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Hear me out – this beef and ale and cauliflower cheese pie is a combo of the best parts of a Sunday dinner, all in one pie. And it is incredible!

I got the idea for this pie from a restaurant that I saw do half and half pies – in their case, they are single serve pies with beef on one half and cauliflower cheese on the other.

To make this feed a crowd, I thought layering would work nicely – that way, every slice has an equal amount of beef stew, cauliflower cheese and pastry. And it’s SO good!

The creamy cauliflower cheese melts into that beef and ale stew making for the most intense ‘Sunday dinner’ flavoured mouthful you’ve ever had!

The Ingredients

The beef stew

The beef stew layer of the pie is simply beef and ale stew. I use casserole steak cut into chunks (you can ask your butcher to do this for you) and Theakstons Old Peculiar ale. You can use any ale you like – you don’t have to go searching for this one!

The cauliflower cheese

This is a simple cauliflower cheese recipe with a bechamel sauce and cheddar cheese. It’s creamy, cheesy and the perfect balance for that rich beef and ale pie.

Beef and Ale and Cauliflower Cheese Pie Recipe

Pie with beef and ale and cauliflower cheese

A layered pie with beef and ale stew, cauliflower cheese and shortcrust pastry. All the best bits of a Sunday dinner in one pie!

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 5

Total Time 5 10

Serving Size People

Ingredients

1 tablespoon olive oil
500 grams diced beef
1 onion
3 carrots
2 tablespoons plain flour
500 ml ale
10 grams thyme fresh
10 grams rosemary fresh
2 bay leaves
2 teaspoons dijon mustard
1 tablespoon worcestershire sauce
40 grams butter
40 grams plain flour
1 pint milk
1 onion
100 grams cheddar cheese grated
1 head cauliflower
320 grams shortcrust pastry
1 egg

Instructions

Preheat the oven to 120 degrees Celsius.
Heat the oil in a heavy bottomed pan on a medium heat. Add the beef and cook until browned, then remove from the pan.
Peel and roughly chop the onion and carrots. Add to the pan and cook until starting to soften, then return the beef to the pan along with the flour. Stir well to coat everything in the flour, then gradually add the ale.
Add the rosemary, thyme, bay leaves, Worcestershire sauce, mustard and a teaspoon of salt. Stir well, put a lid on and transfer to the oven for at least 3 hours. Remove from the oven and leave to cool slightly. Turn the oven up to 180 degrees.
Remove the florets from the cauliflower head and cook in boiling water for 5 minutes, then drain.
In another pan, melt the butter over a medium heat and add the flour. Whisk.
Turn off the heat and gradually add the milk, whisking all the time. When you have added all the milk, turn the heat back on and continue whisking until the sauce thickens. Stir through the cheese and cauliflower florets.
To compile your pie, get a large ovenproof dish. Tip the stew into the bottom and spoon the cauliflower cheese evenly on top. Roll out the pastry and place on top, using a fork to crimp the edges and pierce air holes in the middle. Beat the egg and brush over the pastry. Bake in the oven for 40-50 minutes until golden brown.