Savory Beef Ale-Free (Printable)
Tender beef and vegetables simmered in rich gravy, baked in a crispy golden pastry.
# What You'll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1.75 pounds beef chuck or stewing steak, cut into 3/4 inch cubes
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 2 tablespoons plain flour
09 - 1 2/3 cups beef stock
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - Salt and black pepper, to taste
→ Pastry
15 - 13 ounces ready-rolled shortcrust pastry or homemade equivalent
16 - 1 egg, beaten (for glaze)
# How-To Steps:
01 - Set the oven to 350°F and allow it to fully heat.
02 - Heat 1 tablespoon olive oil in a large heavy-based pan over medium-high heat. Brown the beef in batches and set aside on a plate.
03 - Add remaining olive oil to the pan. Cook the onion, carrots, and celery for 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute. Add tomato paste and flour, cooking for 2 minutes while stirring constantly.
05 - Gradually pour in beef stock, scraping up browned bits from the pan. Stir in Worcestershire sauce, thyme, rosemary, bay leaves, then return beef. Season with salt and pepper.
06 - Bring mixture to a simmer, cover, and cook gently for 1.5 hours, stirring occasionally until beef is tender and gravy thickens. Remove bay leaves and cool filling.
07 - Spoon the cooled beef filling into a 1.5-quart pie dish.
08 - Roll out pastry to fit the pie dish. Cover the filling, trim excess pastry, crimp edges to seal, and cut a small steam vent in the center.
09 - Brush the pastry with beaten egg and bake for 30 to 35 minutes until golden and crisp.
10 - Allow the pie to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The filling gets silky and rich without needing alcohol—just time and good browning technique.
- It's forgiving enough for a weeknight but impressive enough to serve when people matter.
- Leftovers reheat beautifully, making it perfect for planning ahead.
02 -
- Don't skip browning the beef in batches; overcrowding the pan steams the meat instead of searing it, and your gravy suffers.
- The filling must cool before the pastry goes on, or the bottom crust will never crisp—patience here saves your pie.
- If your gravy feels thin, let it simmer another 15 minutes uncovered; it will concentrate and coat the meat beautifully.
03 -
- Make the filling the day before and refrigerate it; you'll have an easier assembly, and the flavors will be deeper and more integrated.
- Serve with buttered mashed potatoes and something green and bright—the acidity cuts through the richness and makes every bite sing.