Comfort Food, Upgraded
Steak and ale pie is a pub staple for a reason. This version keeps the rich beef filling and dark ale gravy but wraps it in nutty wholegrain spelt pastry for a more wholesome finish.
Why You’ll Love It
The filling is bold, savoury, and slow-cooked to tenderness. The pastry is flaky and rustic. It’s ideal for Sunday dinners, cold nights, or batch cooking. No complicated steps, just honest flavour and better ingredients.
Spelt Steak and Ale Pie
Description
A rich, slow-cooked steak and ale filling with carrots and onion, baked in a flaky wholegrain spelt crust. A nourishing take on a British favourite.
Ingredients
For the filling:
For the spelt pastry:
For brushing:
Instructions
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Make the Filling: Heat oil in a heavy pot. Brown steak in batches, then remove and set aside.
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Sauté Veg: In the same pot, cook onion, carrot, and garlic for 5–7 minutes.
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Deglaze and Simmer: Stir in flour, then add ale, stock, tomato purée, thyme, salt and pepper. Return steak to the pot. Simmer on low for 1½ hours until tender and thickened. Let cool.
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Make the Pastry: Rub butter into spelt flour and salt. Add water gradually until dough forms. Wrap and chill for 20 minutes.
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Assemble the Pie: Roll out pastry and line a pie dish. Add cooled filling. Top with pastry lid, seal edges, and cut steam slits.
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Bake: Brush with egg. Bake at 200°C (180°C fan) for 35–40 minutes until golden. Rest 10 minutes before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 565kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 15g75%
- Cholesterol 110mg37%
- Sodium 610mg26%
- Potassium 620mg18%
- Total Carbohydrate 35g12%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make the filling ahead and chill it before assembling. This helps the pastry hold its shape and stay flaky.
