Simple Simon's Perfect Steak and Ale Pie

Simple Simon’s Perfect Steak and Ale Pie

According to the American Pie Council the very first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie. Early pies were predominately meat pies and originally appeared in England as early as the twelfth century. British Pie Week  is a celebration of this historic meal that has brought so much joy to so many food lovers. The beauty of pies is that they are literally pastry packaged meals and you can fill your pastry with pretty much anything you like. I for one love my pies filled with meat which is why I was so excited to receive these Steak and Gunner ale pies from Simple Simon’s Perfect Pies as a gift to review.

Made with  chunks of Scotch Beef casseroled with Gunner Ale, carrots and set on potato this is a wholesome, hearty pie. The crust taste delicious, flaky and fresh. The quality of the meat was really good, there was one chunk of carrot which probably could have been sliced up into smaller chunks. But even the minor imperfections like a chunk of carrot actually prove how authentic these pies are. The pies taste homemade!

Simple Simon’s Perfect Pies was established in 2005 in Coulter, a tiny village in the south of Scotland and sends pies across The UK. With a great range of pies there’s something for everyone, from meat lovers to vegans!

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Celebrate British Pie Week With a Wild Alaska Salmon & Pollock Pie

Everyone loves a good pie with up to 75% of people in the UK enjoying a pie at least once a month*. British Pie Week  is a celebration of the simple yet satisfying meal! Breaking away from traditional meat pies this fish pie recipe includes wild salmon and pollock which are considered to be a welcome lighter alternative to meal, boasting low levels of saturated fat and high levels of omega 3 fatty acids.  Here’s a great recipe for a Wild Alaska Salmon and Pollock Pie which is a wholesome and warming way to celebrate the joys of pie!

Wild Alaska Salmon and Pollock Pie

Serves 4

25g (1oz) butter

700g (1 ½ lb) potatoes, peeled

150g (6oz) courgettes, sliced

350g (12oz) wild Alaska pollock fillet, skinned

350g (12oz) wild Alaska salmon fillet, skinned

200ml (1/3 pt) vegetable stock

1 bay leaf

200ml (1/3 pt) dry white wine

2 tbsp corn flour, blended with 3 tbsp single cream or milk

75g (3oz) frozen petit pois or garden peas, thawed

1 tbsp dill, chopped

3-4 tbsp milk

Salt and freshly ground black pepper


  • Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease an ovenproof baking dish with a small knob of butter
  • Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the courgettes for about 5 minutes, then drain them well
  • Meanwhile, put the fish fillets into a shallow pan with the stock, bay leaf and another knob of butter. Heat and simmer gently, partially covered, for 5 or 6 minutes, until the fish is cooked. The flesh will be opaque and should flake easily when tested with a fork. Use a draining spoon to lift the fish into the baking dish
  • Pour the white wine into the pan with the fish cooking liquid. Remove the bay leaf. Add the blended cornflour and heat, stirring constantly, until thickened and smooth. Stir in the peas, courgettes and dill. Season, and then pour into the baking dish, gently combining it with the fish
  • Drain the potatoes and mash them with the milk and any remaining butter. Season with a little salt and pepper to taste. Spoon on top of the fish mixture, spreading it out to cover the entire surface. If you prefer, pipe the potato on top of the fish. Transfer to the oven and bake for 25-30 minutes, until the potato topping is golden brown

Cook’s tip: Place the fish pie under a hot grill for the final few minutes to make sure that the topping is well browned.

Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee

Wild Alaska seafood can also be cooked from frozen thereby reducing the amount of prep time required, and making this recipe the perfect dish that the whole family can enjoy during British Pie Week (March 5-9).

*Independent research by Toluna, January 2015, 300 consumers