Dark ale, beef and black pepper pie with mash

Dark ale, beef and black pepper pie with mash

A twist on the classic beef and dark beer stew, with a little extra pepper kick. 

Serves 6

Prep time: 15 minutes         

Cooking time: 2 hours 20 minutes


  • 2 x 375ml Coopers Dark Ale
  • 1.2kg oyster blade, diced
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, sliced
  • 3 teaspoons freshly ground black pepper
  • 20g butter, melted


  • 4 large potatoes, peeled and quartered
  • 2 cloves garlic, whole, peeled
  • 50g butter, softened

Set aside 100ml of the Coopers Dark Ale for the mash.

Toss the beef in the flour, shaking off the excess flour. Heat the oil in a large heavy-based saucepan over medium-high heat. Brown the beef in batches, then return all the meat and any juices back to the pan. Add the onion, tomato paste, garlic, remaining ale, pepper and a good pinch of salt. Stir well, bring to the boil, cover, then reduce the heat to low and simmer for 1 1/4 hours, until almost tender. Remove the lid and cook for a further 30 minutes or until very tender (but still holding shape) and the sauce is slightly thickened.

Meanwhile, for the mash, boil, steam or microwave the potatoes and garlic until tender. Drain well and mash until smooth. Add the butter, the reserved ale and season with salt and pepper. Mix until well combined.

Preheat the oven to 200°C (180°C fan-forced).

Spoon the beef mixture into a 1.6L ovenproof dish.  Top with the mash and drizzle with the melted butter.  Bake for 20-25 minutes or until filling is hot and the potato is browned.