There's no better comfort food than a hearty pie. Recreate one of The Glebe Hotel's signature dishes at home - it's sure to become a new favourite. 


  • 2kg diced beef chuck

  • 1 cup plain flour

  • Onions, finely diced

  • 3 sticks celery, finely diced

  • 2 carrots, finely diced

  • 20g minced garlic

  • Bouquet garnish of thyme, bay and rosemary

  • 100g tomato paste

  • 2L Guinness

  • 1L beef stock

  • Puff pastry


  • 1.

    Dust the beef in seasoned flour and brown off in a heavy pan.

  • 2.

    Meanwhile, sweat off the vegetables and garlic.

  • 3.

    Combine the beef and veg, add the tomato paste, bouquet garnidh, Guinness and beef stock and simmer until tender.

  • 4.

    Drain the liquid and reduce to desired thickness. Adjust seasoning.

  • 5.

    Line pie moulds with the pastry, add the cold pie mix, crimp on a pie lid and baste with a beaten egg.

  • 6.

    Bake in the oven at 200C for approximately 20 mins until golden brown.


Esclusive recipe courtesy of Head Chef at The Glebe Hotel, Ben Allcock. Neighbourhood watering hole, The Glebe Hotel, recently unveiled its new look following an extensive refurbishment. Formerly known as the Australian Youth Hotel, the heritage listed public bar and dining destination has completed seven-months of interior and exterior renovation works, as well as adopting a new name and updated image.

Housed within The Glebe Hotel is the venues’ dining destination, The Stables Bar & Grill which includes a mezzanine loft (originally the hotel stables) and the menu features gastro-pub delights based around using seasonal produce. 

Image credit: Guy Davies

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