Beef and Ale Pie

The ultimate comfort food for a wet and windy day. Don't be put off by the long cooking time – it’s well worth the finished result with meltingly tender meat and a rich, dark well flavoured gravy.
  • 4:30 TIME
  • 20 Portions


50ml sunflower oil

2kg lean braising steak, diced

2 x 440ml cans dark ale

500g onions, peeled and roughly chopped

500g carrots, peeled and cut into chunks

800g can MAGGI® Rich & Rustic Tomato Sauce 

1ltr MAGGI® Beef Bouillon 

250g mushrooms, quartered

750g puff pastry, thawed if frozen

2 eggs, lightly beaten



Prep:30 minutes. Cook:3-4 hours.

  1. Heat 1 tablespoon the oil in a sauté pan over a high heat and when smoking add the meat in batches and cook until browned on all sides. Remove with a slotted spoon to a large heavy based casserole dish.
  2. The sauté pan should have a lot of residue in it. Don't waste that flavour, Keep the pan on the heat and pour half a can of Ale in it, then with a wooden/plastic spatula scrape the bits from the bottom of the pan and pour over the meat in the casserole dish.
  3. Return the sauté pan to the heat and add 1 tablespoon of the remaining oil and onions and cook stirring occasionally for 8-10 minutes until softened and beginning to turn golden brown.  Add to the casserole dish and stir in the remaining Ale, carrots, tomato sauce and beef bouillon until well combined. Bring to the boil, cover and simmer over a low heat for 2-3 hours, stirring well a few times throughout cooking and adding a little water if necessary. Season to taste.
  4. Preheat oven to 220°C (fan 200°C). 10 minutes before the meat is finished cooking. Add the remaining oil to the sauté pan and sauté the mushrooms for 8-10 minutes. Stir into the stew and pour into pie dish.
  5. Roll out the puff pastry on a lightly floured work surface to a size large enough to cover your pie dishes. Top with the pastry and brush with beaten egg. Bake for 20-30 minutes until the pastry is puffed and golden brown.




Make individual pies - spoon the hot cooked casserole into soup bowls or individual pie dishes. Cut the pastry into squares, glaze with beaten egg and bake as above until crisp and golden. To serve lift over the top of the individual portions.


<p>&nbsp;</p><table property="schema:nutrition" cellspacing="0" cellpadding="0" border="1" property="schema:nutrition"><tbody><tr><td style="width: 115px;"><p>TYPICAL VALUES&nbsp;</p></td><td style="width: 138px;"><p>Per 100g</p></td><td style="width: 116px;"><p>Per serve (1/20<span style="font-size: 12px; line-height: 0; position: relative; vertical-align: baseline; top: -0.5em;">th</span>&nbsp;recipe)</p></td><td style="width: 123px;"><p>Reference Intake</p></td><td style="width: 123px;"><p>% RI*</p></td></tr><tr><td style="width: 115px;"><p>Energy</p></td><td style="width: 138px;"><p>&nbsp;563kJ</p><p>135 &nbsp;kcal</p></td><td style="width: 116px;"><p>&nbsp;1527 kJ</p><p>&nbsp;365 kcal</p></td><td style="width: 123px;"><p>8400 kJ</p><p>2000 kcal</p></td><td style="width: 123px;"><p>&nbsp;18%</p></td></tr><tr><td style="width: 115px;"><p>Fat</p></td><td style="width: 138px;"><p>7.0 g</p></td><td style="width: 116px;"><p>&nbsp;19.0g</p></td><td style="width: 123px;"><p>70g</p></td><td style="width: 123px;"><p>&nbsp;27%</p></td></tr><tr><td style="width: 115px;"><p>of which: saturates</p></td><td style="width: 138px;"><p>2.8g</p></td><td style="width: 116px;"><p>&nbsp;7.6g</p></td><td style="width: 123px;"><p>20g</p></td><td style="width: 123px;"><p>&nbsp;38%</p></td></tr><tr><td style="width: 115px;"><p>Carbohydrate</p></td><td style="width: 138px;"><p>7.7 g</p></td><td style="width: 116px;"><p>&nbsp;20.9g</p></td><td style="width: 123px;"><p>260g</p></td><td style="width: 123px;"><p>&nbsp;8%</p></td></tr><tr><td style="width: 115px;"><p>of which: sugars</p></td><td style="width: 138px;"><p>2.3 g</p></td><td style="width: 116px;"><p>&nbsp;6.1g</p></td><td style="width: 123px;"><p>90g</p></td><td style="width: 123px;"><p>&nbsp;7%</p></td></tr><tr><td style="width: 115px;"><p>Fibre</p></td><td style="width: 138px;"><p>1.0 g</p></td><td style="width: 116px;"><p>2.7g</p></td><td style="width: 123px;"><p>-</p></td><td style="width: 123px;"><p>-</p></td></tr><tr><td style="width: 115px;"><p>Protein</p></td><td style="width: 138px;"><p>&nbsp;9.7g</p></td><td style="width: 116px;"><p>26.3 g</p></td><td style="width: 123px;"><p>50g</p></td><td style="width: 123px;"><p>&nbsp;53%</p></td></tr><tr><td style="width: 115px;"><p>Salt</p></td><td style="width: 138px;"><p>0.46 g</p></td><td style="width: 116px;"><p>&nbsp;1.24g</p></td><td style="width: 123px;"><p>6g</p></td><td style="width: 123px;"><p>&nbsp;21%</p></td></tr></tbody></table><p>&nbsp;</p><p>*Reference Intake of an average adult (8400 kJ/2000 kcal).</p><p>Based on the stated recipe. Portions should be adjusted for children of different ages.</p>