A refined take on a British classic.

Golden, flaky pastry encases tender, slow-cooked organic beef in a rich, malty ale gravy – this is comfort food, reimagined with finesse. Made using The Organic Butchery’s exceptional diced beef and craft organic ale, it’s a dish that brings together tradition, quality, and indulgence in one glorious bake.

Ingredients

Serves 4–6

For the Filling:

• 800g Organic Diced Beef (The Organic Butchery)

• 2 tbsp plain organic flour

• Sea salt & cracked black pepper

• 2 tbsp organic olive oil or beef dripping

• 1 large organic onion, finely diced

• 2 organic carrots, peeled & chopped

• 2 organic celery sticks, finely chopped

• 2 cloves organic garlic, crushed

• 1 tbsp organic tomato purée

• 330ml bottle of organic dark ale (e.g., stout or porter)

• 400ml organic beef stock or bone broth

• 1 tsp organic brown sugar or molasses

• 1 tbsp organic Worcestershire sauce (optional)

• 2 sprigs fresh organic thyme

• 2 bay leaves

For the Pastry:

• 300g organic plain flour

• 150g organic cold unsalted butter, cubed

• Pinch of sea salt

• 1 organic egg yolk

• 2–3 tbsp ice-cold water

To Finish:

• 1 organic egg, beaten, for glazing

Method

1. Start with the Filling

Toss the diced beef in the flour, salt and pepper. Heat oil or dripping in a large casserole dish and brown the beef in batches until golden. Set aside.

In the same pan, add onion, carrot and celery. Sauté gently for 10 minutes until softened and aromatic. Stir in the garlic and tomato purée, cooking for another 2 minutes.

Return the beef to the pan, pour in the ale, and scrape up all the caramelised bits from the base. Add the stock, sugar, Worcestershire sauce (if using), and herbs. Bring to a gentle simmer.

Cover and cook on low heat for 2.5 to 3 hours, or until the beef is beautifully tender and the sauce has thickened. Cool completely before assembling the pie.

2. Make the Pastry

In a food processor or mixing bowl, combine flour and salt. Add the cold butter and pulse or rub in with fingers until the mixture resembles breadcrumbs.

Stir in the egg yolk and just enough cold water to bring the dough together. Form into a disc, wrap in parchment, and chill for at least 30 minutes.

3. Assemble the Pie

Preheat the oven to 200°C (fan 180°C) / Gas 6.

Roll out two-thirds of the pastry and line a deep pie dish. Fill with the cooled beef and ale mixture. Roll out the remaining pastry for the lid. Dampen the rim of the base with water, place the lid on top, and crimp the edges to seal. Cut a small steam hole in the centre.

Brush generously with beaten egg for a golden finish.

4. Bake to Perfection

Bake for 35–40 minutes, or until the pastry is deep golden and crisp.

Allow to rest for 10 minutes before serving.

To Serve

Pair with buttered organic greens, creamy mash, or roasted root vegetables — and if you like, a cold glass of the same ale used in the pie.

Why This Dish Matters

Our organic beef elevates this comforting staple to fine-dining territory. Slow-grown, grass-fed and expertly butchered, it delivers unparalleled depth of flavour. Combined with organic ale and a homemade pastry, this is a pie worth savouring — and sharing.