Mushroom, Leek & Lager Beef Pie

A British classic lager beef pie. Perfect for a winter evening.
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Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Course Dinner, Main Course
Cuisine English
Servings 6


  • 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 garlic cloves, minced
  • cup flour
  • 300 ml lager
  • 2 cups beef stock
  • Handful fresh thyme sprigs
  • 2 bay leaves
  • 500 g thickly sliced button or portabellini mushrooms
  • 2 sheets puff pastry (enough to cover pie)
  • 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 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.
Keyword pie