Beef & Ale Pie

Name: Beef & Ale Pie
Prep time: PT15.00M
Cook time: PT130.00M
Total time: PT145.00M
Yield: 8.00
Ingredients: 1 Kg Beef Shoulder; 35 g Plain Flour; 2 tsps Olive Oil; 1 Medium (150g) onion; sliced; 120 g 2 celery stalks; 120 g Carrots; 200 g 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

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145Min

Easy

Ingredients

8 portions

1 Kg

Beef Shoulder

35 g

Plain Flour

2 tsps

Olive Oil

( 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

Egg

Copy

Nutrition Value

Energy

332.98 kcal

Protein

29.46 g

Carbohydrates

16.92 g

Fats

15.28 g

Information per serving

Step1

95 Min

Preheat 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 Min

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

Step3

30 Min

Place 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.