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Filling Ingredients:

  • 1 lb Stewing Steak

  • 2 Onions diced

  • 2 Carrots diced

  • 2 Garlic Cloves finely chopped

  • 2 tbsp Tomato Paste

  • 2 tbsp Worcestershire Sauce

  • 2 tbsp Flour

  • 180 ml Dark Ale

  • 120 ml Beef Stock

  • 1/2 tsp Thyme

  • 1/2 tsp  Rosemary

  • Salt and Pepper 

Pastry Ingredients:

  • 14oz / 380g Flour

  • 8oz / 230 g Butter

  • 120ml Water

  • 1 Egg

  • Salt and Pepper 


For the pastry: 

  1. Mix flour and salt and butter until you have breadcrumbs. 

  2. Slowly add water until it makes a firm ball.

  3. Wrap in plastic wrap and refrigerate. 

For the filling:

  1. Heat the vegetable oil and butter in a saucepan

  2. Add the beef and cook until brown on all sides.

  3. Remove and set aside. 

  4. Now cook the onions and carrots for about 5 minutes. 

  5. Add garlic, tomato paste and Worcestershire sauce, stir well and cook for 1 minute. 

  6. Sprinkle in the flour and stir until all the flour is well mixed then add the ale and stir until it starts to thicken. 

  7. Stir in the beef, beef stock, thyme, rosemary, salt and pepper

  8. Cover and allow to simmer for 30 - 40 minutes

  9. Preheat oven to 425°F / 220°C

  10. Lightly butter a 9inch / 23cm pie dish. 

  11. Remove the dough from the refrigerator and cut in half.

  12. Roll out and cut into a circle slightly larger than the pie dish.

  13. Place into the pie dish allowing the edge to hang-over. 

  14. Add beef filling to the pie dish, then cover with the other half of the dough rolled out and cut into a circle again.

  15.  crust with the beef filling. 

  16. Brush the top with egg and cut a couple of slits in the center of the crust. 

  17. Bake for 30 minutes until golden brown.

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