Beef & Beer Pie with gravy Recipe

Beef & Beer Pie with gravy


  • 1kg
    Beef shoulder, cut into 2cm cubes
  • 1/4 cup plain flour
    plain flour
  • 2 tbsp
    olive oil
  • 1 medium (150g)
  • 2 stalks (120g)
    celery, diced finely
  • 1 (120g)
    carrot, diced finely
  • 200g
    mushrooms, sliced
  • 2 cloves
    garlic, crushed
  • (2 1/2 cups (625mL)
    beef stock
  • 1 1/2 cup (375mL)
  • 10 sprigs
  • 2 x 30g sachets
    MAGGI Homestylel cracked black pepper gravy
  • 2 sheets
    Frozen puff pastry thawed
  • 1 (60g)
    Egg, lightly beaten

How to Cook

Prep Time: 15 minutes | Cooking Time: 120 minutes
  1. 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 vegies are tender. Add stock, beer and thyme, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 1½ hours.

  2. Add gravy sachets to casserole, stirring until combined; cool; then spoon into a 1.6Lt capacity pie dish.

  3. 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.