Beef and beer pie

Cooking time
More than 2 hours
Cuisine
Modern Australian
Serves
4
Type
Comfort food
Readers
4 stars - based on 6 reviews
Beef and beer pie
Beef and beer pie

Ingredients

  • 2 tablespoons olive oil
  • 800g beef chuck steak, trimmed, cubed
  • 1/4 cup plain seasoned flour
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef stock
  • 375ml bottle lager beer
  • 1 tablespoon Worcestershire sauce
  • 1 sheet frozen puff pastry
  • 1 egg, lightly beaten
  • 2 teaspoons sesame seeds
  • Tomato sauce, to serve

Preparation method

1. Heat half oil in a large, heavy-based saucepan on high. Dust beef in flour, shaking off excess. Cook 4-5 minutes, until well browned. Transfer to a plate and set aside.

2. Heat remaining oil in same pan on high. Saute onions and carrots 4-5 minutes.

3. Return beef to pan with tomato paste, stirring 1 minute. Add stock, beer and sauce. Bring to boil. Reduce heat to low. Simmer, partially covered, 1 1/2 hours, until beef is tender. Stir occasionally to prevent burning.

4. Meanwhile, preheat oven to hot, 200 degrees . Spoon beef mixture evenly between 4 x 1 1/2-cup ovenproof dishes. Cut pastry large enough to cover. Place over filling and brush with egg. Sprinkle with sesame seeds.

5. Bake 20-25 minutes, until puffed and golden brown. Serve with tomato sauce, if liked.

TOP TIP: Allow pastry to thaw slightly before cutting and covering pie filling.

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