Steak and ale pie with mushrooms

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Steak and Ale Pie with Mushrooms Recipe

This steak and ale pie with mushrooms recipe is 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.

Meal Prepping

This recipe is great to prepare up front. You prepare the pie filling beforehand.

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 and then defrost it during the day in the fridge when you know you want it for dinner.

A perfect meal prep idea.

beef pie

When we have made too much, or when meal prepping, this is how we freeze it for later use:

steak and mushrooms pie frozen

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.

Beer or Ale type

Again the type of beer used is important. Lager beer is not really recommended unless it is a stronger Belgian beer like a Leffe or Duvel.

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 mushroom 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.

beef and guinness pie
Because I brew my own beer at home, normally IPA, I always use one of my own beers in the sauce.

The best type of meat to use for a beef and mushroom pie is usually a chuck steak. But read more about that here: Choosing the best meat for Beef Stew.

The cheaper cuts of meat are normally better as the slow cook will tenderise them.

steak ale pie
Steak and ale pie with mushrooms


Beef and ale pie slow cooker

I do not have a slow cooker or crock pot so I slow cook this meat pie filler in the oven. But the recipe is perfect for preparing in a crockpot as well. 

Serve up with sides that will soak up the juices like mashed potatoes and some sweet carrots or peas maybe? Good with a pint of ale.

steak ale and mushroom pie

How to make steak and ale pie

Steak and ale pie with mushrooms

steak and ale pie with mushrooms

This steak and ale pie with mushrooms will have you begging for more. An authentic British pub meal, delicious, versatile and repeatable. Perfect for meal prepping.

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 600g diced (1 inch cubes) of lean stewing steak
  • 300g mushrooms (button)
  • Olive oil
  • Plain flour
  • Salt & pepper
  • 2 onions
  • 3 garlic cloves
  • 500ml beef stock
  • ½ tsp Marmite
  • 2 tbsp Worcestershire sauce
  • 1 bottle (500ml) dark beer (not lager)
  • Sprig of fresh thyme (chopped) (or 1 tsp dried thyme)
  • 2 Bay leaves
  • Ready to roll Puff pastry
  • 1 egg to brush



  1. 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 beef really for this dish. 
  2. 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 casserole, but I do not like doing this as I find that it messes up the bottom of the casserole and you have to clean it again before continuing. I prefer to fry the meat in my wok or a frying pan.
  3. Chop the garlic and the onions and fry them in olive oil in your casserole 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.


  1. Put the lid on the casserole and put in the pre-heated oven at 160C. 
  2. In the meantime clean and chop the mushrooms.
  3. 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. 
  4. 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. 

Final Preparation

  1. 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.
  2. Place in the oven at 180C for 30 minutes or until the pastry has a golden colour.


To Serve

Serve up on a plate with whatever side dishes you have chosen. Often this is served in British pubs with chips or fries, but is it also good with some mashed potatoes and carrots. It’s up to you.

You may also like to try these:

and what to serve with steak and ale pie?




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