James Martin Beef and Ale Pie

Ingredients

For the beef filling

• 800g beef chuck or braising steak, cut into large chunks
• 2 tablespoons plain flour
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 carrots, thickly sliced
• 2 garlic cloves, crushed
• 2 tablespoons tomato purée
• 500ml dark ale
• 300ml beef stock
• 2 teaspoons Worcestershire sauce
• 1 bay leaf

For the topping

• 320g ready rolled puff pastry
• 1 egg, beaten

How to Make James Martin Beef and Ale Pie

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the centre so the casserole cooks gently and evenly.
• Coat and brown the beef: Toss the beef with flour, salt and pepper. Heat the oil in a large ovenproof casserole and brown the beef in batches. Remove and set aside.
• Cook the vegetables: Add the onion and carrots to the same pan and cook for 5 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.
• Build the sauce: Return the beef to the pan. Pour in the ale and stock, then add Worcestershire sauce and the bay leaf. Bring to a gentle simmer.
• Slow cook the filling: Cover with a lid and place in the oven for about 2 hours until the beef is meltingly tender and the gravy is rich and thick.
• Assemble the pie: Increase the oven temperature to 200°C or 180°C fan. Transfer the beef filling to a pie dish and allow it to cool slightly.
• Add the pastry: Lay the puff pastry over the dish, trim the edges, and crimp if you like. Brush generously with beaten egg.
• Bake until golden: Bake for 25 to 30 minutes until the pastry is puffed, crisp, and deeply golden.

Tips for the Best Beef and Ale Pie

How do I stop the pastry from going soggy?

Let the filling cool slightly before adding the pastry and bake the pie on a hot tray to encourage a crisp base.

Which ale works best?

A dark, malty ale gives the richest flavour, but avoid anything overly bitter as it can overpower the beef.

Can I make the filling ahead?

Yes, the filling can be made a day in advance. It actually tastes better once the flavours have settled.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans or peas
• Traditional mushy peas
• Rich onion gravy on the side

Storage

Room temperature

Allow the pie to cool, then keep covered for up to 4 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

The cooked filling freezes well for up to 3 months. Defrost fully before topping with pastry and baking.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 38g
• Protein: 42g
• Fat: 34g
• Saturated fat: 14g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Beef and Ale Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

people

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Total time

115

minutes

Calories

620

kcal

1

hour 

55

minutes

Rich and comforting beef and ale pie with tender beef cooked in a deep ale gravy and topped with crisp golden puff pastry.

Ingredients

• 800g beef chuck or braising steak, cut into chunks

• 2 tbsp plain flour

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 2 carrots, sliced

• 2 cloves garlic, crushed

• 500ml dark ale

• 300ml beef stock

• 2 tbsp tomato purée

• 2 tsp Worcestershire sauce

• 1 bay leaf

• Salt and black pepper

• 320g ready rolled puff pastry

• 1 egg, beaten

Directions

• Preheat the oven to 160°C or 140°C fan. Toss the beef with flour, salt and pepper.
• Heat oil in a large casserole and brown the beef in batches. Remove and set aside.
• Add onion and carrots to the pan and cook until softened. Stir in garlic and tomato purée.
• Return beef to the pan. Pour in ale and stock, then add Worcestershire sauce and bay leaf.
• Cover and cook in the oven for about 2 hours until the beef is tender and the sauce thick.
• Increase oven to 200°C or 180°C fan. Transfer filling to a pie dish.
• Top with puff pastry, trim edges, and brush with beaten egg.
• Bake for 25 to 30 minutes until golden and crisp.

Notes

• Use a good quality ale for deeper flavour.
• Allow filling to cool slightly before adding pastry.
• Serve straight from the oven for best texture.