SAMFA Mushroom, Leek & Lager Beef Pie

Serves 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
  • ⅓ cup flour
  • 300ml lager
  • 2 cups / 500ml beef stock
  • Handful fresh thyme sprigs
  • 2 bay leaves
  • 500g thickly sliced button or portabellini mushrooms
  • 1 – 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 2 hours until the beef if tender.
  • Remove the lid and allow the 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)
  • Top with puff pastry. Cut out a few steam holes. Brush with egg wash and bake for 30-40 minutes until the pastry is deeply golden brown and cooked through.


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