Beer and Beef Pie

 

Serves: 4

Ingredients

Blue Triangle 2 tablespoons olive oil
Blue Triangle 800g beef chuck steak, trimmed, cubed
Blue Triangle ¼ cup plain seasoned flour
Blue Triangle 2 onions, chopped
Blue Triangle 2 carrots, chopped
Blue Triangle 2 tablespoons tomato paste
Blue Triangle 1½ cups beef stock
Blue Triangle 375ml bottle lager beer
Blue Triangle 1 tablespoon Worcestershire sauce
Blue Triangle 1 sheet frozen puff pastry
Blue Triangle 1 egg, lightly beaten
Blue Triangle 2 teaspoons sesame seeds
Blue Triangle tomato sauce, to serve

 

Method

  1. Heat half oil in a large, heavy-based saucepan on high. Dust natural beef in flour, shaking off excess. Cook 4-5 minutes, until well browned. Transfer to a plate and set aside.
  2. Heat remaining oil in same pan on high. Saute onions and carrots 4-5 minutes.
  3. Return beef to pan with tomato paste, stirring 1 minute. Add stock, beer and sauce. Bring to boil. Reduce heat to low. Simmer, partially covered, 1½ hours, until beef is tender. Stir occasionally to prevent burning.
  4. Meanwhile, preheat oven to hot, 200°C . Spoon beef mixture evenly between 4 x 1½-cup ovenproof dishes. Cut pastry large enough to cover. Place over filling and brush with egg. Sprinkle with sesame seeds.
  5. Bake 20-25 minutes, until puffed and golden brown. Serve with tomato sauce, if liked.

 

Tips

 Allow pastry to thaw slightly before cutting and covering pie filling. For best results use Australian beef.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour