with Garlic Mash

Matt and Aly's Chunky Beef Pie

Prep time: 2 hours (+resting)
Cook time: 2 hours
Serves: 4


Roasted carrots and steamed broccoli, to serve

Toasted flaked almonds, to garnish


250g plain flour 

180ml iced water 

250g butter

Beef Filling

2 tbs olive oil

1 large brown onion, finely chopped

4 cloves garlic, chopped

600g chuck steak, cut into 4cm pieces

1 tbs plain flour

250ml red wine

500ml beef stock

400g Swiss brown mushrooms, coarsely chopped

2 tbs Worcestershire sauce

½ tsp ground black pepper

Garlic Mash

1kg medium potatoes, chopped

4 cloves garlic, peeled

25g butter

125ml thickened cream, warmed


1. To make puff pastry, combine flour and water in a bowl until mixture comes together. Turn out onto a lightly floured surface. Knead until smooth and elastic. 

2. Stretch out the dough into a 10cm x 30cm rectangle. Using a rolling pin, flatten out butter into an 8cm x 9cm rectangle. 

3. Place butter in centre of dough. Fold one short end into middle, over butter, then fold opposite end over the top (butter should now be enclosed in dough). 

4. Turn dough 90° and fold in half. Roll into a 10 x 30cm rectangle. Repeat folding process. Refrigerate, covered in cling film, for 30 minutes. 

5. Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total.

6. Preheat oven to 200C. Line an oven tray with baking paper.

7. Roll pastry out until about 3mm thick. Cut out rounds just bigger than your serving dishes and place on prepared tray.

8. Bake for about 20 minutes or until puffed, golden and crisp. 

9. To prepare beef filling, heat half the oil in a large non-stick medium heat. Add onion and garlic and cook until soft. Remove and set aside.

10. Toss beef in seasoned flour and then remaining oil. Season well. 

11. Increase heat to high and add to same pan in small batches, turning, until browned all over. Return onion and garlic. Stir in wine. Simmer until reduced by half. Stir in remaining ingredients. 

12. Bring to a boil. Simmer, covered, for 1 hour. Uncover and simmer for about a further 30 minutes or until beef is tender and sauce has thickened and reduced.  

13. Meanwhile, to make mash, place potatoes and garlic in large saucepan of cold salted water. Bring to a gentle boil. Boil until potatoes are tender. Drain and allow steam to evaporate. 

14. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Add butter and cream and beat with a wooden spoon to combine. Season. 

15. To assemble, divide beef filling among ramekins or serving dishes. Top with a round of puff pastry. Serve with mash, carrots and broccoli. Garnish with toasted almonds. 


For a quicker version, use store-bought pastry or mashed potato on top of the pies. 

If time permits, make the beef filling a day or two in advance to allow the flavours to develop.