Beef and Beer Meat Pies – Featuring O’Brien Beer

Note: The Beer used in this recipe was provided to me by Rebellion Brewing. While I did not pay for the product, there was no agreement that I would review or use the beer for recipes.

I can’t think of anything more stereotypically Australian than beer and meat pies. Some of my high school friends couldn’t believe that I’d never had a Four’N Twenty pie. Unfortunately, they aren’t an option for us and trying to get gluten free pies can sometimes be difficult. So that we no longer have to feel left out, I combined these two Australian icons into one delicious meal. A gluten free Beer and Beef Meat Pie and if you want to make one, just check out the recipe down below.

Cooking with beer goes back a fair way in history. It is really versatile as a replacement for stock or wine. This is due to its typically low alcohol level and light flavour. Beer often has flavour pairings that compliment different foods. This is important as not all beer will work in all recipes. You may remember my Dark Ale Chocolate Cake, that recipe would not have worked with a lighter beer, so it is important to note which gluten free beer works in what recipe.

For these pies, I used the O’Brien Lager 3.5. It’s mid-strength, provided a robust and aromatic flavour. This elevated the beef with a touch of sweetness. To add a bit more richness I also went with smoked paprika. This created a flavour reminiscent of chilli, if you want to go down this route, you could sub the BBQ with a smokey chipotle sauce too. In terms of the filling itself, you can add peas or remove the carrots. If you want more a stew-like filling you could even add in steamed potato.

These perfectly domed pies were created with a K-Mart pie maker. It cost me about $19, I think and has become a staple. While they may look pretty in the pie maker, you can also make them just in the oven. My recipe has steps for both methods. If you are going to bake them in the oven I’d highly recommend a pie tin with a push-up base. This helps when it comes time to remove the pastry from the tin. While the pastry holds together well out of the pie maker and the push-up base, when I tried to remove it from the ceramic ramekins it didn’t withstand the pressure. If you do need to do the ramekin option, I’d definitely suggest rolling your crust a bit thicker.

Another great alteration you can make to these pies is to add some shredded cheese to the filling. This then melts and creates an oozing layer of cheese over the meat. This recipe is simple and delicious, I hope you love it as much as we do. If you don’t feel like making the pastry, you can always substitute it for your favourite supermarket brand. Alternatively, this meat can be used with pasta, in tacos or any way you like it.

Be sure to check out my review of O’Brien Beers for more recipes. For recall notifications and more sign up for the newsletter.

Until Next Time;

Ashlee; The Aussie Coeliac.

Print Recipe

Gluten Free Beef and Beer Pie

A delicious beef and beer pie with a crispy pastry. Cook these in a pie maker or in the oven. Options for a spicy version as well.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 50 mins

Course: Main Dish, Savoury Snack

Cuisine: Australian / New Zealand

Servings: 4 Pies

Ingredients

Gluten Free Pastry

• 225 Grams Gluten Free Plain Flour
• 1 Tsp Salt
• 50 Grams Unsalted Butter Chilled and Cubed
• 125 Ml Cold Water

Beef and Beer Filling

• 250 Grams Beef Mince
• 2 Tbsp Gluten Free Plain Flour
• 1 Tbsp Oil
• 2 Medium Brown Onions Thinly Sliced
• 2 Medium Carrots Small Dice
• 35 Grams Tomato Paste You could also use tomato sauce
• 2 Tbsp Gluten Free BBQ Sauce
• 1 Tbsp Smokey Paprika
• 1 Tbsp Chilli powder Optional
• 330 Ml Gluten Free Beer O'Briens 3.5 Lager

Instructions

Gluten Free Pastry

• If you have a food processor you can add all the ingredients and process until it forms a dough. Alternatively, you can use a stand mixer or mix it by hand. If mixing by hand start by kneading together the flour, salt and cubed butter then add your water until the dough forms.
• Turn the dough out onto a floured board and roll it into a smooth ball. If the dough is too wet add a little bit more flour and if it is too dry add a little bit of water.
• Wrap the dough up tightly in cling wrap and let chill in the fridge for at least 30 minutes.

Beer and Beef Filling

• Coat your beef mince lightly in the plain flour and set aside. This will help later with thickening our mixture.
• In a medium-sized pan over a medium to high heat add some oil, onion and the carrot. Sautee these until tender. 5 to 10 minutes. Stir occasionally to prevent burning.
• Once they are soft reduce the heat to medium and add the beef to the pan. Cook until brown, a further 10 minutes.
• Add your tomato paste/sauce and BBQ sauce and stir through to coat the meat.
• Once the meat is coated add your spices and the gluten free beer. Stir the spices in and turn the heat up so you can bring the mixture to a boil.
• Once the mixture begins to boil, reduce the heat to low and simmer for 20 to 30 minutes or until the mixture has reduced by half. You want a thick sticky sauce, not too watery.
• Once your meat mixture is done put in a bowl to cool. I find that filling my pies with cool meat reduces the chance of the heat melting the pastry.
• Once the meat and the pastry have chilled, flour your board and turn the pastry dough out. Roll the dough until it is a few millimetres thick. If you are baking these in ramekins you'll want the dough to be a bit thicker so that when you pop it out it holds steady.
• Once the dough is at your desired thickness cut out two circles one a little bit bigger than the other. These will be your base and top pieces. If you need a good scale reference place your vessel on the pastry and cut a circle about 3cm around it.
• Butter your chosen cooking vessel. I used a pie maker for these which also needed to be fully heated prior to putting the pastry in. If you want to use an oven pre-heat it to 180°C and for the best results use a tin with a pop out base.
• Line the vessel with your pastry. Once you are happy with your base and sides, fill the pastry with the meat.** You want the meat to sit just above the edge of the pie so that it can fill the dome shape when cooked.
• Then take your top piece and press it onto the pie. Press the sides together well otherwise the filling may burst out of the edges.
• Once the top is sealed you can add an additional egg wash for colour or leave it as is. Close the pie maker and cook for 10 to 15 minutes. If you are using the oven cook for 20 minutes. Allow both the pie maker and any pie tin to cool before popping them out and serving.

Notes

**You can blind bake these in the oven if required. Just bake them for 10 minutes with baking beads. Reasons for blind baking would include if you filling mixture is overly runny. Blind baking in this instance will seal the pastry and avoid it soaking up too much liquid.