Beef & Ale Pie Recipe

Beef & Ale Pie


  • 1 kg
    Beef shoulder, cut into 2 cm cubes
  • 1/4 cup (35g)
    plain flour
  • 2 tbsp
    olive oil
  • 1 medium (150g)
  • 2 (120g)
    stalks of celery, diced finely
  • 1 (120g)
    carrot, diced finely
  • 200g
    mushrooms, sliced
  • 2 cloves
    garlic, crushed
  • 2 ½ cups (625mL)
    beef stock
  • 1 ½ cups (375mL)
  • 10 sprigs
  • 1 pkt
  • 2 sheets
    frozen puff pastry, thawed
  • 1 (60g)
    egg, lightly beaten

How to Cook

Prep Time: 15 minutes | Cooking Time: 130 minutes
  1. Preheat oven to 200°C/ 180°C fan forced. In a large bowl toss beef in flour, shake 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.

  2. Mix MAGGI Roast Meat Gravy with remaining 1/2 cup stock, stir through casserole, spoon into a 1.6L capacity pie dish.

  3. Place pastry sheets, overlapping themselves over filling, with edges overhanging. Press with fork to seal edges and trim excess with a knife. Brush with egg and bake for 30 minutes or until pastry is golden.