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Steak and Ale Pie | Classic British Pie  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Steak #Ale #Pie #Classic #British #Pie | how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Steak and Ale Pie | Classic British Pie

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This is an absolute classic in British cuisine. The steak and ale pie contains chunks of tender beef cooked in rich gravy with a flavoursome ale, all enclosed in a tasty hot water pastry. It takes a while to make, but it’s really worth the effort.

The written recipe for steak and ale pie is here:

#keefcooks #teamulot





Steak and Ale Pie | Classic British Pie



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Steak and Ale Pie | Classic British Pie


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Steak and Ale Pie | Classic British Pie

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Steak and Ale Pie | Classic British Pie


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Steak and Ale Pie | Classic British Pie

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,




  1. Bronson2k19 says:

    For the pastry… could I use half lard half butter 🤔🤔🤔🤔

  2. bradturbo44 says:

    love you both i just started cooking i live on my own thanks for the help john.

  3. James Pedersen says:

    Looks amazing will be making this as soon as it cools off thank keef

  4. Rick Bear says:

    Why on earth did you use IPA, Keef? The name says it all, it's a "Pale" Ale, so not exactly brimming with flavour. Yorkshire has some of the best Real Ales in the world. Slapped wrist for not using a full-flavour traditional Yorkshire Ale.


  5. Siobhan Miller says:

    My favorite greeting…”Hello, you lot.”

  6. Google pixel. says:

    Left handed . The devil's work. 😊😊😆😆👍👍

  7. unknowndeoxys00 says:

    How tasty. I had an underwhelming interpretation of a steak and ale pie from the brand "Marie Callender's" last holiday season. It used to be (?) a restaurant chain in the U.S., but now they are more known for their frozen dinners. So, this was a frozen "pub-style" pie, meant to be heated in the oven. I was so excited, but sadly, it was mostly salty filling with a bland crust, and not a lot of actual beefy, oniony, ale-y flavor. I don't think I'd be compelled to buy it again, but it does give me more inspiration to make a meat pie from scratch someday. We Americans are missing out for not carrying savory pies into our cuisine. 😅

  8. Malcolm Musa says:

    Brilliant work Keef. I'm going to make it this afternoon. I'll be using Guinness though.

  9. MrRodjordan says:

    you pair seem so in love… cool

  10. Keet Randling says:

    So, before this starts, I'm'a guess it's kinda like stew in a crust?
    So, GF just skip the crust?

    …Oh, crust looks so good, too!
    Now I'm hungry, and already ate my dinner! Have a lovely weekend, you two!

  11. Michael Hall says:

    That pie would go so well with mushy peas. Garden peas never quite cut it for me.

  12. nevel says:

    How awful was your first meal

  13. Belinda Bathing says:

    how do I found the beef when my mum doesn’t agree?

  14. Belinda Bathing says:

    do you clean or need the beef first?

  15. nevel says:

    Keith, British is constantly changing but your wife’s dashing looks, don’t. My friend

  16. Belinda Bathing says:

    Keith, how do you do it?

  17. nevel says:

    Keef, we’ve been good fans…

  18. nevel says:

    Keef i’m starting to think you don’t know how to

  19. Anastasia Holland says:


  20. nevel says:

    Keith where do you love

  21. nevel says:

    Keith are you gonna?

  22. nevel says:

    I love you more than your wife, keath.

  23. nevel says:

    it looks a little burnt, keath.

  24. Emilie says:

    Love love loved this cooking video, can't wait to try and watch many more, 👍🏽 Thanks Keef

  25. Mark Harper says:

    Keef, love your videos and made your chicken and veg pot pie the other night, with great success! My wife says "mixy mixy mixy" and she said you say it wrong because you only say it twice, on your next video when you're mixing something can you say it 3 times?! Cheers! 🙂

  26. John Marshall says:

    Hi Keef . Great recipe. Like the fact you used a pressure cooker. I use an electric one. Instant Pot. The worlds best selling pressure cooker. Press a button and walk away. No watching it. Does so much more than pressure cook. I think it is fair to say you are an enthusiastic cook. Check it out. Like lots of your stuff keep up the good work. Cheers.

