Our Homemade Beef and Beer Pie


Our Homemade Beef and Beer Pie

 A hearty homemade dish, this rustic beef and beer pie combines tender beef and brown beer for a rich and deeply flavourful pie. Serve with chunky chips and vegetables for a delicious and comforting meal.

 We used products from our Sabatier Maison collection to present this dish.


  • 1kg / 2.5lb shin/ brisket/ or stew beef, trimmed of any sinew, cubed
  • 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
  • 75g / 2.5oz butter
  • 2 tbsp oil
  • 500g / 1.5lb onions, roughly chopped
  • 6 rashers of streaky bacon
  • 3 sprigs fresh thyme, leaves only
  • 2 bay leaves
  • 2 x 33cl / 11.5fl oz dark brown beer
  • 250ml / 9fl oz beef stock
  • 2 heaped tbsp redcurrant jelly
  • 1 tbsp of Dijon mustard
  • 1 tbsp cider vinegar
  • 250g button mushrooms
  • Block of readymade puff pastry
  • 1 egg beaten  


  1. Preheat the oven to 180°C/350F/Gas 4.
  2. In a bowl, dredge the beef in the seasoned flour.
  3. Using a large ovenproof pan with a lid, heat the butter and oil over a medium heat.
  4.  Add the beef to the pan and brown on all sides. Once this is done set the beef aside.
  5. In the same pan, cook the onions until browned. Add the bacon then return the beef to the pan. Add the mushrooms and stir. Leave to simmer for a few minutes.
  6. Add herbs, beer and stock to the pan, scraping up the browned bits from the bottom.
  7. Add redcurrant jelly, Dijon mustard and cider vinegar and stir well.
  8. Replace the lid on the pan and cook in the oven for two hours, or until the meat is tender and the sauce has thickened.
  9. Once cooked, put the mixture into a pie dish and cool for 20 mins.
  10. Roll out the puff pastry and place over the pie dish. Pinch the pastry along the edge of the dish and remove any excess. Brush the lid with the beaten egg to glaze.
  11. Cook the pie in the oven for 20-25 minutes until the top is golden and crispy. Serve with rustic chunky chips and vegetables.