Beef and Beer Pie Recipe

25 Jan

Several of you have asked for the recipe, so here ’tis. It’s much, much better if you cook the meat the day before and let the flavours mellow overnight.There are no hard and fast rules when cooking the meat, but for the pastry you do need to follow the recipe if you want it to turn out well.

Beef and Beer Pie



2 large brown onions, cut in wedges

1 medium carrot, cut in large chunks

2 – 3 cloves garlic, crushed

1kg chuck stewing steak, trimmed and cut in 5cm cubes

375ml bottle dark ale (I used Toohey’s Old, because that’s what I had on hand)

olive oil

salt, pepper, paprika and dried mixed herbs

  1. In a large heavy-based pan, heat a small amount of olive oil, then cook onions and garlic until onions are translucent. Set aside.
  2. Brown meat in batches, seasoning each batch with a little pepper, paprika and dried herbs (don’t add salt now wait until it’s fully cooked, as the beer can cook down a bit salty). Once all the meat is sealed and brown, transfer meat and onions to crock pot. Add carrot and bay leaf.
  3. Pour a small amount of beer into hot pan, and use it to scrape up all the brown sticky parts off the base of the pan, add bay leaf. Add remaining beer and bring to a boil, then pour the whole lot over the meat and onions in the crock pot. Slow cook on high for one hour, then turn the pot down to its lowest setting and go and knit for a few hours.
  4. Once the meat is tender and falls apart when you poke it with a fork, remove carrots and bay leaf. Add seasonings to taste. You can also add a little flour to thicken up the gravy if you like. Allow to cool completely, or even better, refrigerate overnight.



100g plain flour

25g butter

25g lard (or vegetable shortening if you prefer)

pinch salt, your choice of seasonings

ice water


1. Sift flour and salt into the bowl of a food processor. Add chopped chilled butter and lard, process until mixture resembles breadcrumbs. Sprinkle flour/fat mixture into a large bowl, add ice water a tablespoon at a time until the mixture just comes together (ice water is especially important on a hot day. If it’s really hot or you are a person with hot hands, chill everything, even the flour, for several hours beforehand).

2. Turn pastry dough out onto a floured board and gently knead it for a minute or two. Do not overwork. Divide into two equal balls, wrap in plastic and refrigerate for four hours or overnight. Allow to come back to room temperature before rolling out.

3. Roll one ball of pastry into a round about 5 mm thick. Gently drape over greased pie-dish, and ease into position, with some overhang around the outside. Prick base with a fork. Refrigerate while you roll out the pastry top.

4. Fill base of pie with reserved meat filling, top with second pastry round, crimp and trim edges. Slash top of pie in at least three places to allow steam to escape. Bake at 180˚ C (350˚F) until filling is hot and pastry is crisp and brown. Serve with mashed potatoes and green beans.


Beans were in the microwave when I took this pic.


4 Responses to “Beef and Beer Pie Recipe”

  1. Mandie January 25, 2008 at 5:40 pm #

    Oh geez…I’ve been dyeing fibre in my Crockpot…looks like I’d better start looking around for one to cook food in!!

  2. KTMay January 25, 2008 at 10:45 pm #

    THANK you!!! Maybe I’ll give it a whirl this weekend!!!

  3. tinkingbell January 26, 2008 at 6:53 am #

    Oh yum oh yum oh yum – I MUST get a crockpot!!

  4. kissmyfrog January 26, 2008 at 7:13 am #

    It can be done in a pot on the stove, or even in a casserole dish in the oven. You just have to keep a closer eye on it to make sure it doesn’t dry out. The trick is low and slow – lowest temp on the stove top (use a simmer mat if you have one), or in the oven at 140*-150* C (280* – 300* F) for about 4 hours.

    If you do decide to buy a crockpot, check out garage sales and op shops. You can often get them near new, for a fraction of the retail price.

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