“Grandad used to make this regularly from a recipe that I think had been handed down to him. He had a penchant for Guinness, so used it in place of red wine and also added some balsamic vinegar to give the sauce an extra little bite. We think he added the Guinness because it was a good excuse to have it in the house, and he would always finish off a can once it had been opened to make the pies.”
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The method
1Cut the steak into small pieces and place it in a zip-lock bag with the lightly seasoned flour. Toss until the beef is coated. The bag is a less messy method, but this can also be done in a bowl.
2In a casserole pan or heavy saucepan, heat a tablespoon of oil over a medium-high heat.
3Brown the steak in batches if needed; do not crowd the pan.
4Transfer the beef to a bowl and set aside. If needed, deglaze the pan with a little ale and pour it into the bowl with all the lovely, juicy bits.
5Once all the beef is browned, add the onion, garlic, carrot and celery to the pan with a tablespoon of oil. Cook over a medium heat until softened.
6Return the beef and juices to the pan with the stock, ale, tomato purée and balsamic vinegar. Stir well and bring to the boil.
7Simmer over a medium heat for around 30–40 minutes, until the sauce has thickened to the desired consistency. If it becomes too thick, add a splash of boiling water or stock to loosen it.
8Taste and season further if required, then set aside to cool slightly.
9Meanwhile, fry the mushrooms in a separate pan with a little butter and/or olive oil for around 5 minutes, until softened.
10Once the pie filling has cooled slightly, add the mushrooms and stir well.
11At this point, you can keep the filling in the fridge overnight and use it the next day.
12Fill individual small pie dishes almost to the top.
13Roll out the pastry, adding a little flour if it is sticky.
14Using a bowl about 2 inches larger in diameter than the pie dishes, cut out the pie tops.
15Beat the egg and brush it around the rim of each pie dish.
16Place the pastry on top and crimp down the sides. Cut four small slits in each lid to allow the steam to escape, then place the dishes on a baking tray to catch any spills.
17Brush the pastry with a light coating of egg; too much will make it thick.
18Bake the pies in the middle of an oven at 180°C fan (gas mark 6) for 30–35 minutes, until the pastry has risen and is golden brown.
A visual guide
See the key stages
Three key moments to look for as you cook. Use these visual cues alongside the written method.
Step 3
Brown without crowding
Work in batches so the lightly floured beef develops a deep brown crust instead of steaming in the pan.
Step 7
Reduce to a rich filling
The Guinness gravy is ready when it coats the beef and a spoon drawn through the pan leaves a trail before the sauce closes.
Step 16
Crimp and vent the lids
Seal the pastry around each rim, cut four small steam slits and brush on only a light, even layer of egg glaze.
Cook's notes & swaps
A little help from the OPR kitchen
Any kind of ale can be used in place of Guinness, or use red wine instead.
Worcestershire sauce can be used in place of balsamic vinegar for a similar zingy taste.
If you like blue cheese, crumble a little Stilton over the filling before adding the lid to make a steak, ale and Stilton pie.
Families who've made this
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Helpful answers
Questions about Grandad's Steak & Ale Pie
Can you make the steak and ale pie filling in advance?
Yes. Grandad's recipe says the cooled filling can be kept in the fridge overnight, ready to fill and bake the individual pies the following day.
What can you use instead of Guinness?
Use another kind of ale, or replace the Guinness with red wine. Keep the same 200ml quantity used in the published recipe.
How do you know when the pie filling is thick enough?
Simmer it for about 30–40 minutes, until the gravy coats the beef and a spoon drawn through the pan briefly leaves a trail. If it becomes too thick, loosen it with a splash of boiling water or stock.
What can replace the balsamic vinegar?
The cook's notes recommend Worcestershire sauce for a similarly sharp, savoury taste.
How long do the individual pies bake?
Bake them in the middle of a 180°C fan oven for 30–35 minutes, until the puff pastry has risen and turned golden brown. Use only a light coating of egg glaze so it does not become thick.
