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A pie fit for a pub



  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the beef all over in 2 or 3 lots. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, mushrooms, carrots and bacon for about 5 mins until tender, regularly stirring.
  • Then add the flour, mix until well combined and briefly cook.
  • Pour in 1 cup stock with about 2 cups ale and add the tomatoes, brown sugar, a decent amount of ground pepper and some salt. Mix well and bring to the boil.
  • Turn the heat down, return the beef and simmer for about 1¼ hours until the meat is very tender, adding more stock if needed. Then remove from the heat and set aside to cool a little.
  • Cut rounds in the pastry sheets a little larger than 4-6 smallish bowls. Then spoon the mixture into the bowls – not right to the top.
  • Beat the egg with the milk.
  • Brush the pastry edges with the egg wash, place a pastry round on each bowl and press down the sides. (If needed, also paint the outside edges of the bowls.) Then generously brush the tops with egg wash and cook the pies in the oven for about 20 mins until the pastry is golden brown and risen.
  • nb.  If you prefer, you can make 1 large pie.




  • olive oil
  • 1 kg cubed chuck steak
  • 1 large onion, chopped
  • 4-5 field mushrooms, peeled, stalks removed & cut into chunks
  • 4 small-medium carrots, cut into chunks
  • 4-5 rashers streaky bacon, sliced (optional)
  • 2 tbsp plain flour
  • 1-1½ cups beef stock
  • 1 bottle dark ale
  • 1 can diced tomatoes
  • 1 heaped tbsp brown sugar
  • sea salt & freshly ground pepper
  • 4-6 puff pastry sheets
  • 1 large egg
  • ¼ cup milk


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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