Beef & Beer Pies

READY IN: 40mins
Recipe by Mandy

What could be more Aussie than the humble meat pie with the addition of another Aussie! I found this recipe in the Herald Sun & just had to give it go. For convenience the meat filling can be made up to 3 days in advance & refrigerated.

Top Review by EdandTheresa

Good combination of flavors. Next time I would use 1/2 as much bacon (personal taste).

Ingredients Nutrition


  1. Preheat oven to 200.C.
  2. Saute onion & bacon until onion softens & bacon is cooked, set aside.
  3. Add mince to pan and cook until browned, add mushrooms and cook until soft.
  4. Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
  5. Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
  6. Add worcestershire sauce & parsley.
  7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
  8. NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

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