British Steak and Ale Pie is a classic dish found in most pubs around England, just like mum used to make. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in the best flaky buttery pie crust. This true British, stick to your ribs food. Best served with real British chips and peas.
Being British means loving a good savory meat pie, and nothing is better than this British Steak and Ale Pie.
English meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill meat pies with anything you like, root vegetables, mushrooms or peas, whatever is in season.
What gives British steak and ale pie its rich, characteristic richness is the use of ale. Good, dark brown English ale is a must to get a deeply infused flavor. If you can’t find it, Guinness will also work.
Braising the beef in the ale and other ingredients makes it beautifully moist and tender that comes together to make a delicious, saucy filling. Cooking the meat is a little combination cooking of braising stewing the meat and similar steps to beef stew.
An easy alternative to hand mixing the dough is making it in the food processor. This serves two purposes. It’s quick and easy (we love that), and by not using my hands, it prevents the cold butter from warming up.
How to make the best flaky crust
Keeping the butter cold from beginning until it goes into the oven is the key to flaky pastry. Another point I’d like to make, I do not like a soggy crust. There’s nothing worse than lifting a slice of pie from the pan and the bottom falls out, but I have a fix for this. It’s called blind baking the crust. See below.
What is blind baking the crust?
Blind baking is a ‘pre bake’ of the bottom crust in the pan without filling. It is weighted down with dried beans to keep it from puffing and it baked until crispy, this way, you are not putting the filling on top of raw dough which doesn’t have a chance to bake and crisp up.
Can you use puff pastry for the base of a pie?
Yes, if you’re not comfortable making your own pie dough, you can use frozen puff pastry. Be sure to blind bake the crust before filling (instructions below) so it doesn’t puff up and be too doughy.
How do I stop my pastry from going soggy on the bottom?
My number one rule when making a pie, is blind baking. I cannot stand when a slice of pie, being savory or sweet where the dough is soggy and almost raw on the bottom.
As an alternative to using dried beans, if you place a sheet of foil over the crust and weight it with an oven-proof dish that would it in the center (picture example below).
This pie is by no means diet-friendly, but everything is good in moderation because this is British comfort food at it’s best. But it doesn’t stop there; this pie is just a delicious warmed up the next day. Just put the leftovers in a 350°F/175°C degree oven, uncovered for 20 minutes and this will heat it through and get the crust nice and crispy.
Using leftover roast beef (Sunday roast)
I have been asked a few times about using beef leftover from Sunday roast or roast beef dinner. This will also tenderize any overcooked beef. Start the recipe at step 6 (cooking the vegetables) and then go on to step 7. On step 8, cook the vegetables in the beef stock (without the beef) for about 10- 15 minutes or so until the carrots are tender. Remove from the heat, then stir in the beef right before you add the filling to the pie and continue per the rest of the recipe.
If you’ve tried this British Steak and Ale pie or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Serve it with pea and chips for a perfectly comforting meal.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour30 minutes
For the pastry:
3 cups (375 grams) plain/all-purpose flour
½ teaspoon salt
2 sticks/1 cup (226 grams) unsalted butter, cubed and kept cold until ready to use
½ cup (118 ml) cold water
1 large egg beaten to brush on pastry
For the filling:
2 tablespoons vegetable oil
2 pounds (907 grams) beef chuck roast or shoulder, cut into 1/2-inch/1¾ cm cubes
1 medium onion, chopped 2 cups
2 medium carrots, peeled and cut into bite-size chunks 1 cups (133 grams)
2 garlic cloves, peeled and finely chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
3/4 cup (177 ml) dark English ale
½ cup (118 ml) beef stock (low sodium if possible) * see note
½ teaspoon fresh thyme, finely chopped
½ teaspoon fresh rosemary, finely chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten
1 bag dried beans
To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough. To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water. Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.
For the filling: Add the vegetable oil to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef (don’t overcrowd the pan, work in batches) and cook, turning the pieces until brown on all sides, adjust heat as needed if the bits on the bottom are getting too brown. Also add more oil as needed. When all pieces are browned, remove and set aside.
