Beef and Ale Pie
A hearty pie with tender beef, carrots, onions and a rich ale gravy.
Allergens: contains celery, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 6g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Onionuse 1 | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.35 |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Potatoesuse 4 | £0.854 pack · £0.21 each | £0.794 pack · £0.20 each |
| Milk (semi-skimmed)use 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cheddar cheese (shredded)use 50g | £2.50220g · £1.14 per 100g | £2.95400g · £0.74 per 100g |
| Basket total (full packs) | £13.35 | £11.89 |
| Cost of what this recipe uses | £9.07 | £7.29 |
| Per serving | £2.27 | £1.82 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepping the vegetables by peeling the onion, 2 carrots, and 2 celery sticks. Finely dice the onion and slice the carrots and celery into thin rounds. Cut the 4 potatoes into uniform 2cm cubes to ensure they cook evenly.
- Heat 1 tbsp of oil in a large deep saucepan or heavy oven over high heat. Add the 500g beef mince, breaking it up with a wooden spoon, and fry for 6-8 minutes until it is thoroughly browned and no pink remains.
- Lower the heat to medium and add the diced onion, sliced carrots, and celery to the beef. Sauté for 8-10 minutes, stirring frequently, until the onions are translucent and the vegetables have started to soften.
- Pour in 200ml milk and add a generous pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes to allow the flavours to infuse and thicken.
- Stir the cubed potatoes into the mixture. Continue to simmer uncovered on low heat for another 20-25 minutes, until the potatoes are tender when pierced with a fork and the sauce has reduced to a thick gravy.
- Taste the filling and adjust the seasoning with more salt or pepper if needed. Stir in half of the 50g shredded cheddar cheese until it has melted and the sauce looks glossy and rich.
- Transfer the mixture to an oven-proof dish or serve directly from the pan. Serve immediately while hot, perhaps topped with the remaining shredded cheese under a golden crust for a hearty meal.
Tips
- To save money, use beef mince with a cheaper cut, or swap carrots for frozen peas to save prep time.
- Batch-cook by portioning into containers; freeze as soon as cooled for up to 3 months.
- Reheat leftovers in the microwave until steaming hot throughout, but only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Kedgeree, Creamy Chicken Risotto. - Potatoes · about 1.2kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Milk (semi-skimmed) · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Banana muffins, Ginger Cake. - Cheddar cheese (shredded) · about 150g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).