Steak-less and ale pie

I’m going to be straight with you – I don’t think I could trust someone who doesn’t like pies. They are one of my favourite foods and I love re-creating traditional pies which I have fed to many a famished face. As I am not a chef and often have limited time, I don’t make my own pastry, especially as I favour puff pastry for pies. If you know how to make your own, bleeding well done – go for it!

photo 3 photo 2

You may notice in the recipe below, I am quite loose with the ingredient instructions. There is no point following my recipe to the T if you don’t want loads of garlic or don’t like parsley. So feel free to alter as it suits you. Here is the recipe for one of the best and most “meaty” pies:

 Steak and Ale Pie

This makes enough for 6 normal portions or 4 greedy portions


  • Jus-Roll frozen puff pastry – ready rolled or blocks (Remember to get out of the freezer in time for it to defrost!)
  • One large white onion, sliced
  • A few cloves of garlic (more or less depending on how garlicky you like your food), chopped
  • Dried parsley, salt, pepper and any other of your favourite herbs.
  • 5 – 6 large field mushrooms or around 10 smaller variety mushrooms. Chestnut mushrooms would be lovely as they have a nice nutty flavour. Slice quite thickly
  • A pack of Fry’s thick cut chunky strips  (See below if you’re outside the UK)
  • Bisto original gravy granules
  • A cup of Vegan ale – Check Barnivore, a great vegan alcohol website (If you don’t drink alcohol, replace with water) I like Badger bottled ales.


  1. Fry the onion and garlic, herbs and seasoning in some oil until a little soft.
  2. Add the mushrooms and “meat” strips and fry until the strips start to look browned
  3. Add the ale and sprinkle in the gravy granules, a tablespoon at a time until it starts to thicken. Make sure the gravy isn’t watery, as it will make the pastry really soggy. It just needs to cover the ingredients in the pan.
  4. Roll out the pastry, line a roasting dish with it and place the pie filling in the dish. Place the pastry on the top and squash the edges of the bottom layer and the lid of the pie together with a fork. If you want less pastry, you can leave off the bottom layer and just have a lid! Don’t worry if it looks a mess, when the pasty puffs up, it will look fab! And if the gravy overflows and runs out, even better!
  5. Cook at 200 degrees for about half an hour, of until the pastry looks nice and brown.

photo 1

I would love your help if you are reading from outside the UK and have a suggestion for the “steak” part of this recipe for any non-UK readers. Please comment below with any suggestions! Alternatively, if you are someone who prefers to leave out the fake meat, just double up with two types of mushroom! Just as delicious!

Let me know if you give this a go and any suggestions for variations. I’d love to see you pervy pie pics too!


5 Comments Add yours

  1. It’s not even 10am but now it feels like pie-o’clock! Can’t wait to try this #nomnomnom

    Liked by 1 person

  2. Angie says:

    This is looks sooo good. Can’t wait to try it!


    1. Then send me a pic and let me know how it goes! 😀


  3. Elizabeth Preston says:

    Gardien Beefless strips or the beaf roast from The Gentle Chef cookbook would make this tasty.


    1. Sounds mighty fine to me! 🙂


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