To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute. Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef stock, thyme, rosemary, salt and cover with a lid and allow to come to a low simmer for 1 hour (time will depend on the size of the beef pieces). Remove the lid and simmer for 15 more minutes to thicken the liquid if needed . You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.
Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside.
Bake for 12 minutes until you start to see the edges get a little golden brown. Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the of the pastry.
Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle. Fill the cooked crust with the beef filling.
Brush the edges of the cooked pastry with the egg. Roll the pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, folding the edge of the top dough under the bottom dough and pinch to seal, or press with a fork.
Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 25 minutes until golden brown. The time will vary depending on your oven. Allow to rest for 10 minutes after taking out of the oven before slicing to allow the sauce to thicken.
Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish
111 Comments on “British Steak and Ale Pie”
My friend was doing a movie night, “Sweeney Todd”, with a bunch of friends. She’s not a beef person so she did a chicken pot pie. I wanted to try a British meat pie and made this. Everyone loved it!!! Husband has been wanting it again. Now I am making it again but I have a question.
We want to add potatoes to the filling. If I do, would I need to boil them a little before hand? Would I need to add more liquid while making the filing?
I’m glad the pie was a hit. I would add potato cubes in step 8 of the recipe for the last 15 minutes of cooking the filling. This will ensure they are cooked enough before baking. I hope this helps, let me know if you have any other questions and enjoy, again 😁
My thoughts when making this pie. Way too heavy on the Worcestershire sauce. I didn’t have any juices to drain away so my mixture was dry. I thought I wasn’t going to like this. However it was truly delicious and the pastry was the best I’ve ever made.
Thank you for the feedback on the pie. Based on your initial comments, I was also worried you weren’t going to like it, but I’m glad you did 😀
Whenever I think beef I think burgundy. I’m tempted to add a bit of burgundy to this but I can’t quite imagine how that would work with the ale! Has anyone tried it with burgundy?
You can replace the ale with the burgundy as I don’t think it would taste good with the ale. Let me know if you have any more questions and enjoy. Come back, if you would, and let me know how it turns out.
I was searching looking for a use-up of Sunday’s roast (I think the cut equates to topside back home, it had some “round” name here) and I love the look of this pie. The question is, as the beef is already pretty well cooked (blame hubby for liking shoe leather rather than beef), where do I add it in and how long do I let it cook overall? Don’t want to end up with little bullets of beef.
Cooking the beef some more in the gravy is a great way to tenderize it. Here’s what I would do (you’ve actually given me the idea to add this to the recipe). Start the recipe at step 6 (cooking the vegetables) and then go on to step 7. On step 8, cook the vegetables in the beef stock (without the beef) for about 10- 15 minutes or so until the carrots are tender. Remove from the heat then stir in the beef right before you add the filling to the pie and continue per the rest of the recipe. I hope this helps and let me know if you have any more questions and how it turns out. Enjoy 🙂
I made your recipe for Christmas 2021. It is the best recipe I’ve used yet. The filling was perfect, and the crust was the best I’ve made! My only departure was after 30 mins of simmering, I felt the beef wasn’t tender enough and was still a little thin so in the crockpot it went for 5 more hours and the filling thickened perfectly and the meat was tender. Followed the rest to a tea and it was excellent! This is now my go to recipe! Thanks for sharing!
Thank you for the feedback Gary. The crockpot idea was a good one, glad you enjoyed the pie.
I made this as part of a British food themed night. I chose this because Pies tend to go over very well with a large group and it’s easy to serve at a table.
This recipe didn’t disappoint. Everyone was very satisfied and I received many compliments on how perfect it was. I also made a rich onion gravy to go with it and it was a great addition to this recipe. I will 100% make this again.
Thank you so much for sharing your feedback. I’m so happy it was a hit. Can I get an invite to the next British food themed night? I’ll help cook 😂
I am not much of a baker or a cook. It was so amazing and was such a hit. It tasted even better the next day. This is a keeper for sure. I made the filling, pastry and did the pre-baking a day ahead and then put it all together and baked it the next day. So good.
