Beef pie with mushrooms

Beef pie with mushrooms: Serve a bowl of comfort food. Image: South African Mushroom Farmers Association.

Beef pie with mushrooms and Lager beer: Warm up this winter

Prepare a deeply flavoured beef pie with mushrooms for the family. It is packed with mouth-watering flavours.

Beef pie with mushrooms

Beef pie with mushrooms: Serve a bowl of comfort food. Image: South African Mushroom Farmers Association.

With the rain pouring down in the Western Cape, what is better than some comfort food? This beef pie with mushrooms is steaming hot, loaded with tons of flavour and will hit the spot. In addition, this recipe includes Lager beer which transforms the pie into a rich, luxurious dish the family will love.

The addition of mushrooms in this mouth-watering dish creates an umami-flavoured result which will tempt you to lick your plate afterwards. Mushrooms increase the meatiness of the dish and add so much substance to the beef without the corresponding calories.

Top beef choices for your beef pie with mushrooms

Chuck beef is used in this recipe but brisket will also work really well. The key is to cook the meat really slowly. This will allow for the flavours to infuse properly and the meat will become really soft. Remember that if the cut of meat is too lean, the meat may dry out during the cooking process and it will affect the final product of your beef pie.

Let us know in the comments of this recipe when you have prepared this mouth-watering pie.

Beef pie with mushrooms and Lager beer recipe

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




Total time




  • 1 kg 1 beef chuck, cut into 2.5 cm chunks

  • 4 4 leeks, washed very well and sliced

  • 2 2 stalks celery, finely sliced

  • 2 2 carrots, finely sliced

  • 4 4 garlic cloves, minced

  • cup flour

  • 300 ml 300 lager beer

  • 2 cups 2 beef stock (500 ml)

  • handful fresh thyme sprigs

  • 2 2 bay leaves

  • 500 g 500 thickly sliced button or portabellini mushrooms

  • 1-2 1-2 sheets puff pastry (enough to cover pie)

  • 1 1 egg, beaten

  • salt and pepper, to taste

  • olive oil


  • Season beef with salt and pepper.
  • Heat a drizzle of oil in a large heavy-based pot. Add the beef and brown all over. Cook in batches to avoid the beef sweating. Set aside.
  • Turn heat down to medium and add a fresh drizzle of olive oil. Add leeks, celery, carrots and garlic. Cook until softened and sweet.
  • Add flour and stir through coating all the vegetables.
  • Add beer, beef stock, thyme and bay leaves and stir to mix well.
  • Bring to simmer and then cover.
  • Reduce heat to low and allow to cook for 2 hours until the beef is tender.
  • Remove the lid and allow the sauce to reduce until thickened.
  • Add mushrooms and mix them in to evenly distribute.
  • Taste and adjust seasoning.
  • Preheat oven to 200˚C.
  • Pour pie filling into a pie baking dish (roughly 25 x 20 x 4.5 cm).
  • Top with puff pastry. Cut out a few steam holes. Brush with egg wash and bake for 30-40 minutes until the pastry is deeply golden brown and cooked through.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more traditional meals to make at home for the family? We have so many excellent suggestions for you to try, just check out our recipes.