I have been working on my Beef Pie Recipe for a ridiculously long time. I’ve tried every possible Aussie Meat Pie Recipe and am always left less than thrilled at the results: my pies would always be either too saucy, too meaty, too bland…. however, my dear readers… I think I’ve done it!
Yesterday, I found myself craving a meaty/cheesy combo so rather than sifting through recipes online, I decided that maybe, just maybe, I’ll see what I can whip up by myself! I took copious notes as I went along, one hand stirring and the other hand writing madly, and here’s what I have come up with: a complete bastardization of every meat pie recipe in existence that, in my humble opinion, tastes absolutely amazing!
- 1 Tablespoon Olive Oil
- 1 Large Onion, finely chopped
- 375g Sliced Mushrooms
- 500g Beef Mince
- 5 Tablespoons Tomato Sauce
- 3 Tablespoons Worcestershire Sauce
- 1/2 teaspoon Soy Sauce
- 1/4 teaspoon Oregano
- Pinch of Salt
- 1/2 teaspoon Cracked Pepper
- 1/2 teaspoon Sweet Paprika
- Gravox Gravy Powder (prepare 1 1/2 cups of gravy)
- 450g bag of Shredded Mozzarella Cheese
- Shortcrust Pastry (for your pie base)
- Puff Pastry (for your pie lids)
- In a large saucepan or stove pot (Make sure it is large! You will be adding all ingredients to this pot!), sautee your onion in olive oil.
- Once your onion is just about cooked through, add in all your mushrooms and continue to sautee.
- Once onions and mushroom are cooked well, stir in your beef mince and cook until nicely browned.
- Now the fun part! Start adding in your spices while stirring well after each: Oregano, Salt, Cracked Pepper and Sweet Paprika.
- Stir in your sauces, again stirring well after each sauce addition: Tomato Sauce, Worcestershire Sauce and Soy Sauce.
- And finally, prepare 1 1/2 cups of gravy and stir into your meat mixture. Should you wish to make a thicker mixture, sprinkle more gravy powder into the pot and stir well. Alternatively, you could also use cornflour.
Making the Pies
Now that your pie filling is ready, it’s time to prepare your pastry! If you are keen on making your own pastry, click here for a shortcrust pastry recipe and here for a puff pastry recipe. I’ve used store bought pastry (yes I cheated!) for my pies. As I like to make a ridiculous amount of pies (some for dinner, some for the freezer!), I use my Sunbeam Pie Maker to prepare ready to eat pies. This recipe gave me about 18 single serve pies. Of course, you can opt to use a pie dish: this recipe should give you 2 large family size pies.
- Using a Sunbeam Pie Maker: Lightly grease the inside of your Pie Maker and allow to warm up. Press out your shortcrust pastry bases and puff pastry pie lids using the cutter provided in the box. Once ready, line the bases and scoop in your meat mixture. Cover the meat mix with a sprinkling of Mozzarella Cheese and then place your pie lid on top. Cook according to the instructions, and there you have it!
- Using Pie Dishes: Preheat your oven at 180 ⁰C. Grease 2 large family pie sized baking dishes and line with shortcrust pastry. Pour in your meat mixture and cover with shredded Mozzarella Cheese before covering over with puff pastry for the lid. Press the edges down using a fork to achieve that lovely traditional pie look we all love, and cover with an egg mix (whisk 1 egg with a tablespoon of milk) as a glaze before placing in the oven. Bake for approximately 35 minutes, or until golden brown. Handy Hint: Your pie base should also be a light golden brown once cooked through. If you find your pie lid is already golden but your base is still white, cover the pie with foil and place back in the oven until cooked through.
Please note, oven times may vary according to your model!
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