steak & ale pies

steak & ale pies

Tender British steak slow cooked with smooth ale and a shake of Worcester sauce then topped with our light, flaky puff pastry. Handmade and ready to serve in individual ramekins.

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Preheat oven to 200°C/gas mark 6.
    2. Remove all packaging, leaving the pies in their ramekins.
    3. Place 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. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Perfect with mashed potato and seasonal veg.

    • Steak and ale pie filling (65%)
    • Puff pastry lid
    • Free range pasteurised egg yolk

    Steak and ale pie filling is made from: fresh beef (66%), fresh onion, water, ale (11%), wheat flour, tomato purée, beef stock, Worcester sauce, sugar, cocoa powder, salt, sunflower oil, black pepper.
    Puff pastry lid is made from: wheat flour, vegetable oil, water, butter, salt.
    Beef stock is made from: beef bones and meat, water, salt.
    Worcester sauce is made from: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, flavouring.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains gluten, egg, fish and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.

  • "My boyfriend loves your pies! Especially the Steak and Ales ones, absolutely fantastic!"

    Claudia Schmid


    “We'd not heard of Bigham's before, but browsing the shelves of Waitrose last week for the special treat we have for dinner on pension day, we found your Beef & Ale Pies. We had them for dinner that night, with new potatoes and runner beans from the garden. They were absolutely delicious, and we were very impressed with the flaky pastry, so light and crisp, and the generous chunks of tender steak."

    Maggie Towner


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