Beef and Ale Pie
There are no surprises here – just good, old-fashioned, yummy comfort food. It may not be pretty (though our lovely picture suggests otherwise), but who cares, serve it up and let’s eat!
When it comes to meat pies, no one does them better than the Aussies, apart from maybe the Pommies...so you decide.
Make your own pastry...and we are talking hands down the best thing you will eat this winter. Make sure you tag me on socials...or I'll never believe it!
If you haven't tried any of our other (MANY) delish savoury pastry recipes, today could be the day to pin some of them for future reference:
Mushroom Kale Pie with Spelt Puff Pastry
Breakfast Egg and Bacon Eclairs
Tyropitakia; Greek Cheese Pastries
Pumpkin and Red Onion Tarte Tatin
Caramelised Garlic Tart with Spinach and Feta
Cheese and Jalapeño Gougere Poppers
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 5 cloves garlic
- 320 Grams brown onion cut in pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 350 Grams portobello or brown mushrooms, sliced
- 1 fresh rosemary foliage only
- 120 Grams pale ale
- 800g-1 Kilo gravy beef, cubed
- 2 Tablespoons cornflour or cornstarch
- black pepper to taste
- 30 Grams fish sauce
- 60 Grams Umami Paste Recipe
- 1 bay leaf
- 1 Batch Puff Pastry OR 2–3 sheets commercial puff pastry Recipe
- Egg wash
Do
- 1
Place garlic, onions and EVOO into the Thermomix bowl and chop 2 sec/speed 4. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 2
Add remaining ingredients except pastry and egg wash and cook 60 min/90°C/Reverse/speed 1. Cool slightly.
- 3
Preheat oven to 200°C.
- 4
Pour pie filling into deep-sided ceramic pie or baking dish.
- 5
Cover with pastry and seal edges. Brush with egg wash and bake for 30–40 minutes until golden and puffed.
- 6
Serve with steamed vegetables and jacket potatoes.
- 7
More
You can make individual pies with this mixture. Fully cooling the filling before getting it near pastry is always advisable.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
