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Beer and beef pies
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Make a mouthwatering beer and beef pie inspired by pub classics at home.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 800g beef rump steak, trimmed, cut into 3cm pieces
  • 2 carrots, thickly sliced
  • 1 celery stalks, sliced
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 40.00 ml plain flour
  • 330ml bottle dark ale
  • 180ml beef stock
  • 2 sprigs fresh rosemary
  • 200g punnet button mushrooms, sliced
  • 40g pea
  • 2 sheets puff pastry
  • 1 free range egg, lightly whisked
  • 4 small sprigs rosemary, extra
  • Steamed green beans, to serve
  • Steamed peas, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown the beef in batches for 4-5 minutes until it's browned all over, then transfer it to a heatproof bowl.
  • In the same pan, heat the remaining oil over high heat. Add carrot, celery, and onion, cooking and stirring occasionally for 5 minutes until starting to char. Add garlic and flour, cooking for 1 minute until fragrant. Pour in the beer, simmer for 2 minutes, then add the stock and rosemary. Season, stir well, and bring to a simmer. Return the beef to the pan, cover, reduce heat to low, and simmer for 1 hour. Lastly, add mushrooms and cook for an additional 15 minutes before discarding the rosemary.
  • - Preheat the oven to 220C. - Divide the beef mixture evenly among 4 ovenproof dishes with a 1 1/2-cup capacity. - Cut out 4 circles of pastry large enough to cover each dish. - Place the pastry over each dish and brush with egg wash. - Score a hole in the center of each pastry and add a sprig of rosemary. - Bake for about 15 minutes or until the pies are puffed and golden. - Serve alongside steamed green beans and peas.

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