Date posted: 27/02/2020

Bisto Steak & Ale pie

  • Serves 10
Votes: 1 Average: 5


50ml Sunflower oil
2kg Beef braising/chuck steak (1cm dice)
200g Onions (5mm dice)
25g Tomato puree
600ml Boiling water
25g Bisto Beef Bouillon Paste
200ml Ale
1 Bay leaf
1 Stalk of rosemary
30g Bisto Reduced Salt Gravy Granules
1kg McDougalls Shortcrust Pastry (made as per instructions on pack) •
1kg Mashed potato (see hints & tips), cooled and in a piping bag
Egg wash for glazing


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  1. Heat the oil in a large frying pan and add the beef, cook until well browned.
  2. Add the onion and tomato puree, and cook for a few minutes until the onions have softened.
  3. Mix the Bisto beef bouillon with the boiling water and pour over the beef, along with the ale, bay leaf and rosemary. Cover with a lid and simmer very gently for 2½ - 3 hours or until the beef is tender; stirring occasionally.
  4. Once the beef is cooked sprinkle in the Bisto reduced salt gravy granules and stir until thickened.
  5. Cool the mix as quickly as possible.
  6. Meanwhile, line a deep sided pie dish with the McDougalls shortcrust pastry.
  7. Spoon in a portion of the steak pie filling and top with the mashed potato.
  8. Gently brush the potato top with a little egg wash.
  9. Bake at 190°C for approx 25 minutes, or until fully cooked and golden brown.
  10. Serve with a selection of seasonal vegetables and lashings of Bisto gravy.
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