Steak & Ale Pie with Mustard Cheddar Mash Topping

This Steak & Ale Pie with Mustard Cheddar Mash is the ultimate comfort food. Tender beef is slow-cooked in brown ale with vegetables and thyme, then topped with creamy mustard and cheddar mash. Baked until golden and bubbling, perfect for cosy evenings or Sunday dinners.  This dish brings together everything you love about a traditional pub classic — hearty, cheesy, and wonderfully satisfying.

   
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 135 mins
Total Time: 150 mins
Ingredients
  • 750 g stewing steak (cut into bite sized pieces)
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 large onion (peeled & chopped)
  • 2 garlic cloves (peeled & crushed)
  • 2 carrots (peeled & diced)
  • 2 celery sticks (diced)
  • 330 ml brown ale
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp tomato puree
  • 400 ml beef stock
  • 1 tsp dried thyme
  • sea salt & pepper (freshly ground)
    • For the mash
  • 800 g potatoes (peeled & chopped)
  • 2 tbsp butter
  • 150 ml milk
  • 200 g extra mature cheddar
  • 1 tbsp wholegrain mustard
  • sea salt & pepper (freshly ground)
    • To serve
  • Seasonal vegetables
Instructions
  1. Cover the steak pieces in seasoned flour then heat the olive oil in a large frying pan over medium-high heat. Brown the meat in batches, ensuring all sides are seared. Remove and set aside.
  2. In the same pan, add the onions, carrots, and celery. Cook for about 5-7 minutes until softened. Stir in the garlic and cook for a further 1-2 minutes.
  3. Stir in the tomato puree and deglaze the pan with the ale, scraping up any browned bits. Add the Worcestershire sauce, beef stock and thyme. Return the browned beef to the pan, bring to a simmer, and let it cook gently for about 1 and a half hours or until the beef is tender and the sauce has thickened.
  4. For the mash, while the stew is cooking, boil the potatoes in salted water until tender (about 15 minutes). Drain the potatoes, then mash them with butter, milk, mustard, and half of the grated cheddar cheese. Season with salt and pepper to taste.
  5. Preheat the oven to 200°C/180°C/Gas mark 6. Transfer the beef and ale stew into an ovenproof dish. Spread the mashed potato over the top, using a fork to create peaks. Sprinkle the remaining cheddar cheese over the mash.
  6. Bake in the preheated oven for about 20-25 minutes, or until the topping is golden and the cheese is melted and bubbly. Serve with seasonal vegetables - enjoy!