Spelt Steak and Ale Pie

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.

Prep Time 30 mins

Cook Time 2 mins

Rest Time 10 mins

Total Time 42 mins

Cuisine: British

Courses: Dinner

Difficulty: Intermediate

Estimated Cost: $ 11

Calories: 565 kcal

Best Season: Fall, Winter

Dietary: Contains gluten, dairy, meat

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:

1 tbsp, Olive Oil
600 g, Diced Stewing Steak (e.g. chuck or braising)
1 Onion (finely chopped)
2 Carrots (peeled and chopped)
2 cloves, Garlic (minced)
1 tbsp, Plain Flour
250 ml, Dark Ale
250 ml, Beef Stock
1 tsp, Tomato Purée
1 tsp, Dried Thyme
½ tsp, Sea Salt
¼ tsp, Black Pepper

For the spelt pastry:

300 g, Wholegrain Spelt Flour
150 g, Cold Butter (diced)
½ tsp, Sea Salt
6 tbsp, Cold Water

For brushing:

1 Egg (beaten)

Instructions

1
Make the Filling: Heat oil in a heavy pot. Brown steak in batches, then remove and set aside.
2
Sauté Veg: In the same pot, cook onion, carrot, and garlic for 5–7 minutes.
3
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.
4
Make the Pastry: Rub butter into spelt flour and salt. Add water gradually until dough forms. Wrap and chill for 20 minutes.
5
Assemble the Pie: Roll out pastry and line a pie dish. Add cooled filling. Top with pastry lid, seal edges, and cut steam slits.
6
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.

Keywords: steak and ale pie, spelt pastry, comfort food, British recipe, healthy twist

Optional Substitutions or Variations

Swap ale for red wine or extra stock if preferred
Use puff pastry instead of shortcrust for a lighter lid
Add mushrooms or parsnips for extra veg
Use lamb instead of beef for a twist

Tips & Variations

Make It Your Way

Use ramekins for individual portions – perfect for freezing
Add a pinch of paprika or mustard powder to the filling for extra warmth
If you like a glossy top, brush twice with egg wash before baking
For more richness, stir in a spoon of marmite or Worcestershire sauce

Conclusion

Spelt Steak and Ale Pie is rich, filling, and perfect for chilly evenings. The wholegrain pastry makes it feel homemade and hearty. Try this recipe once and you’ll want it in your weekend rotation.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-steak-and-ale-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!