Steak and Ale Pie with Mushrooms

Steak and Ale Pie with Mushrooms

Mrs. L 1

"Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings."

Ingredients 1 h 25 m {{adjustedServings}} servings 473 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
  4. Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
  5. Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
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Reviews 47

  1. 58 Ratings


This was a hearty meal but I did need to adjust a bit as it was a bit bland. I added some carrots, a cup of beef broth (as there was not enough liquid to cook the potatoes and tenderize the stew meat) and lastly I thought to add some tomato flavor. I did not have tomato paste but added 2 Tbsp of ketchup and I immediatly knew it just what the dish needed. I had to cook it longer than 30 minutes to get the meat to a stew type tenderness. I only used a top pie crust to make it easier. It cut down the time in the oven and seemed perfect and not overpowering. I would make this again but with the modifications. My husband being more of a meat and potato guy would want it again for sure.


This was delicious and easier to make than I had expected. I used a ready-made pie crust and a deep dish 9" pan. I took the advice of other reviewers and left the saucepan covered during all of the simmering steps to preserve the fluids, and I used a bunch of cornstarch (which works better for me with gravies) instead of the flour when making the rue. Overall a big Superbowl Sunday hit!


Fantastic recipe!! I browned my diced stew meat first to add that "brown" flavor to the dish, then deglazed the pan w/onions and 2 T minced garlic. Readded the meat and a bottle of Killian's Irish Red. I did not have a problem with too little liquid, perhaps because I kept the dish covered as it simmered. Only other additions were a spoon full of beef base (no additional liquid) and a dash of liquid smoke. Great and flavorful, even my grandson loved it.