Keelham’s Yorkshire Steak, Potato & Tipsy Pig Ale Pie

Main courseServes 4

Makes 1 plate pie Pastry


 To make the pastry

400g plain flour,

220g cubed butter (or an equal mix of butter and lard)

A pinch of salt

2-3 tbsp cold water

1 egg yolk for glazing

To make the pie filling

400g diced Yorkshire braising beef

1 bottle Keelham Tipsy Pig Ale

350g potatoes

1 sprig of thyme, finely chopped

1 garlic clove, crushed

1 onion, 1 finely diced

1 carrot, finely diced

1 celery stick, finely diced

Good quality gravy granules, 25g

A little oil for cooking

Salt & Pepper to season


  1. Place the flour, butter and salt into a large clean bowl
  2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm
  3. Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.
  4. Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Pie Filling