Hunter’s Hearty Beef Pie

Indulge in the ultimate comfort food experience with our hearty beef pie recipe. From tender beef to savoury vegetables, all encased in a flaky pastry or creamy mashed potato topping, this versatile dish promises rich flavours and a satisfying meal for any occasion. Discover tips, FAQs, and step-by-step instructions for creating a yummy meal that's sure to become a family favourite.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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This may be a themed recipe, but it’s for everyone. Created initially for Bethesda, at its core, it’s simply a delicious pie, reminiscent of a comforting cottage pie.

Drawing inspiration from the vibrant tapestry of Elder Scrolls lore, I set out to create a dish that would pay homage to both my Aussie roots and the fantastical world of Tamriel. Thus, the Skyrim-inspired Hearty Beef Pie was born—a culinary adventure that combines the rugged simplicity of Aussie beef pie with the exotic flavours of Skyrim.

At its core, this recipe remains true to its Aussie heritage, with tender chunks of beef, aromatic vegetables, and a choice of either flaky pastry or creamy mashed potatoes. It really is a feast fit for a Dragonborn.

Why This Recipe Is Amazing

  • Rich and Hearty: Packed with tender beef, flavourful bacon, and a variety of vegetables for a wholesome, satisfying meal.
  • Easy to Follow: Simple, step-by-step instructions make this recipe approachable for cooks of all skill levels.
  • Versatile Cooking Times: Adaptable for any schedule, from quick 30-minute preparation with ground beef to a slow-cooked masterpiece with chuck or rump steak.
  • Customisable Toppings: Choose between a golden puff pastry crust or creamy mashed potatoes, including a sweet potato option for added variety.
  • Family-Friendly: Serves six, making it perfect for family dinners, gatherings, or meal prepping for the week.
  • Make-Ahead Friendly: Filling can be prepared in advance and refrigerated, making final assembly and baking quick and easy.
Slice of beef pie topped with puff pastry

What ingredients are needed

  • Chuck/Rump Steak: Provides a rich, beefy flavour and tender texture after slow cooking. Ground beef can be used for a quicker version.
  • Bacon: Contributes smokiness, saltiness, and additional fat, enriching the overall taste.
  • Garlic, Onion, Carrot and Celery: Add aromatic depth and enhance the savoury profile of the dish.
  • Thyme and Bay Leaves: Infuse the dish with a fragrant, earthy flavour.
  • Fresh Rosemary: Contributes a robust, pine-like aroma and flavour, enhancing the dish’s savoury elements.
  • Brown Mushrooms: Add umami richness and a meaty texture that complements the beef.
  • Tomato Paste: Intensifies the flavour with a concentrated tomato essence and helps thicken the sauce.
  • Beef Stock Powder: Provides a concentrated beef flavour base, enhancing the savoury depth.
  • Corn flour/starch: Acts as a thickening agent for the sauce, ensuring a rich and creamy consistency.
  • Red Wine or Beef Stock: Adds acidity, depth, and complexity to the sauce, balancing the rich, meaty flavours.
  • For the Top
    • Puff Pastry: This creates a flaky, golden crust when baked, adding a delightful contrast to the rich filling. The egg yolk ensures a glossy finish.
    • Mashed Potatoes: An alternative to puff pastry, providing a creamy, comforting top layer that pairs perfectly with the savoury filling.

Each ingredient in this Hearty Beef Pie is carefully selected to build layers of flavour, texture, and richness, resulting in a deeply satisfying and balanced dish.

Setting You Up For Success – Tips & Tricks

  • Choose the Right Meat: For the most flavourful and tender results, use cheaper, tougher cuts, like chuck or rump steak. If you are short on time, ground beef is a quicker alternative.
  • Seasoning the Beef: Season the beef with salt and pepper and let it rest in the refrigerator for at least 30 minutes to enhance the flavour.
  • Browning the Beef & Caramelise the Vegetables: Don’t skip browning the beef. This step adds depth and richness to the dish. Make sure to do it in batches to avoid overcrowding the pan. Also cook the onions until they start to caramelize for a sweeter, more complex flavour base.
  • Proper Deglazing: When adding the wine or stock, scrape the bottom of the pan to release any browned bits. This adds a lot of flavour to the filling.
  • Thickening the Sauce: Ensure the flour is well mixed and cooked for a couple of minutes to remove any raw flour taste and to thicken the sauce effectively.
  • Slow Cooking for Tenderness: For the best texture, allow the filling to simmer for several hours until the beef is tender. Use a slow cooker or pressure cooker for convenience.
  • Cooling the Filling: Let the filling cool to room temperature before assembling the pie. This prevents the pastry or mashed potatoes from becoming soggy.
  • Perfect Pastry Top: If using puff pastry, make sure it covers the filling completely and cut a few slits to allow steam to escape. Brush with whisked egg yolk for a glossy, golden finish.
  • Mashed Potato Topping: For a smooth and creamy mashed potato topping, ensure the potatoes are well mashed and seasoned. Sweet potatoes add a unique twist and sweetness.
  • Make-Ahead Tips: The filling can be made a day ahead and refrigerated. This can help deepen the flavours and make assembly quicker on the day you plan to serve.
Beef pie topped with flakey puff pastry surrounded by ingredients used ot make it

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use a different type of meat?

