Coles

  1. Home
  2. Recipes and inspiration
  3. Beer and beef pies

Beer and beef pies

Skip to IngredientsSkip to Method

If you’re planning to have friends over to cheer on your team in front of the big screen, our beer and beef pies will score you points.

  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time20 minutes
Two beef and beer pot pies, served with peas and green beans

Ingredients

  • 2 tbsp extra virgin olive oil
  • 800g Coles Australian Beef Rump Steak, trimmed, cut into 3cm pieces
  • 2 carrots, thickly sliced
  • 1 celery stalks, sliced
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • 330ml bottle dark ale
  • ¾ cup (180ml) beef stock
  • 2 sprigs fresh rosemary
  • 200g punnet button mushrooms, sliced
  • ⅓ cup (40g) frozen peas
  • 2 sheets puff pastry
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 4 small sprigs rosemary, extra
  • Steamed green beans, to serve
  • Steamed peas, to serve

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.

Method

  1. Step 1

    Heat half the oil in a large saucepan over medium-high heat. Cook beef, in batches, for 4-5 mins or until browned all over. Transfer to a heatproof bowl.

  2. Step 2

    Heat remaining oil in same pan over high heat. Add carrot, celery and onion. Cook, stirring occasionally, for 5 mins or until starting to char. Add garlic and flour. Cook for 1 min or until fragrant. Add beer. Simmer for 2 mins. Add stock and rosemary. Season. Stir to combine. Bring to a simmer. Return beef to pan. Cover and reduce heat to low. Simmer for 1 hour. Add mushroom and frozen peas and cook for a further 15 mins. Discard rosemary.

  3. Step 3

    Preheat oven to 220°C. Divide beef mixture among 4 x 1½-cup capacity ovenproof dishes. Cut four discs from the pastry, large enough to cover each dish. Place pastry on dish. Brush with egg and score a hole in centre of pastry. Place rosemary sprig in hole. Bake for 15 mins or until pie is puffed and golden. Serve with steamed green beans and peas.