Slow-Cooked Beef and Ale Pie with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting classic English dish featuring tender ground beef simmered in ale with a medley of root vegetables, topped with a golden pastry crust. This Mediterranean-inspired comfort-food recipe, ready in about 90 minutes, layers Olive oil, Onion, Ground beef into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp Olive oil
• 1 medium, finely diced Onion
• 1 lb Ground beef
• 2 medium, peeled and diced into 1/2-inch cubes Carrot
• 2 medium, peeled and diced into 1/2-inch cubes Potato
• 1 medium, peeled and diced into 1/2-inch cubes Parsnip
• 1/2 cup Ale
• 1 cup Beef broth
• 1 tsp Fresh thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 sheet Store-bought pie crust

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1 medium onion, finely diced, and sauté for 3 minutes until softened. Add 1 lb ground beef, breaking it up with a spoon, and cook until browned (5 minutes), then drain excess fat.
2. Step 2: Stir in 2 medium carrots, peeled and diced into 1/2-inch cubes, 2 medium potatoes, peeled and diced into 1/2-inch cubes, and 1 medium parsnip, peeled and diced into 1/2-inch cubes. Add 1/2 cup ale, 1 cup beef broth, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then cover with a lid and transfer to a preheated oven at 375°F (190°C). Bake for 45 minutes.
3. Step 3: While the pie bakes, roll out 1 sheet of store-bought pie crust for the bottom and line the skillet. Roll out the remaining crust for the top and place it over the filling, sealing the edges. Cut 3-4 slits in the top crust.
4. Step 4: Return the skillet to the oven and bake for 20 minutes, or until the crust is golden brown and the filling is bubbling.