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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

rich steak pie in a bowl with chives

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.

steak pie in a casserole dish with spoon

more slow cooked recipes

Steak Pie with Sausages and Mushrooms

Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Author: Gerry Speirs
A rich meat pie filled with chunks of tender beef and mushrooms. Slow cooked in beef broth and dark ale, this is the best steak pie ever.
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Ingredients

  • 2½-3 lbs chuck roast steak
  • ⅓ cup all purpose flour
  • 3 tablespoons canola oil
  • 1 cup sliced onion
  • 1 tbsp minced garlic
  • 1 ¾ cups good dark ale beer or stout divided
  • ¼ cup Worcestershire sauce
  • 3 tbsp tomato paste
  • 1 tbsp sugar
  • 2 sprigs fresh rosemary
  • 2 cup beef broth
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 8 oz sliced brown mushrooms
  • 5 sausage brats sliced into chunks
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 egg beaten
  • 1 sheet frozen puff pastry thawed

Instructions

  • Preheat the oven to 325° F. You'll need a 9 x 13 inch oven safe casserole dish.
  • Cut the chuck roast into cubes about 1 1/2-2 inches
  • Place the chopped beef and flour into a bowl.
  • Toss the beef until covered evenly in the flour.
  • Heat half of the oil in a large pan- at least 10 inch wide- over a high heat.
  • Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side).
  • Transfer the seared beef to a plate and repeat with the remaining meat. Set beef aside.
  • To the same pan as you seared the beef, fadd the onion and garlic. Cook until the onion starts to get soft over a medium heat, about two minutes.
  • Add ½ cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
  • Add the Worcestershire Sauce, tomato paste, sugar, rosemary and stir.
  • Add the remaining beer and the beef broth. Season with the salt and pepper.
  • Add the mushrooms, bratwurst and the seared beef and stir to combine.
  • Transfer the filling to the pie dish.
  • Bake in the oven for 2 hours, covered with foil.
  • After 2 hours, cook for a further 30 minutes uncovered.
  • Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
  • Raise the oven temperature to 400 degrees F.
  • Unroll the pastry from its package into a rectangle that will be large enough to sit on top of the filling.
  • Lift the pastry onto the pie and brush it with the beaten egg. Score lightly with a knife in a diagonal form to make a cross hatch pattern.
  • Place the pie back into the oven and bake for another 20-30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
  • Let rest for 5 minutes before serving.