Mushroom, Leek & Lager Beef Pie
A british favourite with your best lager in your beef and leek pie.
Ingredients
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
- ⅓ 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
Instructions
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.