Steak and ale pie

Impressive looking steak and ale pies that are easy to make in the slow cooker. You need individual pie dishes for best results or one large one will do. For your ale, try John Smiths, Guinness or Tetleys.

Recipe by: emsybobalob

A hearty, warming slow cooked steak pie made with Guinness®, mushrooms and shallots. Serve with mashed potato, and carrots or peas.

Recipe by: RNorden

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.

Recipe by: Kevin Miller

Comfort food for winter days. It's also perfect for entertaining because you can prepare the filling in advance and leave the baking until 45 minutes until you plan to serve. (You should give the pie an extra 5-10 minutes if you're starting with a cold filling.) Serve with baked or mashed potatoes.

Recipe by: alltangledup

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavourful pie guaranteed to warm you up on cold winter evenings.

Recipe by: Mrs. L

We live in Edinburgh, a city with many great pubs, but my husband maintains that the best steak and ale pie in the city can be found in our own kitchen! Tender chunks of meat and vegetables, savoury gravy, flaky crust...hungry yet? The steak is cooked in the slow cooker so it's really tender but the pie itself is finished in the oven.

Recipe by: JessicaAnne

Black Sheep Ale reminds me of walking the Yorkshire 3 Peaks last year. They serve 'Black Sheep Pie' along the route and I thought… I can do that. Well maybe anyway. You can do it with any other ale too I suppose, and I used to do something similar with Guinness, but found that it’s got a slightly more bitter aftertaste to it than the Black Sheep.

Recipe by: RedDevilGirl

A great hearty pie with a taste of the north. Serve with a selection of buttered root vegetables and home made creamy mash potato . . . and plenty of Newcastle Brown Ale!

Recipe by: jacksons

A rich and savoury pie of beef, bacon and mushrooms slowly cooked in Guinness® and beef stock, then topped with puff pastry and baked to perfection!

Recipe by: Melanie Booth