Beef and Beer Pie. Warm up with this cozy beef pie! Tender chunks of meat simmer in beer and stock with carrots, mushrooms, and herbs for rich flavor. Topped with flaky pastry, it’s perfect for cold nights. Skip the crust for a simple stew over mash—easy, hearty fun for the family!
Servings: 3
Prep Time: 15 mins
Cook Time: 8 hours
Total Time: 8 hours 15 mins
Ingredients
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600g chopped beef
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1-2 carrots, peeled and grated (slice them if making stew, not pie)
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2-3 small mushrooms, chopped
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1 brown onion, peeled and chopped
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1/2 cup corn flour
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4 tbsp tomato sauce
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2 tbsp Worcestershire sauce
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1 cup beer
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2 cups beef stock
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1 tsp thyme
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1 tsp parsley
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3 tsp chopped garlic
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2 bay leaves
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Salt and pepper
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3 sheets puff pastry
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1 egg
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2 tbsp oil
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Your favorite gravy mix (I love Brown Onion Gravox for this!)
Beef and Beer Pie: Directions
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Roll beef in corn flour. Heat oil in a pan and brown beef in small batches—just get it a bit crispy.
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Put everything in your slow cooker. Cook on low for 6-8 hours until beef is super soft.
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Heat oven to 180°C (turn it on 1 hour before beef is done).
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Grease your pie dish with butter or oil.
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Lay 1 pastry sheet on the dish bottom. Use extra pastry to fill gaps.
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Poke holes all over the pastry with a fork.
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Beat egg in a bowl. Brush it on the pastry with a brush.
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Bake dish 10 mins until lightly golden.
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When beef is nearly done, mix 3 tsp gravy powder with 3 tbsp water. Stir into cooker. Add more until sauce is thick.
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Remove bay leaves. Spoon beef mix into baked dish. Cover with leftover pastry, brush with egg, and bake until golden and crunchy.
Notes
Even if you don’t like beer (like me!), pick one you can stand, like Cascade Draught or Pure Blonde. The beer taste is mild—it adds yummy flavor and makes beef extra soft. No pie? Serve as stew with mashed potatoes—it’s awesome!