Made with lots of beef and veggies, this steak and potato pie is perfect for the holidays. This recipe calls for two pie crusts—one for the crust and one to top—so either prep them ahead of time or get your favorite store-bought brands.

15 mins
1 hour 30 mins


  • Large bowl
  • Large saucepan
  • Small bowl
  • Oven-safe pie dish


  • 1 lb stewing beef, cut into bite size
  • 2 Tbsp flour
  • 3 Tbsp olive oil, divided
  • 1/2 onion, diced
  • 1 carrot, cut into 1/4-inch half-moon pieces
  • 12 Little Potatoes, halved
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 3/4 cup English ale
  • 1 Tbsp tomato paste
  • 3 Tbsp Worcestershire sauce
  • 3 Tbsp beef stock
  • (To taste) Salt and pepper
  • 1 egg yolk, beaten
  • 2 pie crusts


  • Step 1

    In a large bowl toss beef with flour until completely coated.

  • Step 2

    In a large saucepan over medium heat, add two tablespoons olive oil and beef. Cook until all sides of beef are golden brown. Remove from the pan and set aside.

  • Step 3

    In the same pan, add one tablespoon olive oil, onions, carrots, and potatoes. Cook for five minutes. Add garlic and herbs and cook for an additional two minutes. Deglaze the pan with ale and simmer for two minutes to thicken.

  • Step 4

    In a bowl, combine the tomato paste, Worcestershire sauce, and beef stock. Pour into the pan, add beef, and simmer for 30 minutes with the lid on. Remove lid and simmer for another 30 minutes. Once tender, remove from heat and allow to cool.

  • Step 5

    Preheat oven to 400 °F.

  • Step 6

    Line an oven-safe pie dish with one pie crust. Add your cooled filling and top with a second crust, cutting a vent hole. Brush top crust with egg wash and bake for 40 minutes.

  • Step 7

    Remove from oven and serve.