steak & ale pies

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

> Let us know what you think

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

  • Ingredients

    • 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.

    Allergy information

    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.

  • Typical valuesper 100g *per pie *
    Energy844kJ/202kcal2532kJ/605kcal
    Protein9.7g29.2g
    Carbohydrate16.6g49.9g
    (of which sugars)2.6g7.9g
    Fat10.6g31.8g
    (of which saturates)1.3g3.8g
    Fibre1.1g3.4g
    Salt0.5g1.6g
    (of which sodium)0.20g0.61g

    *Typical values as sold.

  • How to cook

    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.

    Serve it with...

    Creamy mash, a puddle of gravy and tender seasonal veg. Perfect.

  • Garden peas with minted butter

    (Serves 2)

    200g green peas (about 500g of fresh pods, or you could use frozen)
    25g butter
    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 Steak & Ale 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

    "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

Garden peas with minted butter

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
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 Steak & Ale Pie.