Whats more Aussie than a beef pie?! This pie is flaky, chunky and delicious – everything you want in a pie. Takes a bit of time to make, but it is well worth the effort!


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Ingredients (serves 4)

  • 600g Chuck steak, cut into small chunks
  • 2 TBS Plain flour
  • 200g Button mushrooms, cut into small chunks
  • 1 tsp Fresh (or dried) parsley
  • 1 Medium Onion, diced
  • 2 cloves Garlic, crushed
  • 1 cup Beef stock
  • 1/2 cup Red wine
  • 2 TBS Tomato paste
  • 1/2 cup Gravy
  • 2 Eggs, whisked
  • 2 sheets Puff pastry, thawed
  • Salt & pepper
  • Olive oil
  • FOR THE RELISH
  • 4 large Ripe tomatoes, diced finely
  • 1 Small Onion, diced
  • 2 TBS Balsamic vinegar
  • 2 1/2 TBS Brown sugar
  • salt to taste

Method

  1. Place the beef in a large bowl and sprinkle with the flour. Season with salt and pepper. Toss to coat evenly.
  2. Heat half the oil in a large saucepan over medium heat. Remove excess flour from the meat by gently shaking, and add half the beef. Cook, stirring occasionally for 5 minutes or until browned. Transfer to a plate and repeat with the remaining oil and beef, reheating the pan between batches.
  3. Add the mushroom, onion, garlic and parsley to the pan, and cook, stirring, for 5 minutes or until the onion softens. Stir in the beef stock, gravy, tomato paste and red wine, and bring to a gentle simmer.
  4. Cook, covered stirring occasionally, for one hour, and then uncovered for a further 30 minutes or until the beef is tender, and sauce has thickened. If it's too thick, add in some more wine or stock until the consistency changes. Set aside to cool slightly
  5. Meanwhile,prepare the relish. Add a small amount of oil to a saucepan, and gently cook the onion until soft. Add in the remaining ingredients, and gently simmer for 20-30 minutes or until the mix has thickened. Taste it during this time and adjust the brown sugar and vinegar until you get the desired taste
  6. Remove the relish from the heat when cooked, and allow to cool completely
  7. Pre heat the oven to 190 degrees. Cut each sheet of pastry into 1/4's. Line the pie tins with baking paper (or grease with oil) and then place a square of pastry into each one, cutting off any excess around the edges. Blind bake for 10 minutes or until pastry is golden.
  8. Add in the meat filling and then cut circles from the remaining pastry- large enough to cover the tops of the pies completely - and place on top. Press gently around the edges to seal, and brush with beaten egg
  9. Place into the oven again for approximately 20 minutes or until puffed and golden. Serve immediately with the relish

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