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Pie Under a Roof

In the mood for a delicious stew? Try this pie with beef, delicious herbs, and a crusty roof.


  • 1 can Danerolles Croissants Extra Large
  • 2 red onions
  • 2 garlic cloves
  • 400 g carrots
  • 1 bush celery
  • 1 kilo lean braising steak
  • 3 tablespoons olive oil
  • 2 tablespoons salt
  • 2 tablespoons flower
  • 2 rosemary twigs
  • 600 ml dark beer
  • 150 g grated cheese and milk or egg to sprinkle the top with

Preparation method

Pie Under a Roof
  1. Shred the onion and cut the garlic finely.
  2. Remove the skin from the carrots and cut into slices half a centimetre wide.
  3. Cut the celery into arches half a centimetre wide.
  4. Cut the meat into cubes of approximately 2 cm across.
  5. Heat the oil in a large frying pan and fry the onion, garlic, carrots, celery, salt, flower, and the cubed meat at a low heat for 5 minutes.
  6. Add the beer and the twigs of rosemary, lower the heat and leave to stew with the lid halfway on at a low heat for 2 hours.
  7. Preheat the oven to 180°C.
  8. Mix the grated cheese through the meat and vegetables and scoop into a large oven dish.
  9. Open the can of croissant dough and roll the dough out.
  10. Rub the diagonal cutting edges closed and cut the slab across the vertical cutting line into three slabs.
  11. Loosely place the slabs of croissant dough over the dish.
  12. Cover the top with milk or egg.
  13. Cook the pie for 15 minutes in the oven until the roof of croissant dough is golden brown.