Beef and beer pie

Submitted by:
This is a good basic recipe to work from. You can add garlic, carrots, celery, swap beer for red wine, anything, just do it.

Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 4 to 8


250 g small onions, cleaned
700 g beef cubes
85 ml cake flour
300 ml meat stock
300 ml beer
30 ml fresh, chopped parsley
salt and freshly ground pepper
500 g frozen puff pastry defrosted
whisked egg yolk


Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until soft. Remove from the pan and set aside. Fry the beef cubes in the oil until brown. Return the onions to the pan and sprinkle with cake flour, mixing well. Add the stock and the beer. Reduce the heat and simmer until the sauce thickens and the meat is tender. Season with parsley and salt and pepper. On a lightly floured surface roll out the pastry until thinner. Line 4 small oven dishes or 8 aluminium foil containers, 9 cm in diameter with the pastry. Brush the edges with the egg yolk. Spoon the filling into the pie shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the edges firmly together. Make a hole in the centre of the pastry, brush with egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve with vegetables. Makes 4-8 pies.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.