I’m so happy you enjoyed the pie, thank you so much for the feedback.
This was wonderful!! We made it tonight and everyone loved it!! We will make this again!
Thank you so much for the feedback, I”m glad you enjoy the pie.
FIVE STARS! This recipe is AMAZING! I do like a fuller pie, so I make one and a half recipe’s worth of the filling. Cook time is still the same, but it’s phenomenal. If you live in the Middle West, I’ve found that Dragon’s Milk by New Holland Brewing Co. is the best ale to use for this recipe.
I love to hear this and thank you for the beer recommendation.
Dragons Milk was the first thing that came to mind 🙂
This turned out great! Used KerryGold butter in the crust, best crust ever! Also braised the meat for over 4 hours so it was incredibly tender. Great recipe! Having had this in England, this is very close. Your instructions were good! Thank you!
Nice touch using the Kerrygold because it does make a difference. I’m glad you enjoyed the pie.
I could not get the pastry to roll without splitting constantly, which was irksome – I normally pride myself on my cold, pastry-suited hands! Fortunately the filling was incredible, so I’ll be nicking at least half of this recipe for future use 🙂
I’m sorry you had trouble with the pastry. This could have been due to a few factors, it needed a little more water, the butter was too hard (leaving at room temperature for a few minutes helps this), over kneading can cause this or maybe just a case of the pastry did not want to cooperate that day (I’ve had that happen many times). I’m glad you enjoyed the filling and hope you have a chance to make the pie again soon.
A lovely steak 🥧 pie and simple cooking instructions 😋 for anyone 😋 I had nothing much in the cupboard for tea, and this was problem 😋 solved. My son had seconds.
I will be using your recipe again.
I’m now a fan.
Thank you so much for the lovely feedback, this had made my day.
Made this for dinner tonight,it was delicious.I used Guiness instead of ale as it’s all I had,my husband loved it.I added maybe a half cup of water extra when making the dough,it was super light.Thank you so much for sharing your recipe.
I’m so happy you loved the pie, Guinness is a delicious choice and thank you for the feedback.
Made this tonight and it is a KEEEPER!
For the chuck roast: I did a sous-vide in my Instant Pot. 3.5 hours at 140 degrees and it was medium-rare. Great. I also added a bit of garlic powder, salt, pepper, and a seasoning mix when I was searing the cubed meat later.
For the crust I used my food processor, with 2 American cups of flour and everything else exactly as written. The crust was PERFECT. I will use this crust recipe for other stuff for sure.
For the beer I used Bent Paddle Black Ale and it was delicious. Reminded me of our trip to London a few years ago, eating this cozy food in a dark pub after a long long day of walking and sightseeing. The best!
I’m so happy you loved the pie. It is my go-to for all savory and sweet pies. Thank you for the sous vide tip also 🙂
Mediocre results. Pastry measurements are off (3 cups of flour is not 450 grams – unclear which to follow. I went with weight and ended up using quite a bit more water. I suspect the larger amount of flour needed more butter too.) Cooking time for beef was pretty low for chuck – with a cooktime extended by 15 minutes the meat was still tough. I ended up putting the filling in a slow cooker for a few hours to get the meat tender. Amped up the seasoning (added shallots, doubled herbs and garlic.)
Thank you for the feedback. I’m sorry you were not happy with the results even though you made some changes. I measure all the ingredients when developing my recipes and 1 cup of all-purpose flour does equal 150 grams on my kitchen scale, which equates to 3 cups equaling 450 grams. I do mention in the recipe that you may need more or less water in the dough as I make this dough very often and it does change from recipe to recipe depending on which brand of flour I use.
Wonder if the issue here are differences between UK and U S flour?
Plain flour and all-purpose flour, which I specify in the recipe, are exactly the same thing
Makes me wonder about the flour too. Living in Florida I know that humidity affects the flour/liquid ratio occasionally. We bake a lot and depending on the time of year we sometimes have to adjust.
