For the pie filling:

To assemble and cook:

  • Puff pastry 450.0 g
  • Egg 50.0 g

The classic steak and ale pie is a British classic and a must for all pubs menus. Make sure you meet your guests expectations on taste and keep your kitchen profitable with this practical recipe.



  1. Advance preparation:

    • Preheat oven to 190ºC.
    • Prepare the individual pie dishes.
  2. For the pie filling:

    • Season the pieces of the steak with the KNORR Professional Garlic Paste then toss in the flour.
    • Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
    • Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
    • Heat the oil and butter then brown the meat.
    • Add the button onions and mushrooms.
    • Once brown add the sugar and flour the cook for 1-2 min.
    • Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
    • Bring to a simmer and cook until the meat is tender.
    • Remove from the heat and allow to cool.
  3. To assemble and cook:

    • Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
    • Evenly load the dishes with the pie mix.
    • Place the pastry lid on top and crimp the pastry into the side of the dish.
    • Brush the puff pastry lids with the egg.
    • Cook for 30-35 min. or until the core temperature has been met.
    • Serve with creamed mash potatoes and seasonal greens.
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