Nigella Steak And Ale Pie

There’s something about Steak and Ale Pie that takes me straight back to Sundays at Nan’s — rain tapping against the windows, the smell of ale and onions curling through the house, and her battered old enamel dish waiting on the countertop. That pie was her love letter to us: warm, filling, slightly overbrowned around the edges (she always forgot the timer), but never anything short of divine.

Nigella’s take on this classic — rich braising steak, glossy onions, a splash of soy, all tucked beneath buttery puff pastry — gives me that same kitchen hug. It’s proper British comfort food. The kind that says, “you’re home now.”

Whether you’re nursing a cold or just missing someone who used to cook for you, this Nigella Steak and Ale Pie is the answer.

Ingredients List

• 1½ kilograms braising steak — becomes tender and rich after slow cooking.
• 2 medium onions — bring sweetness and depth as they cook down.
• 250ml beef stock — adds savoury backbone to the filling.
• 1 tablespoon soy sauce — unexpected, but gives umami and colour.
• 63ml plain flour — thickens the gravy into proper pie-filling texture.
• 125ml water
• 2 tablespoons tomato paste — sharpens and enriches the filling.
• 2 teaspoons mustard (I use French mustard) — a quiet tang that balances the richness.
• 1 sheet puff pastry (ready-rolled) — buttery, crisp, no faffing about with homemade pastry.
• 1 egg (for brushing)

Optional swap: Use ale in place of water for a boozier, deeper pie. Just don’t use anything too hoppy — learned that one the hard way.

How to Make It

1. Preheat the oven to 200°C (fan 180°C) or 400°F.
   I always forget to preheat and end up tapping the oven door like it’ll heat faster.
2. Brown the braising steak in a bit of oil until it’s golden on all sides.
   Don’t rush this bit — colour = flavour.
3. Add the onions to the pan and cook until soft, about 10 minutes.
4. Pour in the beef stock and soy sauce. Stir, cover, and simmer for 1 hour or until the beef is tender.
   Use this hour to make a brew, ring your mum, or scroll aimlessly.
5. Stir in the tomato paste and mustard.
6. In a small bowl, whisk the flour with water into a smooth slurry. Pour into the beef mixture.
   Stir constantly until it thickens into a rich gravy.
7. Tip the filling into a 1.5L ovenproof pie dish. Let it cool slightly — helps the pastry behave.
8. Roll the puff pastry over the top, press the edges, and crimp if you’re feeling fancy.
9. Brush with beaten egg and cut a small steam hole in the middle.
10. Bake for 15–20 minutes or until the pastry is puffed and golden.

Breathe it in. That’s the smell of “home” — wherever that is for you.

Common Mistakes

Why is my pie filling too runny?
You likely didn’t cook the flour long enough or didn’t let it boil. It needs a good simmer to thicken.

Why is the beef tough?
It wasn’t cooked long enough. Braising steak needs time — give it the full hour, or more if needed.

Why is my pastry soggy on the bottom?
Pre-cook the filling, let it cool slightly, and don’t forget the vent hole. That steam needs a way out.

I added a hoppy IPA and it tasted bitter — what happened?
Same mistake here once. Use a dark ale or mild stout instead. Hoppy beers are for sipping, not simmering.

Storage and Reheating Tips

Fridge: Cool completely, then cover and chill for up to 3 days.

Freezer: Wrap tightly in foil or clingfilm. Freeze for up to 3 months. I write “Eat Me” on mine like a Victorian biscuit tin.

Reheat:

• Oven: Best option — 180°C (350°F) for 20–25 minutes.
• Microwave: Fine for one slice. Cover it and go slow (2–3 minutes).
• Skillet: Low heat, lid on. Great for leftovers.

What to Serve With It

• Buttery mashed potatoes — silky contrast to the crisp pastry and savoury filling.
• Minted peas — fresh pop against the richness.
• A pint of ale or dry cider — because what’s pie without a drink?

On lazy days, I just scoop it into a bowl with a spoon and a glass of red. No shame.

FAQ Section

Can I make this gluten-free?
Yes, swap the flour for cornflour and use gluten-free puff pastry. Always double-check the soy sauce label — tamari is a good GF alternative.

Can I make it ahead?
Absolutely. Make the filling a day in advance, store it in the fridge, then top with pastry and bake when ready.

What ale is best for this pie?
A dark ale or mild stout (like Guinness or Old Speckled Hen) adds richness without overpowering bitterness.

Can I use shortcrust pastry instead?
Yes, if you prefer a sturdier, more traditional crust — or you just like a good chew.

Try More Recipes:

• Nigella Lemon Tiramisu
• Nigella Lemon Yogurt Cake
• Nigella Mars Bar Cornflake Cakes
• Nigella Madeleine Recipe