LOVE THIS RECIPE! My fiancé’s family is from England and we visited exactly a year ago and got engaged when we were there so I wanted to make a pie for us since we can’t travel right now. My soon to be MIL who grew up on England said it was the best pie she had ever had. The pastry was so yummy and easy to make! Thanks for sharing your recipe!
Aww, this warms my heart, thank you for sharing.
It turned out well, though personally will add more rosemary and thyme when I make it again (1tsp instead of half). Made mushy peas and mashed potatoes to go with it. Hubby and BIL both enjoyed it
Glad you loved it.
Is it ok to make a day ahead and just put the top pastry on before baking. Thank you
To make ahead, what I would do is follow the recipe to step 13 (the baking of the pastry base). Then I would refrigerate everything separately (the pie base in the pan, wrapped, the filling in a sealed container and the top pastry wrapped well). When you’re ready to make it, add the filling to the pan, then roll out the top and bake as directed. I would not do this more than a day ahead. Enjoy 🙂
I made this as written and the flavor was delicious but the meat was tough and chewy. Tried again and cooked the filling in the slow cooker, doubled the liquid, on low for 8 hours. Amazing!
Thank you for the feedback on the pie. It is usually the fault of the cut of meat that can make it tough (if it has a lot of connective tissue) but I’m happy you were able to find a way that worked for you. This was a great idea.
Wonderful! Made it in high speed with minced beef and mushrooms, cutting carrots with one hand while making the dough with the other. It went well and tasted delicious.
You are a master pie maker 🙂 Thank you for sharing your feedback.
This was a great success. Pastry rolled out well and blind baking was easy, thanks to your directions which were followed to a tee!
I made individual pies and served with chip wagon fries!
Thank you for the feedback, I’m so glad you enjoyed them. I love that you made individual pies.
I tried to make the crust twice and it did not work at all. I assumed after the first time, o made a mistake I used the cups measurement. 387 grams is not 3 cups, it is just shy of 2 cups. Please check your calculation. I wasted a lot of butter on this, and hoping to save someone else the trouble.I’m going to try a third time and hope it works…
I’m sorry the pastry is not working for you. I make this pastry often for other savory and sweet pies, as well as over a dozen positive comments on here and people post pictures on Pinterest of their finished pies. Can you tell me exactly what is or is not happening? Too dry, too wet? It is always fixable. I stand by my measurements. Please let me know how I can help further.
It was not enough water for the flour—by quite a large amount. The second time I was extra careful about measuring the cups of flour and had the same exact problem as the first time. You needEd to practically double the water to make it come together. I made it a third time measuring by grams and that time it worked fine. I think there is something off with the cup measurement and the conversion with grams. I also noticed someone else commented about using the cups and having the same problem. So to summarize your recipe works just fine if you measure flour in grams, but not cups. Hope that helps and thank you for the recipe!
I am not confident in the kitchen but I have made this recipe twice now and it is absolutely delicious! I added a bit more Worcestershire sauce the second time because we really like the flavor. Thank you for this fantastic recipe.
This makes me so happy
I made this a while ago and absolutely loved it. I was wondering if you had any tips to make a steak and cider pie?
I’m happy you loved it. I really am not sure how the cider would taste, but maybe one day I will try it 🙂
Made for a wonderful dinner this evening (and tomorrow it looks like!).
I’m glad you liked it, enjoy the leftovers
I made this pie and it was so delicious! I bought frozen puff pastry this time, but I will make it again using your pastry recipe. I used a homebrewed stout and added mushrooms. My wife is vegan, so I get the whole pie for myself. Days of food in one meal!
I did see a comment regarding hesitancy to serve it to children with beer in it. After simmering for an hour, there will be no alcohol left in it. It boils well below the simmering temperature and evaporates off. It shouldn’t cause any trouble at all!
