Slow-Cooked Beef and Ale Meat Pie

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A hearty Australian meat pie filled with tender slow-cooked beef braised in rich ale and aromatic vegetables, encased in a flaky pastry crust. This Australian-inspired beef recipe, ready in about 450 minutes, layers beef chuck, diced, ale beer, onion, diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 550 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck, diced
• 1 cup ale beer
• 1 medium (150 g) onion, diced
• 1 large (100 g) carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 frozen puff pastry sheets
• 1 egg, beaten
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme, chopped

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb diced beef chuck and brown on all sides for about 5 minutes; transfer to a slow cooker.
2. Step 2: In the same skillet, add 1 medium diced onion, 1 large diced carrot, 1 diced celery stalk, and 2 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp all-purpose flour; cook for 2 minutes, stirring constantly to remove raw flour taste.
4. Step 4: Pour in 1 cup ale beer, 1 cup beef broth, and 1 tbsp Worcestershire sauce, scraping the bottom of the pan to deglaze and combine flavors. Bring to a simmer.
5. Step 5: Transfer the mixture to the slow cooker with the beef, add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Cover and cook on low for 6-7 hours until beef is tender and sauce thickens.
6. Step 6: Preheat oven to 400°F (200°C). Roll out 2 sheets of frozen puff pastry on a floured surface and cut into circles or squares large enough to cover your pie tins.
7. Step 7: Spoon the beef filling into individual pie tins, leaving 1/2 inch of space at the edges. Cover with puff pastry, pressing edges to seal, and cut a small slit on top to vent.
8. Step 8: Brush tops with 1 beaten egg and bake for 25-30 minutes until pastry is golden brown and puffed. Let cool for 5 minutes before serving.