Mushroom, Leek & Lager Beef Pie

A british favourite with your best lager in your beef and leek pie.
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Prep Time 30 minutes
Cook Time 2 hours
Course Culinary Collection, Timeless Tapas
Cuisine South African, tapas
Servings 6


For the mushrooms

  • 500 g button or portabellini mushrooms thickly sliced

For the filling

  • 1 kg beef chuck cut into 2.5 cm chunks
  • 4 leeks washed very well and sliced
  • 2 stalks celery finely sliced
  • 2 carrots finely sliced
  • 4 cloves garlic minced
  • cup flour
  • 300 ml lager
  • 2 cups beef stock
  • 1 handful fresh thyme sprigs
  • 2 bay leaves

For the pie

  • 2 sheets puff pastry enough to cover pie
  • 1 egg beaten
  • salt and pepper taste
  • olive oil


For the filling

  • 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.

For the pie

  • 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.
Keyword tapas