James Martin Beef and Ale Pie is made with tender chunks of beef shin, sweet sliced onions, fresh thyme, garlic, and a rich dark ale gravy. This recipe creates a show-stopping centerpiece featuring a marrowbone “chimney” poking through the golden puff pastry lid, which acts as a steam vent and adds incredible depth to the sauce. It is the ultimate comfort food for a cold winter night, perfect for feeding a hungry crowd.
Try More Recipes:
Why You Will Love This Beef and Ale Pie Recipe:
- The “Marrowbone” Centerpiece: The signature feature of this pie is the marrowbone sticking out of the center. It isn’t just for looks; it acts as a chimney to let steam escape (keeping the pastry crisp) and melts rich, fatty marrow into the gravy as it cooks.
- Melt-in-the-Mouth Beef: By using shin of beef, you get the most tender meat possible. This cut is full of gelatin, which breaks down during the slow simmer to naturally thicken the sauce without needing lots of flour.
- Deep, Dark Gravy: The combination of 700ml of ale and fresh herbs creates a sauce that is incredibly robust and savory. It has a depth of flavor that a simple stock-based pie just can’t match.
- Store-Bought Hack: While the filling is chef-quality, James Martin recommends using ready-rolled puff pastry. This saves you hours of work while still giving you a spectacular, golden, flaky crust.
- Perfect for Entertaining: Because you must cool the filling before baking, this is the ultimate make-ahead dinner party dish. You can do all the hard work the day before, then just add the pastry and bake when your guests arrive.
James Martin Beef and Ale Pie Ingredients
For the Beef Filling:
- 2kg shin of beef, diced into large chunks
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- 3 onions, peeled and sliced
- 1 bulb garlic, crushed (cloves separated)
- 3 bay leaves
- 1 small bunch of fresh thyme
- 700ml beer (ale or stout works best)
- 300ml beef stock
- 1 large marrowbone (cleaned)
- Salt and freshly ground black pepper
For the Pastry & Topping:
- 2 x 300g ready-rolled puff pastry sheets
- 1 egg (beaten, for egg wash)
For Serving (The Mash):
- Potatoes (for mashing)
- Butter
- Double cream
How To Make James Martin Beef and Ale Pie
- Coat the beef: Place the diced shin of beef in a bowl. Sprinkle over the plain flour and toss well until the meat is evenly coated.
- Sear the meat: Heat the vegetable oil in a very large non-stick casserole dish or frying pan. Fry the beef in batches until it is deeply colored and brown on all sides. Season generously with salt and pepper.
- Simmer the stew: Return all the browned meat to the pan. Add the sliced onions, thyme sprigs, bay leaves, and crushed garlic cloves. Pour in the beer and beef stock until the meat is covered. Cover with a lid and simmer gently for 2 hours until the beef is tender.
- Cool the filling: Remove the pan from the heat and allow the mixture to cool completely. This is crucial; if the filling is hot, it will melt the pastry before it bakes.
- Assemble the pie: Spoon the cooled beef mixture into a large oven-proof pie dish (or individual dishes). Stand the large marrowbone upright in the center of the dish like a chimney.
- Add the pastry: Preheat the oven to 350°F (180°C). Drape the puff pastry over the top of the dish, cutting a hole in the center for the marrowbone to poke through. Press the edges down to seal the pie.
- Bake: Brush the pastry all over with the beaten egg wash. Bake for 30 to 40 minutes until the pastry is puffed, crisp, and deep golden brown.
- Serve: While the pie bakes, make your mash by boiling potatoes and mashing them with butter and double cream. Serve the pie hot with the creamy mash.
Recipe Tips
- Why Shin of Beef? James Martin uses shin because it contains connective tissue (collagen). During the long 2-hour simmer, this breaks down to make the gravy naturally thick and glossy, while the meat stays moist.
- The Marrowbone Function: The bone isn’t just for decoration. It acts as a steam funnel (pie bird) to stop the pastry from getting soggy. As the pie cooks, the marrow inside melts down into the beef, adding a luxurious, rich flavor.
- Cool Before Covering: You must let the stew cool before adding the pastry. If you put puff pastry on top of hot stew, the steam will melt the butter layers in the dough, resulting in a greasy, flat crust.
- Beer Choice: A dark ale, stout, or porter works best for this recipe. These beers have a bitterness that balances the richness of the meat. Avoid light lagers as they can be too thin.
What To Serve With Beef and Ale Pie?
This is a heavy, rich dish that needs sides to soak up the gravy and cut through the fat.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »- Creamy Mash: As suggested in the recipe, a rich mash made with cream and butter is the perfect partner.
- Buttered Peas: Simple garden peas add sweetness and color.
- Braised Red Cabbage: The acidity of vinegar in red cabbage cuts through the richness of the ale gravy.
