smooth. Slowly pour cornflour mixture into simmering bitter mixture, whisking constantly. Continue to simmer until mixture has thickened.
    5. Pour mixture over meat and vegetables.
    6. Trim puff pastry to fit over top of filling.
    7. Bake for 45 to 50 mins or until top is golden brown.

    Make ahead...

    This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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    Reviews in English (35)


    Something else. This pie tastes a whole lot better if you braise the beef for about an hour with some beef stock to cover beef makes the meat a lot more tender otherwise be prepared to chew!  -  12 Feb 2009


    I loved this hearty comfort food meat pie, but I did cook the meat well beforehand as others have suggested.  -  12 Mar 2015


    You cant cook braising steak till its brown then just put it in a pie, it'll be like shoe leather. It needs cooking for at least an hour and a half.  -  11 Oct 2014