Hairy Bikers Slow Cooker Steak And Ale Pie Recipe

This rich, hearty Hairy Bikers Slow Cooker Steak and Ale Pie Recipe is made with braising steak, dark ale, and puff pastry, and ready in about eight hours. The thick, malty gravy bubbles up beautifully beneath a golden, flaky crust when you pull it from the oven. I always make this on chilly weekends when I want maximum comfort with minimal active effort.

Jump to Recipe

Why This Classic Works

I used to think making a proper pub pie at home was too much work for a lazy Sunday. Letting the slow cooker handle the filling changed my entire approach to weekend baking.

The meat becomes incredibly tender while absorbing all the deep flavors of the ale. I was surprised by how much richness the gravy develops when left to simmer low and slow all day.

Hairy Bikers Slow Cooker Steak and Ale Pie Recipe Ingredients

• 800g braising steak, cut into chunks
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 large onions, chopped
• 2 carrots, diced
• 500ml dark ale
• 300ml beef stock
• 2 bay leaves
• 1 sheet ready-rolled puff pastry
• 1 egg, beaten for glazing

How To Make Hairy Bikers Slow Cooker Steak and Ale Pie Recipe

1. Coat the Beef: Toss the beef chunks in plain flour seasoned generously with salt and pepper.
2. Sear the Meat: Heat oil in a large pan and brown the beef in batches, then transfer the meat to your slow cooker.
3. Sauté Vegetables: Fry the onions and carrots in the same pan until soft, scraping up any browned bits, then add them to the slow cooker.
4. Add Liquids: Pour the dark ale and beef stock over the meat and vegetables, then stir in the bay leaves.
5. Slow Cook: Cover and cook on low for 6 to 7 hours until the beef is meltingly tender.
6. Assemble Pie: Transfer the thickened filling to a pie dish, top with the puff pastry, crimp the edges, and brush with the beaten egg.
7. Bake: Cook in a preheated oven at 200C for 25 to 30 minutes until the pastry is golden and fully puffed.

Recipe Tips

• Sear the meat well: Taking the time to properly brown the beef adds a deep, roasted flavor that you cannot get from boiling meat in the slow cooker.
• Thicken the gravy: If the sauce looks too thin after slow cooking, stir in a slurry of cornflour and water, letting it bubble for ten minutes before adding to the pie dish.
• Cool the filling: Let the meat mixture cool slightly before adding the pastry lid so the butter in the dough does not melt before hitting the oven.

What To Serve With Steak and Ale Pie

A hearty pie needs classic pub sides to match its rich gravy. Serve this with buttery mashed potatoes and sweet garden peas to soak up the sauce. Roasted root vegetables also make a great accompaniment during the colder months.

How To Store

Store any leftover pie in an airtight container in the fridge for up to three days. You can also freeze the cooked meat filling for up to three months, thawing it overnight before topping with fresh pastry and baking.

FAQs

Can I use stout instead of ale?

Yes, stout works brilliantly and gives the gravy a darker color and a slightly sweeter, roasted flavor. Just ensure you pick a traditional stout rather than a flavored milk stout.

Do I have to use puff pastry?

Shortcrust pastry is a great alternative if you prefer a firmer, crumbly topping. You can even use a suet pastry crust if you want a truly traditional British finish.

Can I cook this on the high setting?

If you are short on time, you can cook the filling on high for 4 hours. However, the low setting breaks down the tough braising steak more gently for the best texture.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 35g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe
• Hairy Bikers Slow Cooker Pheasant Casserole Recipe
• Hairy Bikers Slow Cooker Campfire Stew