Beef & Barbecue Beer Pies


    Makes: 4 individual pies


    • 750g casserole steak, such as cross-cut blade
    • 3 Tbsp oil
    • 1 large onion, finely sliced
    • 1 clove garlic, crushed
    • 1 Tbsp flour
    • 300ml bottle beer
    • 300ml hot water
    • 2 Tbsp Barker’s Brewer’s Barbecue Beer Sauce
    • 1 bay leaf, 2 sprigs thyme and 3 parsley stalks tied with kitchen string
    • pinch grated nutmeg
    • 25g butter, softened
    • 2 Tbsp flour
    • 400-500g pre-rolled savoury short crust pastry, thawed
    • 4 Tbsp Barker’s Brewer’s Barbecue Beer Sauce
    • 400-500g pre-rolled flaky pastry, thawed
    • 1 egg, lightly beaten with a pinch of salt (egg wash)
    • sesame seeds for sprinkling, optional


    1. Preheat oven to 170°C.
    2. Cut beef into 2.5cm pieces and place in a bowl with 2 Tbsp oil. Season and toss in oil to coat.
    3. Heat large frying pan to medium-high and brown beef on both sides in batches. Transfer to ovenproof casserole dish.
    4. Reduce heat to low, add remaining oil and onion. Cook onion until it softens and begins to colour, then add garlic. Add flour and mix well. Pour in beer and bring up to the boil, then add hot water and Brewer’s Barbecue Beer Sauce, stirring continuously.  Add herbs and nutmeg and season.
    5. Pour over beef, place on lid, place in the oven and cook for 2 ½ hours until beef is tender.
    6. Remove from oven and thicken with butter and flour mixed to a paste. Whisk into hot sauce.  You need the sauce to be thick.  Set beef pie filling aside to cool.
    1. Preheat oven to 190°C. Place a shallow baking tray in the oven to heat.
    2. Line 4 x 1-cup-capacity pie tins with savoury short crust pastry. Fill with cold beef pie filling. Place 1 Tbsp of Brewer’s Barbecue Beer Sauce on the top of each pie, pushing it down into meat. Brush pastry edges with egg wash.
    3. Working with the flaky pastry and using a large round plain pastry cutter (slightly larger than the top of your pie tins), cut out 4 large rounds to cover the pie tins. Place pastry on top of pies, cut away any excess pastry and crimp the edges. Make a slit in the top of each pie with a sharp knife to allow steam to escape.
    4. Brush top with egg wash and sprinkle with sesame seeds. Place pies on hot tray and cook for approx 30 minutes, until pastry is well browned and filling piping hot.
    5. Serve pies with Brewer’s Barbecue Beer Sauce on the side.