Steak pie recipes

Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough

Cooking the beef slowly makes it tender and more flavoursome. You can prep ahead and keep the pie chilled or frozen until you're ready to bake

Tuck into a hearty pie with a rich steak and potato filling and crumbly shortcrust pastry – it makes a crowd-pleasing dinner or even Sunday lunch

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich beef filling. This easy family feast only takes 15 minutes to prep

An old favourite - a traditional steak and kidney pie, comfort food at its best.

Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer

Combine steak, chips, red wine gravy and wild mushrooms, then wrap it all up in a pie crust to enjoy one of the best mash-ups we’ve ever come up with

The ultimate comfort dish gets a superhealthy makeover

This puff pastry pie is filled with tender slow-cooked beef flavoured with cinnamon, Sichuan peppercorns, star anise and soy sauce- seriously sumptuous

Replace your roast this Sunday with a warming pie straight from the oven

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy

Spend a weekend afternoon making this classic beef and ale pie with porcini mushrooms and homemade pastry. It's even better made a couple of days in advance.

Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie

Try beef cheek and lamb or ox kidney is this sumptuous pie with homemade pastry. Use a piece of bone marrow as a pie funnel - it's a talking point!

A classic recipe with a contemporary twist, beef pie with crisp potato crust

Individual steak pies with a mustard and cheddar cheese suet pastry, thick gravy and tender meat

A traditional steak and ale pie with parsnips and suet pastry. Make the filling the night before then steam the pudding the following morning for Sunday lunch