  27. Daniel BROWN says:

    i like this guy. he takes the bay leaves out.

  28. Russell Gibbon says:

    Top class, Keef – Well Done!

  29. Adam Garratt says:

    Even though its about 100°c outside, i'd still smash that down my neck. Nice one Keef

  30. Dwayne Wladyka says:

    That is a very tasty looking pie. Cheers, Keef!

  31. Mike Whitcombe says:

    Ah, just the ticket on these hot summer evenings 😂

  32. frisko3000 says:

    Yum keefy. I love your old recipes.

  33. keith jones says:

    Nice one keef 👍

  34. Amanda Grice says:

    This is my son's favourite pie, but he can wait til the weather cools down, I have been collecting those type of pie tins for a couple of years now and love them no more unwanted soggy pastry.

  35. Bret Hart says:

    I'm a recovering alcoholic. Been 14 months. What can I replace the beer with? Miss steak and ale, but I know what'll happen if I bring home beer.

  36. Catherine Morgan says:

    Love Mrs K's long hair.

  37. Jack Cro says:

    Keith you are so good you make Great Britain food as honest as it should be. I see all these cooking programs on TV and all these so call chefs and the all take the taste of natural ingredients out of the taste by putting in fancy substances like cheese I want to taste honest food.

  38. Edgar Burlyman says:

    Meat pie! My favorite thing!

  39. Pat Long says:

    BTW … You have some very loud birds in the background … LOL … I silenced the volume on your video to make sure the birds were not outside my back window.

  40. Pat Long says:

    We don't find "shin beef" here in the US, do you have any other recommendations for a slice of meat that would stand up to "long and slow cooking"?

  41. Jeffrey Austin says:

    (A.) It would be nice to hear more about the new pie tin; and, (B.) fie on those who are critical of Oxo cubes. I love their lamb-flavored cubes. In the US, unfortunately, most bouillon cubes or powders are irredeemably salty. It's good to have the re-make of your earlier version!

  42. Karen Daley says:

    Hmmmm, that does look beautiful! Lucky Mrs KC!

    Oh dear, I don't know if I could give up cutting a steam vent. I don't doubt you, I just don't think I could break with tradition. This is making me question everything I ever knew about pies (which is admittedly very little). Before this spirals into a full-blown existential pastry crisis, I'm going to resolve to keep the steam vent if only for aesthetic reasons. And I won't object to you abandoning them. New motto is Nothing vented, nothing gained. But for you and those who abstain from such wanton slashing,, enjoy your unblemished pie lids.

  43. Rick Bear says:

    Another Winner, Keef.

    BTW, if you have any Stilton cheese, then grating a SMALL amount of the hard crust into the beef and ale mix will add an extra dimension to the flavours. But, be sure to use the "reduced salt" OXO stock cubes, as Stilton is quite salty. Also, if making Steak and Guinness pie, you'll need some button mushrooms and, to sweeten the bitter Guinness, you're best using Black Treacle (which doesn't just sweeten, it adds to the flavours from pan browning the meat). I also add a SMALL amount of tomato puree (1/2 teaspoon) to my Guinness pie.

    No guesses what's for dinner tonight.

    Thanks again,

  44. JayT LaMunch says:

    I'm going to make this it looks divine Thank you, for this one Keef, 🙂

  45. Dreamweaver 787 says:

    Even though it's cracking the flags here in the UK, my mouth was watering Keith👍 only one complaint, where was the Yorkshire beer?😊

  46. Harry Bond says:

    I could eat that – looks good, usually about 6 hours in the slow cooker and the meat is failing part

  47. egg water says:

    Very different to how I usually make steak pie – has made me realise I've been doing a lot of things wrong! Can't wait to try this out

  48. It's all just an illusion says:

    What about those chicken and mushroom pies from the chippies, their bottoms were so soggy, you had to eat them upside down. What kind of pastry are those made from Keef? (Havent been to the UK for decades, but remember those pies were delish)

  49. Kevin Byrne says:

    Getting shin and skirt cuts of beef isn't easy in the States.
    I think that the butchers just turn it into minced / ground beef.

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