adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and beer slow-cooked pies
Beef and beer slow-cooked pies
0 Likes
Prep Time:
15 minutes
Cook Time:
170 minutes
Total Time:
185 minutes
Hearty slow-cooked beef and beer pies with golden potato topping - a comforting family favorite.
Ingredients:
  • 50g plain flour
  • 600g Gravy Beef, cut into 3cm pieces
  • 36.40 gm olive oil
  • 2 brown onions, thickly sliced
  • 4 pancetta slices, coarsely chopped
  • 200g cup mushrooms, thickly sliced
  • 4 garlic cloves, crushed
  • 440ml dark draught beer (optional)
  • 375ml beef stock
  • 44.40 gm tomato paste
  • 20.00 ml fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 6 Red Royale potatoes, very thinly sliced
  • 50g butter, melted
  • 2.40 gm sea salt flakes
  • 20.00 ml small thyme sprigs
Instructions:
  • In a generous bowl, sprinkle the flour, season, then add the beef and toss to coat evenly.
  • In a casserole pan over high heat, heat 1 teaspoon of oil. Add one-quarter of the beef and cook until browned all over, about 5 minutes, turning occasionally. Transfer to a bowl and repeat in 3 more batches with the remaining beef and 3 teaspoons of oil.
  • Heat the remaining tablespoon of oil in the pan. Cook the onion and pancetta for 5 minutes until the onion softens, stirring occasionally. Transfer to a bowl. Cook the mushrooms for 5 minutes until tender. Add garlic and cook for 1 minute. Return beef and the onion mixture to the pan. Add beer, stock (increase to 3 cups/750ml if omitting beer), tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low. Simmer covered for 1½ hours until beef is very tender. Uncover and simmer for 30 minutes until sauce thickens, stirring occasionally. Season to taste.
  • First, preheat your oven to 220C and line a baking tray with baking paper. In a large bowl, mix together the potato, butter, garlic, salt, and thyme. Form a round stack on the lined tray using one-quarter of the potato mixture, aiming for a diameter of about 12cm. Repeat this process with the remaining potato mixture to create a total of 4 stacks. Bake in the preheated oven for 30 minutes until the stacks are golden brown and crisp. Remember to reduce the oven temperature to 200C after this step.
  • Evenly distribute the beef mixture among four 1 1/2 cup (375ml) ovenproof dishes. Top each dish with a potato stack. Bake until heated through, approximately 15 minutes.

Similar Recipes