This recipe will show you how to make a steak and ale pie with mushrooms, with a puff pastry crust. This steak and ale pie with mushrooms recipe is quite similar to my recipe for beef in beer, but without the carrots but with mushrooms instead.
This is also a slow cooker beef and mushroom pie filling recipe which is perfect for meal prepping.
This recipe is great to prepare upfront. So you can prepare the pie filling beforehand and you just prepare the pie lid when you are ready to heat it up. It is a very good meal for freezing and you can make a larger batch to freeze in suitable sizes to suit your pie dish, and then defrost it during the day in the fridge when you know you want it for dinner.
A perfect meal prep idea.
When we have made too much, or when meal prepping, this is how we freeze the pie filling for later use:
I normally try and make this meal the day before eating because if you leave it in the fridge overnight it always seems to taste better the next day, just like my beef in beer recipe.
Best Ale for Steak and Ale Pie
Again the type of beer used is important. Lager beer is not really recommended unless it is a stronger Belgian type beer like a Leffe or Duvel. These beers always work well with this type of pie.
I like to use a dark IPA or even a lovely dark Guinness which will impart the strong flavour that this delicious combination deserves.
Steak and Guinness Pie
As we live in Ireland a beef and Guinness pie is a fairly common pub meal around here. It is one of the steak and ale pie recipes that has stood the test of time.
As long as there is Guinness and beef, there will be steak and Guinness pie.
Because I brew my own beer at home, normally IPA, I nearly always use one of my own beers in the sauce. Not only does my home brewed beer taste as good as anything you can buy in the shops or pubs here, but it costs a fraction of shop-bought ale.
The cheaper cuts of meat are normally better for this type of meal as the slow cook will tenderise them.
Steak and ale pie with mushrooms
Beef and ale pie slow cooker
Until recently I did not have a slow cooker or crockpot so I slow cooked this meat pie filler in the oven using my Le Creuset Dutch oven. But the recipe is perfect for preparing in a crockpot or even an Instantpot as well.
Serve up with some sides that will soak up the rich juices, like mashed potatoes and some sweet carrots or peas maybe, or some sugar snaps? Also great to serve up a with a nice pint of ale 😃!
This steak and ale pie with mushrooms will have you pleading for more! An authentic British pub meal, delicious, versatile and repeatable. Perfect for meal prepping.
600g diced (1 inch cubes) of lean stewing steak or chuck steak
300g mushrooms (button)
Salt & pepper
3 garlic cloves
500ml beef stock
½ tsp Marmite
2 tbsp Worcestershire sauce
1 bottle (500ml) dark beer (not lager)
A sprig of fresh thyme (chopped) (or 1 tsp dried thyme)
2 Bay leaves
Ready to roll Puff pastry
1 egg to brush
Remove the meat from the fridge half an hour before you start to let it reach room temperature.
Remove any fat and sinew from the meat. You can use stewing beef or any lean cut of braising beef like chuck steak for this dish.
Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set aside on a plate.
Other chefs suggest doing this in your slow cook pan, but I do not like doing this as I find that it messes up the bottom of my Dutch oven and you have to clean it again before continuing.
I prefer to fry the meat in my wok or a frying pan. To slow cook I use my Le Creuset oval cast iron Dutch oven to cook this dish, as it is great for all casserole dishes.
Chop the garlic and the onions and fry them in olive oil in your casserole pan for about 3-4 minutes (this is OK and does not make a mess like the meat frying does). Then add the beef back to the casserole, the beef stock, the bay leaves, the Marmite, the Worcestershire sauce and the bottle of beer. Throw in any remaining flour left from coating the beef and season to suit. Stir well.
Put the lid on the casserole and put in the pre-heated oven at 160C.
In the meantime clean and chop the mushrooms.
After 2 hours remove the casserole from the oven. Carefully remove the lid and add the mushrooms. Stir to cover the contents (if the fluid level is too low then just add some more water). Replace back in the oven for another 1 hour. The slow cook will help tenderise the meat and make it delicious.
Afterwards, carefully remove from the oven and allow to cool. Store in the fridge or prepare for freezing if wanting to store for more than 2 days.
When you are ready to cook, fill your chosen pie dish with the meat/mushroom filling. Then roll out the puff pastry and cover the meat, making sure the edges are sealed. Put a hole in the top to allow the pie to breathe and brush the pastry top with egg.
Place in the oven at 180C for 30 minutes or until the pastry has a golden colour.
Serve up on a plate with whatever side dishes you have chosen.