British

Steak and Ale Pie

Name: Steak and Ale Pie
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 lb beef chuck, cut into cubes; 1 onion; 2 carrots; 1.5 cups stout; 1 cup beef stock; 3 tbsp all purpose flour; 1 tbsp tomato paste; 2 pie crust; 1 cup frozen peas; 1 eggs; 2 tbsp vegetable oil; 1/2 tsp salt; 1/4 tsp black pepper

Simon @simon_roasts

Steak and Ale Pie is British home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

165 min Involved

Watch how to cook Steak and Ale Pie

Someone making it start to finish, so you can see what the steps look like.

How to make Steak and Ale Pie Play the video

Serve it with

A British dinner is a plate rather than a single dish. These are the courses that normally sit beside Steak and Ale Pie, read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Cauliflower Cheese
  
  40 min
What it is eaten with
- British Mashed Potatoes
  
  30 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Steak and Ale Pie carries gluten and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Steak and Ale Pie
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Bubble and Squeak
Shellfish	No
Eggs	Yes	Bubble and Squeak
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 680 kcal
Protein: 35 g
Carbs: 37 g
Fat: 44 g
Fiber: 2 g
Sugar: 3 g
Sodium: 620 mg
Saturated fat: 17 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Steak and Ale Pie takes about 165 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.