Steak and ale pie (using slow cooker)


  • 2 tbsp vegetable oil
  • 1 kg braising steak, cubed
  • 2 onions, roughly chopped
  • 4 carrots, chopped
  • 2 tsp sugar
  • 4 tbsp plain flour
  • 300ml Guiness
  • 2 beef Oxo cubes
  • 200g mushrooms
  • 400ml boiling water
  • Jus Rol ready to use shortcrust pastry

I make the filling the day before.
  • Brown the steak in a frying pan. Try to do it in small batches. Then set aside in your slow cooker.
  • Add the onions and carrots to the frying pan and drizzling on a little more oil, cook for around 5 minutes. 
  • Scatter over the sugar and flour and then tip the beef back into the frying pan. 
  • Now drop this mixture into the slow cooker and pour in the boiling water, the Guinness and then crumble your oxo cubes into it. Tip in your mushrooms.
  • Give it all a good stir and then season with salt and pepper. Cook on the medium-low setting for around 8 hours. 
  • When you're ready to cook the pie preheat the oven to 220C (200C fan). Roll out the shortcrust pastry and then cut a strip to edge your pie dish. Brush with a beaten egg and then cut a pastry disk for the centre. 
  • Now crimp around your pie and decorate with any remaining pastry. Don't forget to make a few slits to the centre of the pie for the heat to escape. Brush the surface with beaten egg.
  • Place your pie dish on top of a baking tray in the centre of the oven, and bake for 40 minutes.
  • I served it with garlic and rosemary roast potatoes, a good helping of green vegetables and a jug of gravy.


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