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British Open Top Steak, Ale, and Stilton Pub Style Pies

I remember the first time I tasted a proper steak and ale pie. It was in a tiny pub nestled in the Cotswolds, rain lashing against the windows. The warmth of the fire, the hearty aroma of malt and beef, and the sheer comfort of that pie – it was an experience that went beyond just a meal. Years later, I was experimenting with leftovers and a yearning for those cozy pub flavors, and these open-top pies were born. They’re a tribute to that memory, a little bit rustic, a whole lot delicious, and always a crowd-pleaser.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Yield: 4 Large Individual Pies
Dietary Type: Not Gluten-Free

Ingredients

1 1/2 lbs braising steak
1 pint English ale
1 pint (approximately) water
2 beef bouillon cubes
2 tablespoons plain flour
2 large onions, peeled and diced
Cooking oil or beef dripping
2 teaspoons English mustard
Salt and pepper to taste
12 ounces ready-made shortcrust pastry
8 tablespoons (approx.) ready-made mashed potatoes, well seasoned
6-8 ounces Stilton cheese, crumbled
1 ounce butter, for the pie topping

Equipment Needed

Large, deep saucepan
Rolling pin
4 individual pie molds (5-inch diameter recommended, such as a Yorkshire pudding tin or individual aluminum pie containers)
Greaseproof paper
Baking beans or heavy beans
Oven

Instructions

Begin by preparing the foundation of the pie: the flavorful steak and ale filling. Peel and chop the onions. Cut the braising steak into small cubes, about 1-inch in size.
Heat a generous amount of cooking oil or, for a richer flavor, beef dripping, in a large and deep saucepan over medium heat. Add the diced onions and sauté gently for about five minutes, or until they become soft and translucent, releasing their sweet aroma.
Increase the heat slightly and add the cubed steak to the saucepan. Cook the meat, turning occasionally, until it is sealed on all sides and lightly browned. This step is crucial for developing a deep, savory flavor in the final pie.
Sprinkle the plain flour over the browned steak and onions. Stir continuously to incorporate the flour into the meat juices, creating a roux. Cook this mixture for a couple of minutes, stirring constantly, to cook out the raw flour taste.
Gradually add the English ale to the saucepan, stirring continuously to prevent the mixture from sticking to the pan. Ensure that all the flour is fully incorporated and there are no lumps. Continue adding the ale until it’s all been used.
Add the beef stock cubes to the mixture. Season generously with salt and pepper to taste. Stir until the bouillon cubes are dissolved, creating a rich, flavorful gravy base.
Add water to the saucepan to thin down the gravy to your desired consistency. The amount of water needed will vary depending on how much juice has rendered from the meat during cooking. Add the water gradually, stirring until you achieve the right consistency – the gravy should be thick enough to coat the back of a spoon.
Stir in the English mustard and mix well to combine. The mustard adds a subtle tang that complements the richness of the steak and ale.
Once the mixture is boiling, reduce the heat to low, cover the saucepan, and simmer very gently for at least two hours, or until the steak is incredibly tender and the gravy has thickened beautifully. Check the pot occasionally to ensure it isn’t sticking and add a little more water if needed. The longer the stew simmers, the more intense the flavors will become.
Allow the steak mixture to cool slightly before assembling the pies. This will prevent the pastry from becoming soggy.
Preheat your oven to 210°C/425°F (or equivalent).
Lightly flour your work surface. Roll out the ready-made shortcrust pastry and line your 4 individual pie molds with it. I recommend using a Yorkshire pudding tin, where the diameter of the molds in the tin is approximately 5 inches, but individual aluminum pie containers work equally well. Ensure the pastry fits snugly into the molds.
Line each pastry round with greaseproof paper and fill with baking beans or heavy beans to keep the pastry flat during blind baking. This prevents the pastry from puffing up and creating an uneven surface.
Bake the pastry-lined molds blind for about 5-10 minutes, or until the pastry is lightly golden and set.
Remove the greaseproof paper and beans from the pastry cases.
Divide the cooled steak in ale mixture evenly between the 4 pie cases, filling them almost to the top.
Gently mix the crumbled Stilton cheese into the ready-made and well-seasoned mashed potato. Pile the mashed potato and Stilton mixture on top of the steak filling in each pie, creating a rustic, slightly uneven topping.
Place a small knob of butter on top of each mashed potato and Stilton cheese topping. This will help to create a golden brown and bubbling crust.
Bake the pies in the preheated oven for about 10-15 minutes, or until the pastry is crisp and golden brown, and the potato and Stilton topping is golden brown, bubbling, and slightly crusty.
Remove the pies from the oven and let them cool slightly before serving.
Serve these hearty pies with extra ale gravy (if desired) and seasonal vegetables, such as buttered green beans or roasted carrots. Alternatively, allow the pies to cool completely, wrap them tightly, and take them on a picnic for a delightful outdoor treat!