- Roasted Root Vegetables: Carrots and parsnips roasted with honey are a great seasonal addition.
How To Store Leftovers Beef And Ale Pie?
- Refrigerate: Store leftover pie in an airtight container in the refrigerator for up to 3 days. The pastry will soften, so reheating in an oven is recommended.
- Freeze: You can freeze the cooked pie or the filling separately.
- Filling: Freeze the stew in bags for up to 3 months. Thaw and top with fresh pastry to bake.
- Whole Pie: Freeze portions for up to 1 month. Defrost thoroughly before reheating.
How To Reheat Leftovers Beef And Ale Pie?
Important Rule : Do not microwave this pie if you care about the pastry. The microwave will turn the crisp, flaky crust into a soft, chewy, wet dough.
1. The Oven Method (The Gold Standard)
- Preheat: Set your oven to 350°F (180°C).
- Cover: Because the pastry is already golden brown, cover the pie loosely with aluminum foil. This prevents the top from burning while the dense meat filling warms up.
- Bake: Heat for 20 to 30 minutes (depending on the size of the portion).
- Crisp: Remove the foil for the last 5 minutes to crisp up the pastry layers.
- Check: Insert a knife into the center (avoiding the bone) for 5 seconds, then touch the tip. It should be steaming hot.
2. The Air Fryer Method (Fastest for Slices)
- Temperature: Set the air fryer to 320°F (160°C). Do not use high heat.
- Heat: Cook for 8 to 10 minutes.
- Watch: Keep an eye on the pastry. If it looks like it is getting too dark, cover it with a small piece of foil.
3. The Microwave “Deconstruction” Method
- Separate: Carefully lift the pastry lid off the pie and set it aside.
- Heat Filling: Microwave the beef stew filling in a bowl for 2 to 3 minutes until bubbling.
- Toast Pastry: While the beef heats, pop the pastry lid in a toaster oven or dry frying pan for 1 minute to crisp it up.
- Reassemble: Place the crispy pastry back on top of the hot stew.
FAQs :
No, the pie will still taste delicious without it. However, if you skip it, you might want to use a ceramic u0022pie birdu0022 or cut a small slit in the center of the pastry to let the steam escape.
Yes. Chuck steak or braiding steak are good alternatives. Avoid expensive quick-cooking cuts like sirloin or rump, as they will dry out during the long simmer.
Absolutely. Follow the instructions up to step 2 (browning the meat), then transfer everything to a slow cooker. Cook on Low for 6-8 hours, let it cool, and then add the pastry and bake.
Shin of beef usually thickens the sauce naturally. If it is still too thin after simmering, you can remove the lid for the last 30 minutes of cooking or stir in a little cornstarch mixed with water.
Try More Recipes:
Beef and Ale Pie Nutrition Facts
Serving Size: 1 generous slice (serves 6-8)
- Calories: 850 kcal
- Total Fat: 45g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 950mg
- Total Carbohydrate: 55g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 55g
James Martin Beef and Ale Pie
Course: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy8
servings30
minutes40
minutes850
kcalJames Martin Beef and Ale Pie is made with tender chunks of beef shin, sweet sliced onions, fresh thyme, garlic, and a rich dark ale gravy. This recipe creates a show-stopping centerpiece featuring a marrowbone “chimney” poking through the golden puff pastry lid, which acts as a steam vent and adds incredible depth to the sauce. It is the ultimate comfort food for a cold winter night, perfect for feeding a hungry crowd.
Ingredients
2kg shin of beef, diced
700ml ale/beer & 300ml beef stock
3 onions, sliced
1 bulb garlic & fresh thyme
1 large marrowbone
2 packs (600g) puff pastry
Egg wash
Directions
- Sear: Toss beef in flour. Fry in oil until deeply browned.
- Simmer: Add onions, garlic, herbs, beer, and stock. Simmer for 2 hours until tender.
- Cool: Allow the filling to cool completely.
- Assemble: Place filling in a dish with marrowbone in the center.
- Top: Cover with pastry (cut hole for bone). Egg wash.
- Bake: Bake at 180°C (350°F) for 30-40 mins until golden.
Notes
- Why Shin of Beef? James Martin uses shin because it contains connective tissue (collagen). During the long 2-hour simmer, this breaks down to make the gravy naturally thick and glossy, while the meat stays moist.
The Marrowbone Function: The bone isn’t just for decoration. It acts as a steam funnel (pie bird) to stop the pastry from getting soggy. As the pie cooks, the marrow inside melts down into the beef, adding a luxurious, rich flavor.
Cool Before Covering: You must let the stew cool before adding the pastry. If you put puff pastry on top of hot stew, the steam will melt the butter layers in the dough, resulting in a greasy, flat crust.
Beer Choice: A dark ale, stout, or porter works best for this recipe. These beers have a bitterness that balances the richness of the meat. Avoid light lagers as they can be too thin.
