This steak pie is loaded with chunks of slow cooked tender beef, bratwurst sausages and mushrooms to create the best comfort food dish you'll ever taste!
This post has been updated since last publishing in 2015
Now that summer is on it's way out and fall will be with us soon, the flavors of for will also change from light and summery to delicious comfort foods! There's nothing better than making a recipe that literally make you lick your lips right down to the last bite, and that would be this steak pie.
This is something I grew up on and my mom would always make her own, topped with puff pastry and oozing in gravy. You can serve this steak pie as a huge scoop straight from the casserole dish or add it to some perfect buttery mashed potatoes for an extra comfort food experience.
Making the perfect steak pie
The perfect pie must have a thick, dark gravy. The meat has to be tender and flaky and the rich taste comes from hours and hours of slow cooking.
The top must be a layer of light puff pastry cooked long enough to not be soggy on the bottom, but short enough not to be burned on the surface. You can use a heavy pie pan or regular pie dish to make this pie.
FAQ's about making this steak pie
What kind of beef can I use? Stewing steak or chuck roast is perfect. They take a long time to cook, but after hours of cooking, the chunks of meat will melt like butter.
What do I serve with steak ale pie? Mashed potatoes, roasted vegetables, rice and even French fries would all taste fantastic.
What kind of beer should I use? Don't worry about the taste of the beer; it gets cooked off. Although, it leaves its special flavor, so don't skimp on it.
I used a good chocolate stout, it was a wise, tasty choice and I got to drink the leftovers!
Can I use frozen puff pastry for the top? Of course! Using frozen puff pastry is a huge time advantage and tastes really good. Make sure you roll it out to size while it's at room temperature and don't handle it too much.
Brush it with some egg wash for a shiny golden color.
