steak & local ale pie

recipe by Shaye Battrick, Head Chef at The Queen’s Head


Chef’s note:

Shaye Battrick, Head Chef at The Queen’s Head, says this is a classic autumn dish.
“I use a brewery called People Brewery in the village for the ale in this pie, but use one local to you that you love!”



  1. Put a large casserole dish over a high heat and add a little rapeseed oil. 

  2. Coat the steak in the flour, then add a handful at a time to the pan to brown. Once one batch is browned, remove to a separate bowl and continue until all the steak is browned.

  3. Reduce the temperature, and in the same pan, add the onions, carrots, celery and garlic. Cook until lightly brown, then return the steak to the pan. Pour over the local ale and simmer for 10 minutes. Add the thyme and beef stock, stir well, and turn down to a simmer. Leave for three hours, stirring occasionally.

  4. Once the pie mix is cooked and the meat is tender, remove from the heat and allow to cool.

  5. When ready to serve, pre-heat your oven to 180°C/gas mark 4.

  6. Grease and flour either one large pie dish or eight individual dishes with butter and flour. Then line each dish with shortcrust pastry. Add 150g of pie mix to each individual dish, then place a layer of pastry on top of each dish and slice the excess away.

  7. Crimp the edges, pierce a hole at the top of the pastry, and give it an egg wash.

  8. Cook in the oven for 40 minutes. Then turn out and serve alongside chips or mash with some seasonal greens.

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