Traditional English Beef and Ale Pie

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic British pub dish featuring slow-cooked beef in a rich ale sauce, encased in flaky puff pastry. This British-inspired quick recipe, ready in about 70 minutes, layers ground beef, vegetable oil, onion 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 520 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.

Prep: 25 min Cook: 45 min Serves 4 British cuisine 520 cal/serving

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Ingredients

1.5 lbs ground beef
1 tbsp vegetable oil
1 large onion
2 carrots
2 stalks celery
3 cloves garlic
1 cup beef broth
1 cup dark ale
1 tbsp tomato paste
1 tsp dried thyme
1/2 tsp dried rosemary
1 sheet puff pastry
1 egg

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1.5 lbs ground beef and cook until browned, breaking it into small pieces with a spoon, then drain excess fat.
Step 2: Stir in 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften.
Step 3: Add 1 cup beef broth, 1 cup dark ale, 1 tbsp tomato paste, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Bring to a simmer and cook for 15 minutes until liquid reduces slightly.
Step 4: Preheat oven to 375°F (190°C). Transfer beef filling to a 9-inch pie dish.
Step 5: Roll out the thawed puff pastry sheet to fit over the pie dish. Place it over the filling, crimping edges to seal. Cut 3-4 slits in the top for steam release.
Step 6: Beat 1 egg to create an egg wash, then brush over the pastry. Bake for 25-30 minutes until pastry is golden brown and filling bubbles around the edges.