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Chunky Beef And Mushroom Pie Recipe

Chunky beef cooked in beer, and baked with puff pastry
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Servings: 2 people


  • Oven


  • 400 g Beef Cut into large squares
  • 1 cup carrots Diced
  • 1 cup Celery Diced
  • 1/2 Onion Chopped
  • 2 cloves Garlic Chopped
  • 320 ml Beer or Ale
  • 200 ml Crushed tomato canned
  • 500 ml Beef stock
  • 2 cups Mushrooms Quartered
  • 500 ml Water


  • 1 sheet Puff pastry
  • 1 Egg yolk


  • Heat a pot on medium heat with oil, sear the beef on all sides
  • Once well-seared take the beef off the pan, to the same pan, add all the vegetables and cook until soft
  • Add in flour and cook for 30 seconds
  • Add the beer and let it reduce before adding any other liquid in
  • Add the water, crushed tomato, beef stock and let it simmer for 1 minute, then add the beef and finally add the mushrooms.
    Close the lid and cook for 1 hour and 45 mins ( please note you need to check it every 30 minutes to make sure the sauce has not evaporated too much if it has, keep adding more water, start with 1 cup of water)
  • Preheat oven to 200C (Conventional)
  • Once the beef is tender, take it off the fire and put it into an over ready tray
  • Place a puff pastry on the top and seal the edges
  • Egg wash the top of the puff pastry using beaten egg yolk
  • Bake it in the oven for 15-20 mins until it is golden brown in colour
  • Serve warm


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