Project Description

Mushroom, Leek & Lager Beef Pie
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Servings 6


  • 1 kg beef chuck, cut into 2.5 cm chunks
  • 4 leeks, washed very well and sliced
  • 2 stalks celery, finely sliced
  • 2 carrots, finely sliced
  • 4 garlic cloves, minced
  • cup flour
  • 300 ml lager
  • 2 cups beef stock
  • Handful fresh thyme sprigs
  • 2 bay leaves
  • 500 g thickly sliced button or portabellinimushrooms
  • 2 sheets puff pastry (enough to cover pie)
  • 1 egg, beaten
  • Salt and pepper, to taste
  • Olive oil


  • Season beef with salt and pepper.
    Heat a drizzle of oil in a large heavy based pot. Add the beef and brown all over. Cook in batches to avoid the beef sweating. Set aside.
    Turn heat down to medium and add a fresh drizzle of olive oil. Add leeks, celery, carrots and garlic. Cook until softened and sweet.
    Add flour and stir through coating all the vegetables. Add beer, beef stock, thyme and bay leaves and stir to mix well. Bring to simmer and then cover.
    Reduce heat to low and allow to cook for 2hours until the beef if tender. Remove the lid and allow sauce to reduce until thickened.
    Add mushrooms and mix them in to evenly distribute. Taste and adjust seasoning.
    Preheat oven to 200˚C.
    Pour pie filling into a pie/ baking dish.(Roughly 25 x 20 x 4.5 cm)