Courtney Roulston's Aussie beef pie

There’s nothing better than a hearty meat pie on a cold winter's night. Try Courtney Roulston's Aussie beef pie for one that really hits the spot.

8

10m

Note: + cooling time

50m

Ingredients

  • 2 tbs extra virgin olive oil
  • 1 large brown onion, diced
  • 3 large carrots, peeled, grated
  • 3 celery stalks, grated
  • 1kg beef mince
  • 1/4 cup (70g) tomato paste
  • 1 tbs Vegemite
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tbs cornflour
  • 1 1/2 cups (375ml) beef stock
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly whisked
  • Boiled peas, to serve
  • Tomato sauce to serve

Method

STEP 1 

Preheat oven to 200˚C. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook for 2 mins or until the onion softens. Add the carrot and celery. Season. Cook for a further 2-3 mins or until the vegetables are tender. Transfer the vegetable mixture to a heatproof bowl. 

STEP 2 

Return the pan to the heat. Add the mince. Season. Cook, stirring with a wooden spoon to break up lumps, for 5-6 mins, or until the mince changes colour. 

STEP 3 

Add the tomato paste, Vegemite, Worcestershire sauce, cornflour and beef stock to the pan. Stir to combine. Bring the mince mixture to a gentle simmer and cook for 4-5 mins or until the mixture has thickened slightly. 

STEP 4 

Return the vegetable mixture to the pan and stir to combine. Spoon the mixture into a 22cm x 30cm ovenproof dish. Allow the mince mixture to cool slightly. Top with the puff pastry. Brush the pastry with egg. Use a knife to cut a hole in the centre of the pastry to allow steam to escape while the pie is cooking. Bake for 25-30 mins or until the pastry is golden and puffed.

STEP 5 

Divide the pie among serving plates. Serve with peas and tomato sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.