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Photo of Steak and stout 'pies' with smashed peas by WW

Steak and stout 'pies' with smashed peas

Total Time
2 hr
30 min
1 hr 30 min
We’ve lifted the lid on an old favourite with this deconstructed version of a classic beef and beer pie.


Olive oil

2 tbs

Beef chuck steak, raw

850 g, (buy 1.1kg) cut into 2cm pieces

Brown onion

1 medium, finely chopped

Plain flour

1 tbs

Tomato paste

1 tbs

Stout beer

¾ cup(s)

Beef stock

½ cup(s), (125ml)


300 g

Reduced-fat puff pastry

1 sheet(s), just thawed

Fresh green peas

2 cup(s), (240g)

Fresh mint

1 tbs, (1 sprig)

Reduced fat oil spread

2 tsp


  1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Cook beef, turning, in 3 batches, for 3–4 minutes or until browned and using the same amount of oil for each batch. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 4 minutes, or until softened. Add flour and paste and cook, stirring, for 1 minute.
  3. Return beef to pan with stout and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Add mushrooms and simmer, uncovered, for 30 minutes or until beef is tender and sauce has thickened. Season with salt and pepper.
  4. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Cut pastry into 6 even rectangles. Using a small sharp knife, lightly score a diamond pattern into pastry (don't cut all the way through). Lightly spray a baking tray with oil. Place pastry on prepared tray. Bake for 10 minutes or until golden and crisp.
  5. Boil, steam or microwave peas and mint until just tender. Drain and discard mint. Coarsely mash peas. Stir in spread and season with salt and pepper. Top beef mixture with pastry lids and serve with peas.


SERVING SUGGESTION: Steamed baby carrots.TIP: The beef mixture can be made up to 2 days ahead. Store in an airtight container in the fridge. Reheat in a saucepan or microwave before using. Alternatively, freeze for up to 3 months.