Beef & Ale Pie
145Min
Easy
Everyone loves a pie and this recipe will sure prove to be everyone’s favourite.
Ingredients
8
portions
ingredient_quantity
recipe ingredient
1
Kg
Beef Shoulder
35
g
Plain Flour
2
tsps
Olive Oil
1
( 150 g )
Medium (150g) onion, sliced
120
g
2 celery stalks
120
g
( 1 medium )
Carrots
200
g
( 1.5 cups )
White Mushrooms
2
tsps
Garlic Puree
2.5
cups
Salt reduced beef stock
1.5
cups
Beer
10
g
Fresh Thyme
1
pkt
MAGGI Roast Meat Gravy
2
Pieces
Puff pastry, frozen, ready-to-bake
1
Egg
.
Nutrition Value
Energy
332.98 kcal
Protein
29.46 g
Carbohydrates
16.92 g
Fats
15.28 g
Information per serving
Instruction
145 Minutes
-
Step1
95 MinPreheat oven to 200°C/ 180°C fan forced. In a large bowl combine beef, flour, salt and pepper, shaking off excess. Heat oil in a heavy-based casserole over medium-high heat; add beef and cook, stirring occasionally, for 5 minutes or until browned. Add onion, celery, carrot, mushrooms and garlic and cook for 5 minutes or until veggies are tender. Add 2 cups of stock, beer and thyme, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 1½ hours. -
Step2
5 MinAdd MAGGI Roast Meat Gravy packet with remaining 1/2 cup stock, stir through casserole, spoon into a 1.6L capacity pie dish. -
Step3
30 MinPlace pastry sheets, overlapping themselves over filling, with edges overhanging. Press with fork tines to seal edges and trim excess with a knife. Brush with egg and bake for 30 minutes or until pastry is golden.
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