Recipe: English longhorn steak and ale pie

PUBLISHED: 11:03 26 November 2018 | UPDATED: 11:03 26 November 2018

The Black Horse English Longhorn steak and ale pie

The Black Horse English Longhorn steak and ale pie

The Black Horse

The Black Horse, Brent Pelham shares its hearty steak and ale pie recipe that’s perfect for winter


• 2 tbsp vegetable oil

• 800g English Longhorn braising steak, diced (The Black Horse sources it from Maydencroft Manor Native Breeds Farm in Gosmore)

• 2 large onions, chopped

• 4 tbsp plain flour, plus extra for dusting

• 300ml Adnams Southwold Bitter

• 400ml beef stock

• 2 carrots, cut into chunks

• 200g button mushrooms

• 500g suet pastry

• Butter for brushing


Heat half the oil in a large saucepan and cook the diced steak for five minutes until browned. Remove with a slotted spoon and set aside. Add the remaining tbsp of oil to the pan and cook the onions for five minutes until softened.

Add the flour and cook for a minute then stir in the ale, scraping up any bits stuck to the bottom of the pan. Stir in the stock, carrots and meat then cover with a tight-fitting lid and simmer very gently for two hours until the beef is tender.

Preheat the oven to 180C. Stir the mushrooms into the filling then transfer to a 25cm pie dish. Dampen the rim of the pie dish with a little water. Roll the pastry out on a lightly floured surface and place over the filling. Trim the edges, pressing down well. Brush with butter and pierce with skewer. Place on a baking tray and cook for 30 minutes until the pastry is golden.

Serve with mash and steamed greens.

Recipe by The Black Horse, Brent Pelham, Buntingford SG9 0AP |

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