Mushroom, leek and lager beef pie – yum!

This mushroom, leek and lager beef pie is sure to become a new family favourite. So why wait? Get your pie dish ready and let's get cooking!

If you’re in the mood for a hearty and comforting pie, this Mushroom, Leek and Lager Beef recipe is sure to hit the spot.

This savoury pie is filled with tender chunks of beef, flavourful mushrooms and leeks, and a rich and creamy lager-infused sauce.

The crust, whether you opt for a traditional pastry or a more modern shortcrust or puff pastry, adds the perfect finishing touch to this satisfying dish.

Recipe by The South African Mushroom Farmers’ Association.

Prep time: 40 mins | Cook time:1 hr 40 mins | Servings: 6


  • 1 kg beef chuck, cut into 2.5 cm chunks
  • 4 leeks, washed very well and sliced
  • 2 stalks celery, finely sliced
  • 2 carrots, finely sliced
  • 4 garlic cloves, minced
  • ⅓ cup flour
  • 300 ml lager
  • 2 cups beef stock
  • Handful fresh thyme sprigs
  • 2 bay leaves
  • 500 g thickly sliced button or portabellini mushrooms
  • 2 sheets puff pastry (enough to cover pie)
  • 1 egg, beaten
  • Salt and pepper, to taste
  • Olive oil


  1. Season beef with salt and pepper.
  2. Heat a drizzle of oil in a large heavy based pot.
  3. Add the beef and brown all over.
  4. Cook in batches to avoid the beef sweating.
  5. Set aside.
  6. Turn heat down to medium and add a fresh drizzle of olive oil. Add leeks, celery, carrots and garlic. Cook until softened and sweet.
  7. Add flour and stir through coating all the vegetables. Add beer, beef stock, thyme and bay leaves and stir to mix well. Bring to simmer and then cover.
  8. Reduce heat to low and allow to cook for 2 hours until the beef if tender. Remove the lid and allow sauce to reduce until thickened.
  9. Add mushrooms and mix them in to evenly distribute.
  10. Taste and adjust seasoning.
  11. Preheat oven to 200˚C.
  12. Pour pie filling into a pie / baking dish. (Roughly 25 x 20 x 4.5 cm)
  13. Top with puff pastry.
  14. Cut out a few steam holes.
  15. Brush with egg wash and bake for 30-40 minutes until the pastry is deeply golden brown and cooked through.


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