Beef, Beer and Chestnut Pie

Prep Time: 15 Mins

Cooking Time: 3 hours 10 minutes

Serves: 4 people


  • 450g Lean Boneless beef shin, cut into 2.5cm cubes
  • 2 tbsp plain flour seasoned with salt and pepper
  • 3 tbsp rapeseed or sunflower oil
  • 1 red onion peeled and sliced
  • 100g vacuum packed whole peeled chestnuts, halved
  • 300ml stout
  • 150ml good, hot beef stock
  • 1tsp brown sugar
  • 1tsp Wholegrain Mustard
  • 1 Bay leaf

For the Pie Topping

  • 250g Prepared puff pastry
  • 1 egg beaten


  • Preheat your oven to 170 C, 150 C fan or gas mark 3.  Place the seasoned flour into a large plastic food bag, add the beef and shake to coat.


  • Heat the oil in a large non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides.  Spoon into a 1.2 litre casserole dish, suitable for the hob and the oven.


  • In the same frying pan fry the onions and the chestnuts for 2-3 mins.  Spoon into the casserole dish with the beef.


  • Add the rest of the ingredients and bring it up to the boil, then place in the preheated oven and cook for 1 ½ hours.


  • Remove the casserole from the oven and turn it up to 190 C, 170 C Fan or gas mark 5.


  • Remove the bay leaf and spoon into a 1.2ltr oven proof pie dish


  • For the topping, roll out the pastry in a large square on a lightly floured surface to about the thickness of a pound coin.  Cut the pastry lid large enough to cover your dish. 


  • Dampen the edges of your pie dish with water and put the pastry lid on.  Cut a small slit on the top for the steam to escape.  Put the pie on a baking tray then brush with the beaten egg.


  • Cook for 25-30 Mins or until the pastry is golden. Serve the pie with creamy mash and seasonal veg.


This recipe can be adapted to use any slow cooking beef or Braising Steak


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