Beef and beer slow cooked pies
For a tasty dinner, try our slow-cooked beef and beer pies finished off with a golden potato topping.
Place 600g of gravy beef in a bowl. Add the flour and toss using your hands to coat. Pour olive oil in a pan over high heat. Cook the meat until brown, turning using a wooden spoon. Repeat in four batches. Add onion and pancetta and cook until soft. Transfer to a separate bowl. Add mushrooms to the pan and cook, stirring until tender. Add garlic and continue to stir. Return beef and the onion mixture to the pan. Pour in a can of beer then add stock, tomato paste, thyme, bay leaves and rosemary. Bring to the boil. Cook covered for 1½ hours, stirring occasionally. Remove lid and cook for 30 minutes. Spoon into four ovenproof dishes.
How to make the potato topping:
Place thinly sliced potato in a large bowl then pour over melted butter. Sprinkle over sea salt and thyme then use fingers to toss. Layer one-quarter of the potato mixture on a tray lined with baking paper to form a round stack, about 12cm in diameter. Repeat with remaining potato mixture to make 3 more stacks. Bake for 30 minutes or until golden. Place a potato stack on top of each dish with the beef. Bake for 15 mins at 200 degrees Celsius. Sprinkle with thyme sprigs.
- 1/3 cup (50g) plain flour
- 600g Coles Australian Gravy Beef, cut into 3cm pieces
- 2 tbs olive oil
- 2 brown onions, thickly sliced
- 4 pancetta slices, coarsely chopped
- 200g cup mushrooms, thickly sliced
- 4 garlic cloves, crushed
- 440ml dark draught beer (optional)
- 1 1/2 cups (375ml) beef stock
- 2 tbs tomato paste
- 1 tbs thyme leaves
- 2 sprigs rosemary
- 2 dried bay leaves
- 6 Red Royale potatoes, very thinly sliced
- 50g butter, melted
- 2 garlic cloves, crushed
- 1 tsp sea salt flakes
- 1 tbs small thyme sprigs
Place the flour in a large bowl. Season. Add the beef and toss to coat.
Heat 1 tsp of the oil in a casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef and 3 tsp oil.
Heat remaining 1 tbs oil in the pan. Add onion and pancetta. Cook, stirring, for 5 mins or until the onion softens. Transfer to a bowl. Add mushroom and cook, stirring, for 5 mins or until tender. Add garlic and cook for 1 min. Return beef and the onion mixture to the pan. Add beer, stock (increase to 3 cups/750ml if omitting beer), tomato paste, thyme, rosemary and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1½ hours or until beef is very tender. Uncover and cook, stirring occasionally, for 30 mins or until sauce thickens. Season.
Meanwhile, to make the potato topping, preheat oven to 220°C. Line a baking tray with baking paper. Combine the potato, butter, garlic, salt and thyme in a large bowl. Layer one-quarter of the potato mixture on the lined tray to form a round stack, about 12cm in diameter. Repeat with remaining potato mixture to make 3 more stacks. Bake for 30 mins or until golden brown and crisp. Reduce oven to 200°C.
Divide the beef mixture evenly among four 1½ cup (375ml) ovenproof dishes. Place a potato stack on top of each dish. Bake for a further 15 mins or until heated through.
Serve with steamed vegetables such as baby carrots and green beans.