Steak and beer pie with mushrooms

    (73)
    1 hour 25 mins

    Beef and mushrooms simmer in a rich beer sauce before going into a hearty, flavourful pie.


    63 people made this

    Ingredients
    Serves: 8 

    • 565 g cubed beef stew meat
    • 1 onion, diced
    • 1 (12 fluid ounce) can pale ale or lager beer
    • 2 cloves garlic, minced
    • 0.7 g dried thyme
    • 2 g chopped fresh parsley
    • 30 ml Worcestershire sauce
    • salt and pepper to taste
    • 310 g peeled and cubed potatoes
    • 105 g quartered fresh mushrooms
    • 8 g all-purpose flour
    • 388 g pastry for double-crust pie

    Directions
    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Combine the beef, onion and beer in a large saucepan. Bing to the boil, reduce heat and simmer over low heat for 45 minutes or until the meat is tender.
    2. Preheat the oven to 200C.
    3. Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat for 10-15 minutes or until the potatoes are just tender. In a small bowl whisk together a small amount of the sauce and the flour and stir into the beef. Simmer until slightly thickened.
    4. Trim one pastry sheet large enough to line the base and sides of a 23cm pie plate. Spoon the hot beef mixture into the pastry case and top with the remaining sheet of pastry, trimming to fit. Cut three slits in the top of the pie and press edges to seal.
    5. Bake in oven about 35-40 minutes or until the top is golden brown.

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    Reviews and ratings
    Global ratings:
    (73)

    Reviews in English (61)

    by
    37

    This was a hearty meal but I did need to adjust a bit as it was a bit bland. I added some carrots, a cup of beef broth (as there was not enough liquid to cook the potatoes and tenderize the stew meat) and lastly I thought to add some tomato flavor. I did not have tomato paste but added 2 Tbsp of ketchup and I immediatly knew it just what the dish needed. I had to cook it longer than 30 minutes to get the meat to a stew type tenderness. I only used a top pie crust to make it easier. It cut down the time in the oven and seemed perfect and not overpowering. I would make this again but with the modifications. My husband being more of a meat and potato guy would want it again for sure.  -  11 Jan 2008  (Review from Allrecipes US | Canada)

    by
    22

    This was delicious and easier to make than I had expected. I used a ready-made pie crust and a deep dish 9" pan. I took the advice of other reviewers and left the saucepan covered during all of the simmering steps to preserve the fluids, and I used a bunch of cornstarch (which works better for me with gravies) instead of the flour when making the rue. Overall a big Superbowl Sunday hit!  -  07 Feb 2011  (Review from Allrecipes US | Canada)

    by
    21

    Fantastic recipe!! I browned my diced stew meat first to add that "brown" flavor to the dish, then deglazed the pan w/onions and 2 T minced garlic. Readded the meat and a bottle of Killian's Irish Red. I did not have a problem with too little liquid, perhaps because I kept the dish covered as it simmered. Only other additions were a spoon full of beef base (no additional liquid) and a dash of liquid smoke. Great and flavorful, even my grandson loved it.  -  15 Mar 2008  (Review from Allrecipes US | Canada)

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