Indulge in the perfect symphony of my Aussie Meat Pie Recipe – a masterpiece featuring rich, thick gravy, chunky steak, and golden puff pastry. Slow-cooking ensures ultra-tender beef, developing a deep, rich flavour. This intricately layered steak pie offers satisfaction in every bite. You can expect to get approx. 12 standard individual pie servings from this recipe. I used non-stick tins that were around 120mm wide. For the ultimate pie perfection, check out my tips and tricks in the notes below. As a bonus, explore an effortless swap-out recipe for the most mouthwatering Lamb Pie you'll ever savour.
Ingredients
Meat filling:
• Extra Virgin Olive Oil (Evoo) or preferred cooking oil, enough to lightly coat the bottom of saucepan
• 1.3 kilo Beef Chuck Steak (with bone, 1.5 kilo)
• 1 medium size, Brown Onion
• 1-2 Garlic clove
• 2 tbsp Plain GF Flour
• 500ml Beef Bone Broth
• 4 tbsp Gravy Powder
• 150 ml Water (to use with the gravy powder to make a slurry)
• 1 Beef Stock Cube/Condensed Stock Pot
• 25ml: Worcestershire Sauce
• 2 tbsp: BBQ Sauce
• 2 tbsp: Tomato Paste
• ½ tsp Fantasea-salt (or regular sea salt)
• 1 tsp: Cracked Pepper
• 1 tbsp: Onion Powder
• 1 tsp Fresh Lemon Thyme Leaves, removed from stem
• 1 Bay Leaf
• 500ml Water. Add more as needed to adjust thickness
For the pie:
• Shortbread Pastry: Enough to cover 12 pie tin bottoms.
• Puff Pastry: Sufficient amount for 12 pie lids (approx. 4 sheets)
• 1 Egg, beaten: Used for sealing pastry lids and brushing over the tops of pies.
Instructions
1. Trim excess fat from the chuck rib steak.
2. Heat evoo in a large saucepan.
3. Brown the meat around all edges.
4. Set the meat aside temporarily.
5. Add diced onion and garlic; simmer until softened.
6. Incorporate flour, then add bone broth, ensuring thorough mixing.
7. Return the reserved meat to the mixture.
8. Introduce a slurry of the gravy powder and water, followed by all remaining ingredients (excluding pastry and egg).
9. Maintain a low simmer for around 1.5 - 2 hours, stirring every 20 minutes, to prevent sticking. Add 50ml water as needed to maintain the desired consistency but keeping a thick consistency.
10. Pre-bake (blind bake) shortcrust bases in pie tins.
11. Allow the mixture to cool for 30+ minutes.
12. Remove Bay Leaf and Bones.
13. Spoon meat filling into pie tins and cover with puff pastry lids.
14. Use the egg to seal edges and brush over the tops.
15. Bake for approximately 25 minutes until tops are golden and the mixture inside is heated throughout.
Beef Notes:
Select a suitable slow-cooking beef like braised or chuck steak. When using bone-in beef, sear and dice it, and incorporate the bones to add to the overall flavour, remembering to remove them later. Brown the beef in small batches to avoid overcrowding, ensuring an even sear enhances the rich flavour. Slow cook for up to 2.5 hours for optimal taste and tenderness.
Pastry Notes:
Lining the pie tins with shortcrust pastry and pre-baking ensures they stay firm and hold together well. Allowing the meat mixture to cool before filling avoids any risk of a soggy pie base. Seal the deal with puff pastry, serving as the golden lid, brushing over with beaten egg for an irresistible flaky finish we all love in a pie!
Bonus Variation: Lamb and Rosemary Red Wine Pie
Follow the same directions, with a few ingredient swaps:
• Replace Red Meat with Lamb
• Substitute BBQ Sauce with 120ml Red Wine/Red Wine Jus-Sauce
• Swap Thyme for 1 and ½ tbsp SMASH Greek Lamb Rub
• Swap out the Bay Leaf for a Rosemary Sprig, or leave out
Choosing your favourite between the two might prove challenging!