Steak & ale pies

Tender British steak, slow-cooked with smooth ale and a shake of Worcestershire sauce, topped with our light, flaky puff pastry. Ready to cook in individual ramekins.

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Puff pastry (wheat flour, water, sustainable palm oil, butter (milk), salt, rapeseed oil), British beef (32%), fresh onions, fresh carrots, ale (barley) (4%), wheat flour, rapeseed oil, tomato purée, Worcestershire sauce (barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spices, flavouring), beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), cornflour, salt, cocoa powder, black pepper.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per pie *
    Energy1033kJ/247kcal3098kJ/742kcal
    Fat13.2g39.7g
    (of which saturates)5.7g17.0g
    Carbohydrate17.0g51.1g
    (of which sugars)1.6g4.7g
    Protein13.2g39.6g
    Salt1.08g3.23g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/gas mark 7.

    2. Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.

    3. Place the ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.

    4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they’ll be hot. Make sure your pies are piping hot throughout.

    *Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

    Serve it with...

    Perfect with mashed potato and seasonal veg.

  • Garden peas with minted butter

    (Serves 2)

    200g green peas (about 500g of fresh pods, or you could use frozen)
    25g butter
    2tbsp butter (to sauté the onions)
    ¼ medium onion, thinly sliced
    10g fresh mint, chopped

    1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

    2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

    3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.


    Something to drink?

    A full-bodied red wine would be a fine choice but a strong ale, to compliment the ale in the pie, might be even more delicious.

  • Reviews

    Here's a taste of what people are saying about our Steak & ale pies.

    > Click here to tell us what you think


    “Hi, I have just tried for the first time your steak and ale pie…WOW! How fantastic it is! Both my daughter and I love them….much tastier and fulfilling than anything that we have tried on he market today. Thank you for making them, we are definite fans now!”

    Mrs Pamela Dungey


    02/02/15



    “I just had to let you know that my husband and I absolutely love your steak and ale pies. They are utterly delicious, full of tender meat and flavour and as for the pastry well…gorgeous!
    Well done!”


    Mrs Brenda Hart


    12/01/15



    “We had your Steak & Ale Pies for the very first time last week. Well they were absolutely scrummy! We were naughty & had them with homemade chips, peas, carrots & cauliflower! Please don’t ever change them it would be a travesty…”


    Mrs Rosalyn Steward


    24/09/14

Garden peas with minted butter

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
2tbsp butter (to sauté the onions)
¼ medium onion, thinly sliced
10g fresh mint, chopped

1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.