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close up of gluten free steak and ale pie
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5 from 1 vote

Gluten-Free Steak and Ale Pies

These pub style gluten-free steak and ale pies are made from a rich beef stew and crispy shortcrust pastry. This cozy and comforting dish is easily homemade and perfect for a cold winter evening.
Prep Time30 mins
Cook Time2 hrs 45 mins
Bake Time35 mins
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 671kcal


  • 4 individual pie dishes or soup bowls


For the Pie Filling

  • 2 tablespoon olive oil
  • 1 lb boneless stewing beef, cut into small cubes 450g
  • teaspoon salt
  • ¾ teaspoon black pepper
  • 2 tablespoon unsalted butter
  • ½ white onion, diced
  • 2-3 carrots, sliced into rounds
  • 3 celery stalks, sliced
  • ½ lb cremini mushrooms, sliced 230g
  • 2 garlic cloves, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon gluten-free worcestershire sauce I use French's brand
  • 2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup gluten-free stout beer I use Glutenberg Stout. Substitute red wine or more beef stock if you cannot find gluten-free stout.
  • 1.5 cups beef stock
  • 2 bay leaves
  • 2 tablespoon cornstarch + 2 tablespoon water

For the Gluten-Free Shortcrust Pastry

  • 1 cup gluten-free all purpose flour with xanthan gum
  • ½ cup unsalted butter, cold and cubed If using salted butter, reduce the salt.
  • Pinch of salt
  • 2 eggs
  • 2 teaspoon water


To Prepare the Filling

  • Heat the olive oil in a large stock pot over medium heat. In a medium-size bowl, toss the beef cubes with ¾ teaspoon salt and ½ teaspoon pepper. Carefully arrange the beef cubes in the hot oil and sear until brown on all sides, about 5-7 minutes total. Remove the beef from the pot.
  • Place the butter in the pot and stir to melt. Add the onion, carrot, celery, and mushrooms and sauté for about 5 minutes until softened. Add the garlic and cook for 1 more minute. Place the tomato paste, worcestershire, thyme, rosemary, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in the pot. Stir and toast for 1 minute.
  • Deglaze the pot with the gluten-free stout and pour in the beef stock. Add the beef cubes back to the pan along with 2 bay leaves. Bring the pot to a boil on high heat then reduce to low, cover, and allow to simmer for 2 hours and 15 minutes until the beef is soft. Stir occasionally. Make the shortcrust pastry below while the filling cooks.
  • After 2 hours and 15 minutes, the beef should be cooked and mostly soft. In a small bowl, mix together the cornstarch and water and pour into the pot. Stir and cook uncovered for an additional 15 minutes. The filling will become quite thick. Discard the bay leaves. Turn off the heat and set the pot aside to cool for at least 1 hour, or cover and refrigerate overnight.

To Make the Gluten-Free Shortcrust Pastry

  • In a medium-size bowl, stir together the gluten-free flour and salt with a fork. Place the cold butter cubes in the flour and squish with your hands or a pastry cutter to roughly combine. There will be little chunks of butter in the flour. (See process images in the blog post).
  • Whisk the egg in a small bowl and pour into the flour mixture. Stir with the fork. Add water, 1 teaspoon at a time, until the pastry will form a ball with your hands. 2 teaspoon should be enough. Shape into a disc, wrap in plastic, and refrigerate until needed.

To Assemble the Steak and Ale Pies

  • Preheat the oven to 400ºF and spoon the cool filling into 4 individual pie plates or soup dishes.
  • Generously dust the countertop with gluten-free flour. Remove the shortcrust pastry from the fridge and divide into 4 equal pieces. Take one piece and use a rolling pin to roll into a circle the diameter of the pie plate or soup dish. Place on top of the dish and use a knife to cut off the excess. Use a fork to crimp the edges and slice an "x" in the centre for steam release. Repeat with the remaining 3 pies. Depending on the size of your dishes there may be some extra pastry, so feel free to cut out a design and place on top of the pies.
  • Whisk the second egg from the pastry ingredients and use a silicone brush to egg wash the pastry on each of the pies. This will give a nice golden crust.
  • Place the pies on a baking sheet and bake for 30-35 minutes until the pastry is golden and you can hear the filling bubbling. Handle the hot dishes with an oven mitt and enjoy immediately!


*To make pies fully encased in shortcrust pastry
Double the ingredients for the shortcrust pastry. Before placing the filling inside the pie plates or dishes, roll the pastry and place it on the bottom and sides of the dish. Use your fingers to pinch it together tightly. Prick the bottom and sides with a fork before spooning in the filling and adding the top piece of pastry. Use a fork to crimp the edges of pastry together, slice an "x" on top to vent steam, then egg wash and bake as directed. Eat from the dish or carefully remove the pie. This will bake best in mini metal pie plates.
*To make one large steak and ale pie
Instead of using 4 individual pie dishes, use a regular pie dish, casserole dish, or 8-10" cast iron skillet. Spoon in the filling, then roll the shortcrust pastry into one large circle to place on top. Crimp, vent, and egg wash as directed. Bake at 400ºF for approximately an hour or until golden and baked through. 
Make Ahead Instructions
Make the filling the day before and allow it to cool in the fridge overnight, or assemble the whole pies and store in the fridge for up to 1 day before baking. 
Storage Instructions
Baked steak and ale pies can be cooled to room temperature then stored in the fridge for up to 2 days. To reheat, preheat the oven to 400ºF and bake for 20 minutes until warmed through. 
Freezing Instructions
Freezing the assembled dish is not recommended. Steak filling and shortcrust pastry can be prepared and frozen separately. Place both in the fridge overnight to thaw, then prepare and bake pies from the assembly instructions.  
Nutrition facts are an approximation. 


Calories: 671kcal | Carbohydrates: 45.5g | Protein: 29.8g | Fat: 38.9g | Saturated Fat: 17.8g | Cholesterol: 188mg | Sodium: 1043mg | Potassium: 592mg | Fiber: 3.8g | Sugar: 5.6g | Calcium: 68mg | Iron: 4mg