Beef and beer pie

A deliciously hearty beef and beer filling is encased in a buttery parmesan and pepper pastry to create a perfect weekend dinner. Be warned, though, your loved ones will be asking for seconds!

  • 40 mins preparation
  • 3 hrs 10 mins cooking
  • 7 hrs marinating
  • Serves 6
  • Print


Beef and beer pie
  • 1/4 cup (60ml) olive oil
  • 1.2 kilogram trimmed beef chuck steak or gravy beef, cut into 1cm cubes
  • 1/4 cup (35g) plain flour
  • 2 large (400g) brown onions, chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon fresh thyme leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon worcestershire sauce
  • 1 cup (250ml) beer
  • 2 cup (500ml) beef stock
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1 egg yolk, beaten lightly
  • 2 teaspoon milk
Shortcrust pastry
  • 3 cup (450g) plain flour
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon sea salt flakes
  • 200 gram butter, chopped
  • 2 eggs
  • 1 tablespoon chilled water, approximately


Beef and beer pie
  • 1
    Heat 1 tablespoon of the oil in a large saucepan over high heat. Meanwhile, toss the beef in flour until evenly coated. Cook beef, in batches, until browned, using another 1 tablespoon oil as needed. Transfer beef to a medium bowl.
  • 2
    Heat the remaining 1 tablespoon oil in the same pan; cook onion, stirring, for about 5 minutes or until soft. Add the garlic, thyme, paste and sauce; cook, stirring, for 1 minute or until fragrant. Stir in beer; bring to the boil. Boil, uncovered, until reduced by half.
  • 3
    Return beef to the pan. Gradually stir in the stock and peppers; stir until the mixture boils and thickens slightly. Simmer, covered, for 1 hour 30 minutes.
  • 4
    Uncover; simmer for about 30 minutes or until beef is tender and the sauce is thickened. Season to taste with sea salt. Cool slightly, then refrigerate for several hours until cold.
  • 5
    Meanwhile, make pastry: Process the flour, cheese, pepper, salt and butter until crumbly. Add the eggs and water; process until the ingredients just come together. Kneed the pastry on a floured surface until smooth. Divide the pastry in half; shape each piece into a flat round. Enclose the rounds in plastic wrap. Refrigerate for 30 minutes.
  • 6
    Meanwhile, preheat oven to 220°C (200°C fan-forced).
  • 7
    Roll one pastry round between sheets of baking paper until large enough to line a deep 24cm pie dish or removable base flan tin. Lift the pastry into dish; ease into the base and side; trim edge. Place the dish on an oven tray.
  • 8
    Spoon the cold beef mixture into the pastry case. Roll the remaining pastry round between sheets of baking paper until large enough to cover the pie dish. Place the pastry over the filling; trim off excess pastry with a knife. Cut six 3cm heart shapes from the pastry trimmings to decorate the top of the pie
  • 9
    Brush the top with a little of the combined egg yolk and milk. Press the edges to seal. Brush the hearts lightly with egg mixture. Bake the pie on lowest shelf for about 1 hour or until the pastry is browned.
  • 10
    Stand pie for 30 minutes before cutting.


Suitable to freeze. Not suitable 
to microwave.

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