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Beef & ale pie

Beef and ale pie

Total Time
3 hr 30 min
15 min
3 hr 15 min
Slow-cooked beef and vegetables topped with golden pastry? This is comfort food at its best. Serve with a side of mashed potatoes and steamed greens for a hearty meal the whole family will love.


Beef chuck steak, raw

700 g, cut into chunks

Plain flour

24 g, (Use 1½ tbs, plus 2 tsp extra for dusting)

Brown onion

1 medium, thickly sliced


5 medium, cut into 2cm pieces

Button mushrooms

250 g, quartered

Beer, ale

½ cup(s), (125 ml), dark variety

Beef stock

600 ml

Fresh bay leaf

1 whole

Fresh thyme

3 sprig(s)

Fresh rosemary

3 sprig(s)


1½ tsp

Vegemite spread

2 tsp


1 medium, lightly beaten

Reduced-fat puff pastry

1 sheet(s), just thawed, (1 x 170g)

Oil spray

2 x 3 second spray(s)


  1. Toss beef and flour together in a large bowl and season with salt and pepper. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook beef in batches, turning occasionally, for about 5 minutes or until brown. Transfer to a plate.
  2. Lightly spray same pan again with oil. Cook onion, carrots and mushrooms, stirring, for 7–8 minutes, until softened slightly. Return beef to pan with its juices. Add beer, stock, bay leaf and herbs. Bring to the boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender.
  3. Stir cornflour with 2 tablespoons of liquid from the pan in a small bowl until smooth. Whisk in Vegemite, then stir mixture into pan. Simmer uncovered, stirring occasionally, for 15 minutes or until sauce has reduced and thickened. Remove and discard bay leaf and herbs.
  4. Preheat oven to 200°C. Transfer beef mixture to a 3 litre (12 cup) capacity baking dish. Brush edges of dish with egg. Place pastry sheet onto a sheet of baking paper. Lightly flour pastry sheet, then place another sheet of baking paper on top. Using a rolling pin, roll pastry out to fit baking dish. Cover dish with pastry, pressing it to the sides of dish and pinching or crimping with a fork around edge. Pierce top of pastry 3 times and brush with egg. Bake for 25-30 minutes, until pastry is golden. Serve.


TO REFRIGERATE: Store beef mixture in a large reusable container for up to 3 days ahead. When you’re ready to cook the pie, remove beef mixture from fridge and continue with step 4, allowing an extra 5–10 minutes cooking time if needed to ensure filling is thoroughly heated through. TO FREEZE: Store beef mixture as above, for up to 2 months. Thaw overnight in the fridge, then continue with step 4, and bake as above.