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Beer pie

Beer pie

Ingredients 14
Servings 6
Time 15 MIN


  • 1
    beef goulash meat
  • 45
  • salt and pepper, to taste
  • 45
    olive oil
  • 300
  • 2 cloves garlic, roughly chopped
  • 2 onions, chopped
  • 5
    carrots, roughly chopped
  • 1 bay leaf
  • handful fresh thyme sprigs
  • 300
    beef stock
  • 15
    tomato purée
  • 400
    frozen puff pastry, defrosted
  • 1
    egg yolk, beaten


1 HR 50 MIN


In a plastic bag, mix the beef with the flour and salt and pepper. Seal the bag and shake well.

2 Heat 15 ml (1 tbsp) of the oil in a large heatproof casserole dish. Shake off the excess flour and add half the beef to the dish. Make sure the chunks are evenly spaced so they fry instead of steaming. Fry until golden.

3 Transfer the first batch of meat to a bowl then add a splash of beer to the dish and scrape up any meaty bits. Pour the liquid into the bowl of meat. Repeat the process with the remaining meat. 

4 Add the remaining oil to the pan and heat gently. Add the garlic, onions, carrots and herbs and fry for a few minutes or until softened.

5 Put the beef back in the dish and pour in the stock, beer and purée. Bring to a boil, cover and simmer for 1 hour until the beef is almost tender and the sauce thick. Set aside to cool.


Lightly flour a work surface then roll the pastry out wide enough to cover a pie dish. Spoon the meat into the dish. Cover the filling with the rest of the pastry and brush the edges with some water or a beaten egg.

7 Use a sharp knife to trim the edges then press gently to seal the pie. Cut slits in the top of the pie to release steam. Brush the top of the pie with the egg yolk. Bake for 30 minutes or until the filling bubbles and the pastry is golden brown and puffed all over.


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