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.



Average Qty Per Serve Qty Per 100g
Energy 1842.9kj 473.4kj
Weight 389.2g 100g
Protein TOTAL 33.0g 8.4g
Fat TOTAL 22.8g 5.8g
- Saturated Fats 9.0g 2.4g
Carbohydrates TOTAL 20.8g 5.3g
- Sugars 2.3g 0.6g
Sodium 505.6mg 129.8mg
Dietary Fibre 3.4g 0.8g
Calcium 37.9mg 9.7mg