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Beef and beer slow cooked pies

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For a tasty dinner, try our slow-cooked beef and beer pies finished off with a golden potato topping.

  • Serves4
  • Cook time2 hour 50 minutes
  • Prep time15 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the flour in a large bowl. Season. Add the beef and toss to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.