Expert Tips & Tricks

For an even richer flavor, use a dark, malty ale like a stout or porter in the steak stew.
If you don’t have Stilton cheese, you can substitute with another strong blue cheese, such as Roquefort or Gorgonzola.
To prevent the pastry from shrinking during blind baking, chill the lined pie molds in the refrigerator for about 30 minutes before baking.
If the pastry edges are browning too quickly, cover them with strips of aluminum foil during the last few minutes of baking.
For a deeper, more complex flavor, make the steak and ale filling a day ahead and store it in the refrigerator overnight. This will allow the flavors to meld and intensify.

Serving & Storage Suggestions

Serve these pies warm, straight from the oven, for the best experience. A generous dollop of extra ale gravy and a side of seasonal vegetables, such as mashed potatoes, green beans, or roasted root vegetables, complement the rich flavors beautifully. These pies are also fantastic served cold or at room temperature, making them ideal for picnics or packed lunches.

Leftover pies can be stored in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 180°C/350°F for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but the pastry may lose some of its crispness. These pies can also be frozen for up to 2 months. Thaw them completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	858 kcal	43%
Total Fat	38.75g	59.5%
Saturated Fat	15.55g	77.75%
Cholesterol	81.75mg	27%
Sodium	789.65mg	33%
Total Carbohydrate	51.75g	17%
Dietary Fiber	2.35g	9%
Sugars	2.2g	N/A
Protein	26.85g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free shortcrust pastry and a gluten-free flour blend for thickening the steak and ale filling.
Vegetarian: Substitute the braising steak with hearty mushrooms (such as portobello or chestnut mushrooms) and vegetable stock instead of beef stock.
Different Cheese: Experiment with different types of cheese in the topping. Mature cheddar, Red Leicester, or even a smoked cheese would all add a unique flavor.
Spiced Pie: Add a pinch of smoked paprika or a dash of Worcestershire sauce to the steak filling for extra depth of flavor.
Seasonal Variations: Add diced carrots, parsnips, or swede to the steak filling for a hearty winter pie.

FAQs (Frequently Asked Questions)

Q: Can I make the steak and ale filling ahead of time?
A: Absolutely! In fact, making the filling a day or two in advance allows the flavors to meld together even more beautifully. Store it in an airtight container in the refrigerator until ready to use.

Q: Can I use a different type of ale?
A: Yes, feel free to experiment with different types of ale. A darker, more robust ale like a stout or porter will give the pie a richer, deeper flavor.

Q: Can I use pre-made pastry dough?
A: Yes, using pre-made shortcrust pastry is a great time-saver. Just make sure to choose a good quality pastry for the best results.

Q: How do I prevent the pastry from becoming soggy?
A: Blind baking the pastry before adding the filling is key to preventing a soggy bottom. Also, make sure the steak and ale filling has cooled slightly before adding it to the pastry cases.

Q: Can I freeze the finished pies?
A: Yes, these pies freeze well. Allow them to cool completely, then wrap them tightly in plastic wrap and foil before freezing. Thaw them completely in the refrigerator before reheating.

Final Thoughts

These British Open Top Steak, Ale, and Stilton Pub Style Pies are more than just a recipe; they’re a taste of comfort, a nod to tradition, and a celebration of simple, hearty ingredients. I encourage you to gather your ingredients, put on some music, and embrace the process of creating these delicious pies. Don’t be afraid to experiment with different flavors and ingredients to make them your own. And most importantly, enjoy every bite! Share your creations with friends and family, and let me know what you think. Pair these pies with a pint of your favorite ale and a cozy atmosphere for the ultimate pub-style experience.

British Open Top Steak, Ale and Stilton Pub Style Pies Recipe