Thank you for the feedback and I’m happy you got it all to yourself 🙂
Great pie recipe! I got everything spot on except for the Ale. If I do it again, I will use a sweeter beer, maybe Black and Tan or a sweeter dark. I used Guinness Extra Stout which was a bit too bitter. I had to use a dash of brown sugar to sweeten it up and I also added a package of frozen sweet peas which, overall, worked out very well. Excellent recipe!
Glad you enjoyed it Mike. I find the same thing with Guinness.
Stout isn’t an Ale.
Stout is a type of ale.
This was a great success. The crust turned out perfectly and as good as the dish was the first night, the leftovers were even better. Thank you.
Thank you so much for taking the time to leave feedback and I’m so happy it was a hit.
I can’t believe no one has asked what you made out of the beans.
I keep the beans and reuse them whenever I bake a pie crust 🙂
Hi! Thanks for the recipe! I made it for some out of town guests and everyone loved it. Love how simple and tasty the filling is. The only trouble I had was with the pastry- I had to add quite a bit more water than the recipe called for to get it to form a ball and it was really, REALLY hard to cut when it was time to serve the pie…tasted good but I think I didn’t get the texture right. I didn’t overwork it and I chilled it for a couple hours before rolling out. Any suggestions for next time? I’d definitely like to make this again if I can get the pastry right. Thanks!
Pastry can be finicky. The first cause probably was too much water. Did you measure the flour correctly? If there is too much this is why you needed more water. Another reason could have been not enough butter, or it was not evenly mixed. Did you mix with a food processor or by hand? I’m sorry that it did not turn out right for you this time and hope these tips help for next time.
I measured it the American way using a measuring cup. I think next time I will weigh the flour! I also cut in the butter using a pastry cutter and not a food processor- I guess I should try using the food processor next time too 🙂
Thanks so much for your tips and I look forward to trying this recipe again soon! I love British food!
All the best,
Sounds like it must have been the mixing and maybe the over watering. I hope you do make it again because it is so good, flaky and buttery. If you want to practice, the dough freezes well so you can keep it for when you’re ready to make it again.
Hi! I’m hoping to try this dish for thanksgiving; it won’t replace the turkey but many family members don’t like turkey.
Do you have any suggestions on a dark ale brand?
I’ve only recently started drinking more beer and i would really prefer some recommendations. If I don’t get any recommendations then I may try adding red wine as a substitute.
There are so many choices and the choices depend on where you buy it. I would stay away from IPA’s as they tend to be bitter, but any beer that is labeled dark ale and within your price range would work fine. I hope this helps and enjoy!
I made your British Steak and Ale Pie last night, it was delicious. My husband and I both had to pieces. The crust was very flaky and good too. Thank you for sharing this recipe. I will absolutely make this again.
Thank you so much for your feedback, I’m happy you both enjoyed it 🙂
Both myself and my significant other are crazy about this recipe! I’ve always loved a good British meat pie and this one is the best I’ve been able to recreate so far. It’s definetly going to be a regular autumn and winter dish at home from now on.
I’m so glad you both love the pie, it’s one of our favorites too.
Wow is all I can say. Thank you for this recipe. I have been craving a meat pie since my last visit to Australia in 2003. This recipe is better than anything I had there or in England too. Your directions were perfect for this first timer. You should have your own show. From one ginger to another, thank you, thank you, thank you for satisfying an incredible craving.
This is all so nice of you to say, you have made my day and I happy you enjoyed it. This pie is one of my favorites.
I made this recipe because my boyfriend lived in London for three years. I’ve never had it before so I had no idea what I was doing. Great instructions. The only thing I did differently was season the beef with salt, pepper, a little bit of onion and garlic powder and season the veggies a little bit. My boyfriend LOVED IT. Great recipe! Thank you!!
I’m glad it turned out as you expected it was a hit 🙂
This looks delish! Can I use store bought puff pastry for the base and the top?
I have not, but I don’t see why you can’t use puff pastry for both the top and bottom crust. Puff pastry does puff more than regular pastry so make sure you don’t skip steps 12-15 so the bottom doesn’t puff up too much. Enjoy and let me know how it turns out.
