Red IPA Beer & Steak Pie: Recipe



red ipa beer steak pie



RECIPES | Our Red IPA Beer & Steak Pie is a take on the hearty classic, the steak and ale pie. The Red IPA that we like to use if the Former Tenant by Modus Operandi – it has notes of passionfruit & mango thanks to a whole lot of Mosaic & Galaxy hops. Most importantly though, the savoury caramel malt flavour of the beer combines beautifully with the steak, while the beer as a whole helps break down the meat into nice tender chunks.

Preparation Time: 90 minutes / Cooking Time:  4 hours / Serves: 8-10


  • 500ml Red IPA. We like to use The Former Tenant by Modus Operandi
  • 720ml water
  • 1kg chuck steak, cut into 4cm cubes
  • 2 cloves garlic, diced finely
  • 1 large brown onion, diced
  • 2 bay leaves
  • 1 tsp sweet paprika
  • Salt and pepper
  • 3 sheets shortcrust pastry
  • 20ml olive oil
  • 30g plain flour
  • 20cm spring form cake tin
  • 1 egg yolk
  • Extra oil to grease the cake tin


  1. Add 20ml of olive to a heavy bottom pot.
  2. Once the oil is hot, saute the garlic and onion for 2-3 minutes on a medium heat.
  3. Add the flour, paprika and chuck steak and brown for a further 2-3 minutes. Stir continuously.
  4. Add the IPA, water, bay leaves, salt, pepper and simmer on a low heat for 3 hours.
  5. While the meat is cooking, preheat your oven to 200°C.
  6. Grease the spring form cake tin.
  7. Place one piece of pastry into the base of the cake tin. Pressing it lightly into all sides of the tin.
  8. Using a second piece of pastry, fill in any gaps ensuring the pastry over hangs the tin by approximately 1cm. Keep any excess pastry.
  9. Using a fork generously poke holes into the pastry.
  10. Cover the pastry at the base of your cake tin with a layer of baking paper and baking beads. Blind bake for 25 minutes.
  11. Remove the pastry from the oven and allow it to cool completely before removing the pie crust from the tin.
  12. Once the meat has finished cooking, remove from the heat and discard the bay leaves. Allow it to cool to room temperature.
  13. Place the pie case on a line tray and fill with the meat filling.
  14. Cover the top of the pie with the last sheet of pastry. Ensuring the pastry attaches firmly to the edge of the cooked pie crust. Trim off any excess pastry.
  15. Roll the leftover pastry into a 10cm by 5cm rectangle which is approximately 1cm thick. Cut this pastry into a letter “M” attached to a diamond.
  16. Brush the top of the pie with the egg yolk and top with the Modus logo in the center of the pie.
  17. Using a fork poke 15 holes evenly into the top of the pie to allow air to escape.
  18. Place into a 200°C oven for 40 minutes.
  19. Serve immediately.


Do not put the lid on the pot when the meat is simmering. If you do, the pot is more likely to boil which will make the meat tough.



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