Yes, you can use other cuts of beef such as brisket or even lamb for a different flavour. Ground beef is also a quicker alternative.

Can I make this pie ahead of time?

Yes, you can prepare the filling up to a day in advance and store it in the refrigerator. Assemble the pie with the topping just before baking.

Can I freeze the pie?

Absolutely. You can freeze the assembled pie (before baking) for up to three months. Thaw it in the refrigerator overnight before baking as directed.

What can I use instead of wine in the recipe?

You can substitute the red wine with additional beef stock or a non-alcoholic red wine if you prefer.

Can I make this pie gluten-free?

Ensure the beef stock powder and other ingredients are gluten-free as well. Top with mashed potato or use gluten-free pastry.

What if I don’t have fresh herbs?

You can use dried herbs instead. Use about one-third of the amount of dried herbs compared to fresh (e.g., 1 tsp dried thyme instead of 2 tsp fresh).

How do I prevent the puff pastry from becoming soggy?

Ensure the filling is cooled to room temperature before topping with puff pastry. Also, bake the pie until the pastry is deep golden brown to ensure it’s fully cooked.

Can I use a different topping instead of puff pastry or mashed potatoes?

Yes, you can use other types of pastry like shortcrust, or even my American Biscuits which are like a dumpling topping for a unique twist.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Is it necessary to use both water and wine/stock?

Yes, the combination helps to create a balanced flavour and the right amount of sauce. If you prefer, you can use all stock or all wine for the liquid component.

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at

Beef pie topped with flakey puff pastry surrounded by ingredients used ot make it

Hunter’s Beef Pie

Servings 10 serves
Indulge in the ultimate comfort food experience with our hearty beef pie recipe. From tender beef to savoury vegetables, all encased in a flaky pastry or creamy mashed potato topping, this versatile dish promises rich flavours and a satisfying meal for any occasion.
Recipe created in sponsorship with Elder Scrolls Online & Bethesda ANZ for the release of ESO: Blackwood.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes


  • Slow cooker / Pressure cooker or Large deep pot


For the Filling

  • 1 kg (2 lb) Chuck/Rump cut into large cubes. Ground beef also works too
  • salt & pepper as desired
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 red/brown/yellow onion diced
  • 250 g (½ lb) bacon diced
  • 2 stalks celery diced
  • 3 carrots 1 finely diced and 2 in large chunks
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • 1 tbsp fresh rosemary
  • 2-4 tbsp beef stock powder
  • 2 tbsp tomato paste
  • 200 g (3 cups) brown mushrooms quartered
  • 2 tsp (½ cup) cornflour/starch
  • 1 cup water
  • 1 cup red wine or more water with beef stock powder

For the topping

  • 3-4 sheets of puff pastry and 1 egg yolk, whisked (enough to cover top, more if you’d like to do bottom too)
  • 6-7 royal blue or yukon gold potatoes  mashed. Sweet potatoes also work! GF option!


  • Season the beef with salt and pepper. Cover and refrigerate for 30 mins or 3-4 hours.
  • Heat 1 tbsp oil in a large saucepan of cooker, if it has a sauté function. Working in batches, brown the beef on all sides, this adds deeper flavour and colour. Remove and set aside.
  • Lower the heat to medium low. Feel free to add more oil if needed. Add onion and garlic to the pan then cook for 2 minutes, allowing the onion to sweat and caramelise a little.
  • Add bacon, rendering the fat and slightly crisping edges.
  • Add finely chopped carrots and celery, cook for 5 minutes or until slightly softened. Then mix in herbs, stock powder and tomato paste now.
  • Add mushrooms and carrot chunks, cooking again for 2 minutes.
  • Sprinkle over the flour and mix until well distributed. Return the beef to the pan then pour in the wine and water, ensuring you stir to combine.
  • Simmer for 2-4 hours or until beef is tender. If using ground beef, cook until vegies are just about cooked.
    You can transfer to a Slow Cooker (2-4 hours on Low)
    Pressure Cooker (~30minutes on High).
    Once cooked, transfer to a bowl and refrigerate to cool to room temp. 
  • Preheat the oven to 200°C/400°F. Pour filling into a pie dish, even out surface.
  • Top with either mashed potato or puff pastry (if too big, just fold the ends in), brush pastry with whisked egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes or until deep golden and the filling is piping hot in the middle poke with a knife to check).
  • Rest for 5 minutes before serving!


Calories: 487kcal | Carbohydrates: 7g | Protein: 21g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 528mg | Potassium: 608mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3201IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: June 5, 2024 Last Updated: June 10, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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