Okay! I’m going to use a regular crust for the bottom and puff for the top then. I did buy beans too so I can do a blind bake of the crust. Do you think that’ll be better? Thanks.
Yes, you must blind bake to avoid the bottom layer of pastry puffing up too much.
OMG, how do I give this recipe 100 stars? First try ever making steak & ale pie, and we will be doing this again and again. We like to cook beef sous vide, especially for stews, so we did that here, too. I used the meat juice from the bag in the first step for the stew, and then added the meat when the recipe said to add it back. Next time we will add some of the seasonings to the sous vide bag before cooking, but today’s result was already completely amazing. 100% win!
Thank you so much for the great comment. I have never tried sous vide and the beef must have been so tender.
Absolutely awesome. Just like the one from the pub at home and the pastry made in the food processor was so easy. Even my American husband likes it but I can’t get him to eat kidney……big baby.
I am in the same boat as you, I cannot get my American husband to eat kidney (or black pudding) either. I’m glad you both liked it and it really is one of my favorites.
The key is to make it, tell him there’s a secret ingredient. And then, after he tries it and finds out he loves it, tell him its kidneys!
I can’t get my American husband to eat kidney, not even by hiding it 🙂 Thank you so much for the feedback.
Made this today and the flavors turned out amazingly! I have a lot of practive to do on making my crusts look better, but at least it tasted great! Thanks for the recipe.
I’m so glad it turned out amazing. It doesn’t have to be perfect (that comes with practice) but it is important that it tastes good. Thank you for the great feedback.
I made this pie last sunday for supper and we loved it. The crust is so easy to make. I don’t like baking and even I was able to do it. it is flaky and really good. The filling is meaty and good flavor from the herbs. I did not use beer because of my kids, but I want to try it with beer for my husband and I. Maybe I’ll make it for his birthday 🙂
Thank you. The ale adds so much flavor I think you’ll love it.
The alcohol content fully evaporates when you do a long simmer as the recipe describes
Can’t wait…This will be dinner tonight!!
Happy New year, I can’t believe these photos aren’t taken in an actual pub! The chips look so pub like. Gorgeous pie. My mother used to make great savoury pies, but I’ve not really ventured into them.
Love meat pie and this one looks perfect! Love the crust! Pinned to try it!
This sounds amazing! And that crust looks so buttery and flaky! I am forever looking for a great pie crust, so I can’t wait to try your go-to! I wish I had a big slice of this comfort food right now!
Janette, this looks absolutely perfect! I love a good steak pie and yours looks wonderful! Wish I had a piece of it right now.
Aww, thank you for the lovely comment Christina.
Looks amazing! I love hearty british food really reminds me of my trip to London. Really need to give this one a try. I have also never heard of blind baking but it is a great idea.
I bet the ale is amazing in this!!! I love using it for flavor– delicious!
This meat pie absolutely looks tempting.
I’ve never had this but I need to try it! It looks like total comfort food!
HAPPY NEW YEAR, JANETTE!
A know a good pie when I see one, and this is definitely a really good one!
The pastry looks great, too!
Awww, thank you so much Helen.
This looks so yummy. I have always had a love for meat pies! Especially hearty homemade pies like this one. I have never heard of the term “blind baking”, but it makes perfect sense. I too don’t like soggy crust in my meat pies or sweet pies. I look forward to making this!
Amazing recipe and the pie turned out perfect! I also read the reviews beforehand and used the gram measurement as opposed to the cup and it worked great.
Used this recipe for a lockdown pie-off and both our pies came out delicious!
I’m so happy you enjoyed the pie. I agree with the gram measurements over the cups as some cups are different sizes than others.
I doubled the herbs and Worcestershire sauce as I prefer a stronger taste.
I also didn’t have the best beef available so ended up cooking it for over an hour to get the meat soft, but the end result was fantastic!
Thank you for sharing the recipe. It will definitely become a staple 😊
Thank you so much for the feedback, I’m glad you enjoyed it.