Delia Smith Steak and Ale Pie Recipe

Delia Smith Steak and Ale Pie is made with tender cubes of braising steak, smoky bacon, and earthy mushrooms, all slow-cooked in a rich, dark gravy made from traditional English ale. The filling is encased in a crumbly, buttery homemade shortcrust pastry that soaks up the savory juices. It is the definitive British comfort food, offering a depth of flavor that only hours of slow simmering can achieve.

Delia Smith Steak and Ale Pie Ingredients

For the Filling:

• 700g (1 lb 9 oz) Braising Steak: Cut into 1-inch cubes. Chuck steak is ideal for long cooking.
• 1 tablespoon Seasoned Flour: Plain flour mixed with salt and pepper, for coating the meat.
• 2 tablespoons Oil or Dripping: For frying.
• 225g (8 oz) Smoked Bacon: Rindless and chopped. Adds a salty, savory depth.
• 2 medium Onions: Peeled and roughly chopped.
• 175g (6 oz) Button Mushrooms: Left whole if small, or halved.
• 275ml (1/2 pint) Traditional English Ale: Or Stout/Guinness for a darker gravy.
• 1 tablespoon Fresh Thyme: Chopped.
• 1 dessertspoon Worcestershire Sauce: For extra umami.

For the Pastry:

• 225g (8 oz) Plain Flour: Sifted.
• pinch of Salt: To season the dough.
• 50g (2 oz) Lard: Cold and cubed. Lard provides the crispness (shortness) to the pastry.
• 50g (2 oz) Butter: Cold and cubed. Butter provides the flavor.
• Cold Water: To bind.
• 1 Egg: Beaten, for glazing.

How To Make Delia Smith Steak and Ale Pie

1. Coat the meat: Preheat the oven to 150°C (300°F/Gas Mark 2). Toss the cubed braising steak in the seasoned flour until every piece is lightly dusted. This helps thicken the gravy later.
2. Brown the beef: Heat the oil or dripping in a large flameproof casserole dish. Fry the beef in small batches over high heat until deeply browned and crusted on the outside. Remove the meat and set aside.
3. Soften the vegetables: Add the chopped onions and bacon to the same pan. Fry gently for about 5 minutes until the onions are soft and the bacon fat has rendered. Return the beef to the pan.
4. Simmer the filling: Pour in the ale and stir, scraping up any caramelized juices from the bottom of the pan. Add the mushrooms, thyme, and Worcestershire sauce. Bring to a simmer, cover with a tight-fitting lid, and transfer to the low oven. Cook for 2.5 to 3 hours until the meat is meltingly tender.
5. Cool the filling: Remove the casserole from the oven. Taste and adjust seasoning. Crucial Step: Allow the filling to cool completely. If you put pastry on hot meat, the fat will melt and the crust will be soggy.
6. Make the pastry: Sift the flour and salt into a bowl. Rub the cold lard and butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. Sprinkle in just enough cold water (about 2-3 tablespoons) to bring the dough together. Wrap and chill for 20 minutes.
7. Assemble the pie: Increase oven temperature to 200°C (400°F/Gas Mark 6). Place the cooled filling into a 1.2-litre pie dish. Roll out the pastry to fit the top of the dish. Dampen the rim of the dish with water, place the pastry on top, seal the edges, and make a steam hole in the center.
8. Bake the dish: Brush the top generously with the beaten egg. Bake on a high shelf for 30 to 40 minutes until the pastry is golden brown and crisp.

Recipe Tips

• Choose the Right Ale: Delia recommends a traditional English ale or a dark stout. Avoid lager, which is too light and bitter for this rich gravy. The sugar in the ale caramelizes to create a dark, glossy sauce.
• Shortcrust vs. Puff: While many modern pies use puff pastry, Delia’s traditional steak pie often uses shortcrust (or sometimes suet). The combination of lard and butter in this recipe creates a crust that is both crisp and flaky, which holds up better against the heavy gravy.
• Cooling is Key: Do not rush step 5. The filling must be cold or at least room temperature. This ensures the pastry hits the hot oven and puffs up immediately rather than melting into the gravy.
• Use Braising Steak: Don’t waste money on fillet or sirloin here; they will dry out. Braising steak (chuck) has connective tissue that breaks down over 3 hours into gelatin, thickening the sauce naturally.

What To Serve With Steak and Ale Pie?

A rich meat pie demands robust sides. Serve this with a mound of creamy mashed potatoes or buttered new potatoes to mop up the ale gravy. For vegetables, braised red cabbage with apple offers a sweet and sour contrast that cuts through the richness of the beef, or keep it simple with steamed green beans or buttered peas.

How To Store Leftovers Steak and Ale Pie?

• Refrigerate: Allow the pie to cool completely. Wrap the dish in foil or transfer to an airtight container. It keeps well for 3 days.
• Reheat: To keep the pastry crisp, reheat in a 180°C oven for 20-25 minutes. Microwaving will soften the crust significantly.
• Freeze: The cooked pie freezes well. Defrost thoroughly in the fridge before reheating.

Steak and Ale Pie Nutrition Facts

• Calories: ~680 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 40g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Delia Smith Shepherds Pie​ Recipe
• Delia Smith Luxury Fish Pie Recipe
• Delia Smith Beef In Beer​ Recipe