Beef Pie

Serving Size: 4-6

Cooking time: 1 Hour 20 minutes


⅓ cup oil

2 celery stalks, chopped

3 carrots, chopped

2 cups small onions

3 cloves garlic, finely chopped

4½ lb beef cubes, dusted with ¼ cup flour

1 cup beer

2 cups beef stock

10 oz sliced button mushrooms

1 tbsp tomato puree

1 roll (1 Lb) shortcrust pastry, defrosted

1 roll (1 Lb) puff pastry, defrosted


1. Heat oil in large deep pot. Add celery, onions and garlic and soften gently.

2. Dust beef cubes with flour, turn up heat and add to pot.

3. Brown only a few cubes at a time to avoid the pot losing heat and the meat

stewing before it is browned. Put aside browned cubes.

4. Once all cubes are browned, put all cubes back in pot.

5. Add the beer and stock. Place a lid of the pot and turn the heat down to

allow the meat to simmer for an hour, adding extra stock if the mixture starts

to dry out.

6. Add mushrooms, tomato puree, ground cloves, salt and pepper and simmer

for 20 minutes.

7. Thicken the gravy if necessary, with butter and flour.

8. Place the mix in a pie dish and cover it with the rolled-out pastry, trimming

and crimping edges neatly.

9. Brush with egg and bake at 356ºF until golden brown for about 15-20


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