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.
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MEAT PIE RECIPE
Authored by Ian C. Purdie VK2TIP
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WHAT MEAT PIE RECIPE?
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.
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.
These are what I actually used for this meat pie receipe.
- olive oil
- 700g Beef Casserole Chuck Steak - diced to about 10 mm [3/8"] discarding most but not all fatty pieces. See photo above.
- 1 medium onion diced
- 3 cloves of garlic crushed or sliced - your choice - your tastes
- 2 medium potatoes diced to about 10 mm
- 1 medium carrot diced to about 10 mm
- teaspoon of mixed herbs
- salt & ground black pepper
- a real good slug of Worstershire sauce - essential, even vital. Don't forget to shake the bottle!
- about half a cup of frozen peas
- tablespoon plain flour
- tablespoon butter [or spreading margarine] - plus extra for buttering your pie dish
- fistful of chopped parsley
- two sheets of puff pastry - depends upon your pie dish size
- One beaten egg for glazing pastry
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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Created 25th July, 2011
Updated 25th July, 2011