Beef & Ale Pie Recipe

Name: Beef & Ale Pie
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Yield: serving for 8 servings
Ingredients: 1 kg Beef shoulder, cut into 2 cm cubes; 1/4 cup (35g) plain flour; 2 tbsp olive oil; 1 medium (150g) onion; 2 (120g) stalks of celery, diced finely; 1 (120g) carrot, diced finely; 200g mushrooms, sliced; 2 cloves garlic, crushed; 2 ½ cups (625mL) beef stock; 1 ½ cups (375mL) beer; 10 sprigs thyme; 1 pkt MAGGI Roast Meat Gravy; 2 sheets frozen puff pastry, thawed; 1 (60g) egg, lightly beaten

Ingredients

1 kg Beef shoulder, cut into 2 cm cubes
1/4 cup (35g) plain flour
2 tbsp olive oil
1 medium (150g) onion
2 (120g) stalks of celery, diced finely
1 (120g) carrot, diced finely
200g mushrooms, sliced
2 cloves garlic, crushed
2 ½ cups (625mL) beef stock
1 ½ cups (375mL) beer
10 sprigs thyme
1 pkt MAGGI Roast Meat Gravy
2 sheets frozen puff pastry, thawed
1 (60g) egg, lightly beaten

PREP TIME 15m	COOK TIME 2h10m	TOTAL TIME 2h25m
YIELD serving for 8 servings

Instructions

Preheat oven to 200°C/ 180°C fan forced. In a large bowl toss beef in flour, shake off excess. Heat oil in a heavy-based casserole over medium-high heat; add beef and cook, stirring occasionally, for 5 minutes or until browned. Add onion, celery, carrot, mushrooms and garlic and cook for 5 minutes or until veggies are tender. Add 2 cups of stock, beer and thyme, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 1½ hours.
Mix MAGGI Roast Meat Gravy with remaining 1/2 cup stock, stir through casserole, spoon into a 1.6L capacity pie dish.
Place pastry sheets, overlapping themselves over filling, with edges overhanging. Press with fork to seal edges and trim excess with a knife. Brush with egg and bake for 30 minutes or until pastry is golden.

Dinner