Beef, Beer and Mushroom Pie

A good ol’ Aussie-style meat pie with a cheeky Vegemite tomato sauce on the side.

Serves: 4-6
Preparation Time: 20 minutes
Cooking time: 30 minutes


• 2 tablespoons olive oil
• 250g round steak, finely diced
• sea salt and freshly ground black pepper
• 1 onion, finely chopped
• 250g button mushrooms, quartered
• 500g beef mince
• 1/2 cup plain flour
• 375ml beer
• 2 tablespoons tomato sauce (ketchup)
• 3 teaspoons Vegemite
• 2 tablespoons chopped rosemary
• 2 sheets frozen puff pastry*, thawed
• 1 egg, lightly beaten
• extra rosemary, for sprinkling

* 1 sheet of Careme puff pastry was used in
the image. As it rises so well, only one sheet is
needed. Otherwise, two sheets of Pampas puff
pastry (or similar) is recommended.


Heat 1 tablespoon oil in a large frypan and brown and season the diced steak. Remove.  Heat remaining oil and sauté onion until softened, add mince and brown. Add mushrooms and cook until softened. Add flour and cook, stirring for 1 minute. Add beer and bring to      the boil, stirring until thickened. Stir in tomato sauce, Vegemite and rosemary. Spoon into a   6 cup capacity pie dish. Layer the puff pastry sheets on top of each other and use to cover the pie, trimming to fit. Crimp edges with your fingers. Brush with egg, sprinkle with   rosemary and salt. Bake at 200°C for 25-30 min until golden.

VEGEMITE TOMATO SAUCE Soften 1 tablespoon Vegemite in a bowl with the back of a teaspoon and gradually mix in 1/2 cup tomato sauce/ketchup until smooth. Serve with pie.

Recipe by Naomi Crisante