Ye Grapes is a historic pub in London’s Mayfair, known for its traditional British atmosphere and hearty, no-fuss food. This recipe recreates the pub’s beloved classic: a rich, slow-cooked beef and ale pie with a golden puff pastry crust. It’s the kind of dish that warms you from the inside out, perfect for a cozy dinner or a gathering with friends.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 bottle (12 oz / 355 ml) dark ale (e.g., porter or stout)
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 sheet (about 9×9 inches / 23×23 cm) puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 325°F (165°C).
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate and set aside.
- In the same pot, add the onions, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
- Slowly pour in the ale, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let cook for 5 minutes.
- Add the beef broth, Worcestershire sauce, thyme, bay leaf, and the reserved beef. Stir to combine.
- Cover the pot and transfer to the oven. Cook for 2 hours, or until the beef is tender and the sauce has thickened. Remove from the oven and discard the bay leaf. Taste and adjust seasoning with salt and pepper.
- Increase the oven temperature to 400°F (200°C).
- Transfer the beef mixture to a 9-inch (23 cm) pie dish or a 2-quart (2 L) baking dish.
- Roll out the puff pastry slightly to fit the top of the dish. Place it over the filling, pressing the edges to seal. Cut a few slits in the top to allow steam to escape.
- Brush the pastry with the beaten egg.
- Bake for 20-25 minutes, until the pastry is golden brown and puffed. Let rest for 10 minutes before serving.
Tips
- Beef choice: Chuck is ideal because it becomes tender during long cooking. Avoid lean cuts like sirloin, which will dry out.
- Ale substitution: If you prefer not to use alcohol, replace the ale with an equal amount of beef broth and add a tablespoon of apple cider vinegar for acidity.
- Make ahead: The filling can be made up to 2 days in advance. Cool completely, then refrigerate. When ready to bake, reheat the filling on the stove, then top with pastry and bake as directed.
- Pastry tip: If the pastry tears, simply press it back together. A patchwork top is fine – it will still bake up golden and flaky.
Serving Suggestions
Serve this pie with creamy mashed potatoes and steamed green beans, or with a side of crusty bread to soak up the rich gravy. A pint of the same ale you used in the recipe makes a perfect pairing.
Variations
- Vegetarian version: Replace the beef with 1 lb (450 g) of mixed mushrooms and add 1 cup (150 g) of pearl onions. Cook the mushrooms until they release their liquid and start to brown, then proceed with the recipe.
- Herb twist: Add 1 tbsp (15 g) of chopped fresh rosemary along with the thyme for an earthy flavor.
- Individual pies: Divide the filling among 6 ramekins (about 1 cup each) and top each with a small round of pastry. Bake at 400°F (200°C) for 15-18 minutes, until golden.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm individual portions in the microwave on medium power for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes until heated through. The pastry will soften on reheating, but the flavor remains excellent. You can also freeze the baked pie (without the pastry, if you like) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use beef brisket or round, but they may require a longer cooking time to become tender. Chuck is the most reliable choice.
Can I make this in a slow cooker? Absolutely. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. Then, thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and proceed with the pastry topping in the oven.
What if I don’t have a pie dish? You can use a cast-iron skillet or any oven-safe baking dish. Just make sure it’s large enough to hold the filling with some room for the pastry.
Can I use store-bought pastry? Yes, puff pastry from the freezer section works perfectly. Just be sure to thaw it according to the package instructions.
Is it safe to reheat the pie? Yes, reheat leftovers to an internal temperature of 165°F (74°C) to ensure safety.
Can I freeze the filling? Yes, the filling freezes well for up to 3 months. Thaw in the refrigerator overnight, then reheat and top with pastry.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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