Beef and Beer Pie


May 4, 2017

Beef and Beer Pie 5 0 5 6

This dish is hearty and full of flavour perfect for the cold weather !

  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: 3-4 servings


600g diced beef

1-2 carrots peeled and grated (if you serving as a casserole and not a pie no need to grate carrot just slice it)

2-3 small mushrooms diced

1x brown onion peeled and diced

1/2 cup corn flour

4tbs tomato sauce

2tbs Worcestershire sauce

1x cup of beer

2x cups of beef stock

1tsp thyme

1tsp parsley

3tsp minced garlic

2x bay leaves

Salt and pepper

3 sheets of puff pastry

1x egg

2tbs oil

Your favourite gravy powder (I love using Brown Onion Gravox Powder for this dish)


1Coat beef with corn flour and using a sauté pan with a little oil cook in batches, you just want to brown the beef slightly.

2Place all ingredients in your slow cooker and cook for 6-8 hours on low or until beef is really tender.

3Preheat oven to 180 deg (You will want to turn your oven on about an hour before your beef is ready)

4Prepare your pie dish by coating it with butter or oil.

5Place a sheet of pastry on the bottom of your dish if you have areas that are not filled use your other sheet of pasty to fill it in.

6Using a fork prick the pastry in your dish all over.

7Crack an egg into a bowl and whisk it and then using a pastry brush to coat your pastry.

8Place your dish into the oven to pre bake for 10 mins or until lightly golden.

9When your beef is almost ready thicken it with gravy powder. Use 3tsps of gravy powder and mix it with 3tbs of water pour it in your slow cooker mix well and repeat till sauce is lovely and thick.

10Take the bay leaves out of your slow cooker and spoon your beef casserole into your pre baked pie dish and cover with remaining pastry, brush the top with egg wash and bake again until its lovely, golden and crispy.


1Even if your not a beer drinker (like me) you will still enjoy this dish make sure you chose a beer you can at least tolerate the taste of I like to use Cascade Draught or Pure Blonde. The beer taste is very subtle and just gives it a nice flavour and also helps make your beef extra tender. You don't have to make a pie with this meal it tastes absolutely amazing as a casserole served with a good mashed potato.

Submitted by Jarrah King


10 Reviews


January 11, 2021

As with my other review, I made the beer and Beef casserole and the leftovers I turned into 2 beer and Beef Pies… Great feed and happy with the meal
(**’sidenote’ – I rarely give 5 star review on anything, so don’t think my 4+ star is an insult to the meal… 5 Star has to really impress me)

Anna Robenn

September 15, 2020

I used leeks instead of onion. Yummy

Julie C

May 27, 2019

After putting this in the cooker early this morning my house smelt wonderful. Another family winner. Thank you.


May 24, 2019

Delicious filling and made plenty of pies (Kmart pie maker). Froze the leftovers.

Can’t remember which beer I nicked of the husband but it worked well. Thanks Jarrah

Melanie C

April 30, 2019

Made this as a casserole. Changed vegies to carrot, swede, onion and frozen pea/carrot/corn mix. Didn’t have thyme, parsley or bay leaves and it still turned out really nice. Hubby and son absolutely loved it. Making again today!

Jessica Hansen

July 17, 2017

Super yummy as both a casserole and pie 🙂

So long as you safely store the pie mix in the fridge until then sure 🙂

No this is a newer recipe that’s been submitted after the books creations 🙂

Rhonda Fennell

May 20, 2017

Is it ok to cook the ingredients the day before, then make the pie the next day??

Ann Noonan

May 20, 2017

Is this recipe in one of the books I can’t find it

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