Mushroom and lager beef pie: A wholesome weeknight meal

When going to an old-school Irish or English pub with great food, you often find beef pies that are also made using their beer, like Guinness. Guinness pies are popular because the beer not only flavours the beef, but helps tenderize it as well. Lager is lighter than stout, which allows to pie filling to be a bit less rich and often adds some other flavours. This mushroom and lager beef pie is a tasty local twist on the classic food and you don’t need to go all the way to the pub to enjoy it.

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Mushroom and lager beef pie suggestions

As with many great stews, you’ll be layering the flavours like browning the meat and removing it before cooking the rest of the ingredients in stages before bringing it all together. Unless you’re adapt at making your own puff pastry, make things much easier for yourself and get some store-bought pastry. The pie is already meaty and delicious, but the mushrooms add another layer of meatiness and that earthy umami flavour to go along with the richness of the pie.

ALSO READ: Salmon and mushroom frittata breakfast: Hearty morning goodness

Surprise your family with one of the most wholesome meals this weekend. This mushroom and lager beef pie taste just like home should.

Mushroom and lager beef pie recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

30

minutes

Ingredients

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

• 4 4 leeks, washed very well and sliced

• 2 stalks 2 celery, finely sliced

• 2 2 carrots, finely sliced

• 4 cloves 4 garlic, minced

• ⅓ cup ⅓ flour

• 300 ml 300 lager

• 500 ml 500 beef stock

• 1 handful 1 fresh thyme sprigs

• 2 2 bay leaves

• 500 g 500 thickly sliced button or portabellini mushrooms

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

• 1 1 egg, beaten

• salt and pepper, to taste

• olive oil

Method

• 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 if tender.
• Remove the lid and allow 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.

Notes

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