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. 

Two beef and beer pies with potato on top
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Serves

4

Prep

15m

Cooking

2h 50m

Ingredients

  • 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

Potato topping

  • 6 Red Royale potatoes, very thinly sliced
  • 50g butter, melted
  • 2 garlic cloves, crushed
  • 1 tsp sea salt flakes
  • 1 tbs small thyme sprigs

Method

STEP 1

Place the flour in a large bowl. Season. Add the beef and toss to coat.

STEP 2 

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.

STEP 3

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.

STEP 4 

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.

STEP 5 

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.