A Meat Pie is known in other parts of the world as a Beef steak Pie. Winter in Australia is an ideal meat pie time. Also of late, Beef Casserole Chuck Steak has been on special at the shops so our freezer is well stocked. Why not make a delicious meat pie with vegetables? That way it literally becomes a one dish recipe. Also consider adding diced swede or perhaps diced parsnip to your meat pie recipe. Whatever suits your family tastes.

electronics tutorials for ham radio

Check out Parts Express Deal of the Week      

Page copy protected against web site content infringement by Copyscape

Please visit VK2TIP's Book Shelf. My personal recommendations, thanks.

Text size: navigation arrow increase navigation arrow decrease

Please visit VK2TIP's Book Shelf. My personal recommendations, thanks.

Wednesday, 18-Mar-2015 17:23:33 PDT



Find us on Google+





new  NEW! ‣ - Amazon Electronic Component Packs. Check out the Amazon Electronic Component Packs page.



Well a meat pie is known in other parts of the world as a Beef steak Pie. This meat pie recipe started off from my "Steak and Kidney Pie" recipe. Unfortunately on the afternoon I decided to make it, I didn't have any lamb's kidney's left in the freezer. Shock, horror - none left in the freezer and I wasn't going to drive to the shops on a very cold, wet and windy Saturday afternoon. No, I don't use Ox kidneys. The reason for that I suspect is purely a habit on my part.

Beef Casserole Chuck Steak

At the time of writing, it is winter in Australia and an ideal pie time. Also of late, Beef Casserole Chuck Steak has been on special at the shops so our freezer is well stocked with pack sizes ranging from 700 gram to one kilogram. Also good for casseroles and stews.

So left with Beef Casserole Chuck Steak alone to work with I decided to become creative. Why not a meat pie with vegetables? That way it literally becomes a one dish recipe. No need for accompanying mashed potato or greens. Of course you could still have those accompaniments or even a nice tossed salad if you wanted. Whatever suits your family tastes, what I say isn't law or set in concrete.

Possible Variations: Consider adding diced swede [rutabaga] or perhaps diced parsnip, any of your favourite root vegetables, it is all a matter of personal taste and ingenuity.

The most important aspect I've found from experience is to dice the vegetables reasonably small and cut up the Chuck Steak similarly small, somewhere around 10 millimetre cubes. Tedious I know, but well worth it and NO, I wouldn't use a mincer if that thought has just crossed your mind. So this is how and why the recipe emerged. Sorry to be so long winded. The quantities quite happily fit my 275 mm diameter X 32 mm deep Pyrex ™ pie dish. Unfortunately the sheet pastry doesn't, see later.


Slice of Meat Pie

These are what I actually used for this meat pie receipe.

If you can't obtain Beef Casserole Chuck Steak then use some other regular cut of meat used in your location for casseroles or stews. Real quality meat though will likely become as tough as an old boot. Unbelievable but true.


  1. In a suitably large saucepan heat the olive oil over medium heat. Gently saute your chopped onions then add your garlic stirring often. If onions and garlic look like browning too much remove and reduce heat. Add your mixed herbs and stir through.

  2. Add your Beef Casserole Chuck Steak and stir often to brown all over. Once sealed, add your vegetable groups one at a time stirring frequently each time. Add your salt, ground pepper and Worstershire sauce, stirring yet once again.

  3. Reduce heat down to a gentle simmer and allow it to simmer for an hour to an hour and a half. Check often while stirring each time. You will find liquid will emerge from both the meat and the vegetables, just keep a half cup of water on hand if it doesn't. NO don't add water or beef stock at the start, only if it becomes absolutely necessary toward the end.

  4. When cooked to your satifaction, blend flour and butter [roux] together in a cup or small bowel. I also added some Gravox™, a proprietary gravy preparation widely available in Australia long before I was born. This roux mixture is introduced half a teaspoon at a time and thoroughly stirred through. Continue until you have a reasonably thick but not runny everywhere gravy. If too thick or boggy THEN add water in very small amounts until you have the desired consistency. Not gluggy, not runny, remember depending upon the type of potato used, your potato tends to thicken your pie mixture as well.

  5. Once happy with the consistency of the pie filling add your peas. Stir through. Cook for around a further five minutes then remove from the heat to cool down.

  6. Heat your oven to 180°C. Remove pasty from freezer. You can of course use your own puff pastry recipe. Grease you pie dish with butter using a kitchen paper towel ensuring to cover the rim where the pastry will meet the dish.

  7. Spoon the cooled down mixture into the pie dish spreading around until it comes up to the rim. Any left over you can snack on while waiting for the pie or save for something else. Of course it can also be frozen and re-used. Sprinkle your chopped pasley over the pie filling.

  8. Place your thawed pastry over your pie dish. With mine, I have to put it about 2/3rds across the dish due to the difference in pie dish size and the puff pastry width [you can just see the join in the photo of the slice up above]. Trim around the dish with a sharp knife. Using a pastry brush or cotton ball, wash the beaten egg over the pastry. I have to then use the second sheet of pastry and follow the same procedure. If I was classy I could cut out decorative leaves etc. from the left over pastry to put on top of the pie to be fancy la-de-dah. Unfortunately that particular talent always eludes me. Again wash with beaten egg and using a sharp knife stab a few vent holes in the pastry to allow stean to escape.

  9. Bake in your 180°C oven for 30 minuts or until golden. Allow to cool down a little before carving out serving size portions [see photo of serving on bread and butter plate]. I love to put more Worstershire sauce on my serving, you might prefer something different.

Let me know how you go

cooking recipes from Ian Purdie VK2TIP

Copyright Ian C. Purdie © 2000 - 2011, all rights reserved. URL - http://www.electronics-tutorials.com/cooking-recipes/meat-pie.htm

All material at this site may be used by private individuals for their own non-commercial purposes. Single copies of my pages or files may be distributed to other private individuals at no charge, unless other requirements are noted on the relevant page. However, all material remains the intellectual property of Ian C. Purdie, individual contributors, or other sources who gave permission for use of their material at this site. All copyrights and trade marks are reserved by myself or the respective owners. Material may not be republished without prior written permission, nor may it be mirrored on another server without my prior written permission. Other than as provided in these pages or permissions given, translation into another language other than english and hosting pages in another country is stricly prohibited.
Commercial use prohibited without the prior written permission of www.electronics-tutorials.com

Created 25th July, 2011

Updated 25th July, 2011

Contact VK2TIP