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Winter Comfort Beef & Pilsner Pie

This recipe was submitted by Tanya Christie, a student from the Vaughn Campus of Liaison College.

Until recently Tanya was a Director in a Canadian Bank, but decided to pursue her love of preparing good food for friends and family more seriously. Her fans have become dedicated and appreciative guinea pigs. She has been the Quartermaster for the 14th Willowdale Scout troop for over ten years and continues to enjoy preparing meals single-handedly for the Wolf pack and Scout camping trips, especially in the middle of a field for the soldiers of the 1812 battle reenactments.

This aromatic and mouth-watering Beef and Pilsner Pie could truly be a winter gem and has an amazing sauce thanks to a generous portion of Steam Whistle Pilsner. The Pilsner melds with the other hearty ingredients to create a winter comfort that satisfies the biggest appetites. Serve with creamy mashed potatoes and you’ll be everybody’s #1 chef!

You will need a Dutch oven or a large ovenproof pan with cover and a deep, large pie dish.


Start by preheating the oven to 350 F (175C). Then heat oil on a medium heat in a large pan. Sweat the onions unti lthey are soft, but not brown, then add the garlic and stir briefly. Increase the heat to medium-high, add the butter and melt it. Add the veggies and mix until evenly distributed. Then add the beef and rosemary, and fry for only a few minutes. Afterwards, pour in the Steam Whistle Pilsner, add the flour, and while mixing, bring to a simmer. Cover and place in the oven for 2.5 - 3 hours until the meat is tender. Give it a stir after 1.5 hours.

Remove from the oven, and if there is too much liquid, simmer on the burner while uncovered until it has reduced slightly and has thickened a bit more. Stir in the cheese ad add salt and pepper to taste. At this point, allow the stew to cool slightly while you do the next step.

Increase the oven temperature to 400F (240C). Roll out the pasty on a floured surface, about 1/8" (3 mm) thick and 3/4" (20 mm) larger than your pie dish. Roll out a little extra if you want to add a few shapes for decoration.

Pour the stew into the dish. Place the rolled out dough on top, folding back the excess to create a casual edge. Score the pastry lightly with a sharp knife in a criss-cross pattern. If desired, cut out a few seasonal shapes and place on top. Then brush with the beaten egg. Now put in the oven until the pastry is golden, about 30 to 40 minutes.

Serve with mashed potatoes and a crisp salad. Enjoy!


  • 1 oz (30 ml) Vegetable oil
  • 11 oz (300 g) Red onions, chopped fine
  • 3 garlic cloves, chopped fine
  • 2 tbsp (30 g) butter
  • 5.5 oz (150 g) carrots, chopped bite size
  • 5.5 oz (150 g) celery, chopped bite size
  • 5.5 oz (150 g) parsnip, chopped bite size
  • 3 oz (90 g) Crimini or Button Mushrooms, sliced
  • 2.2 lb (1 kg) Stewing beef, cut into 3/4" cubes
  • 3 - 4 sprigs of Rosemary, leaves stripped & chopped
  • 2 bottles (682 ml) Steam Whistle Pilsner
  • 3 tbsp heaped (60 g) Flour
  • 8 oz (240 g) Aged Cheddar cheese, grated
  • Salt & Pepper to taste
  • 14 oz (400 g) Puff pastry, either your own of frozen and thawed
  • 1 Egg, beaten