Deconstructed Aussie Meat Pie presents an easy way to get a classic Aussie pie flavour without slow cooking the beef and “constructing” the pie. A tasty true blue family meal any night of the week.
Deconstructed Aussie Meat Pie
- casserole pot, dutch oven
- 500 g beef mince, lean
- 1 tbsp olive oil
- 1 lge red onion, finely chopped
- 1 tablespoon flour plain
- 1 cup beef stock, or chicken stock, or wine
- 2 tablespoon tomato paste
- 1 tbsp Worcestershire sauce
- 1 bay leaves
- 1 tsp Vegemite
- 50 g baby spinach
- 375 g puff pastry, thawed
- 500 g potatoes, for potato mash
- 2 cups frozen Peas
- 1 egg/s, lightly beaten
- Preheat oven to 220°C (200°fan-forced). Heat oil in a large non-stick frying pan over medium-high heat and cook onion for 2-3 minutes or until softened. Add mince and cook for 3-4 minutes, stirring with a wooden spoon, until browned.
- In a small bowl mix flour with stock until smooth. Add stock mixture, tomato paste and Vegemite to mince. Stir and bring to the boil. Add Worcestershire sauce and a bay leaf. Reduce heat to medium-low. Simmer gently for 10 – 15 minutes until mixture has thickened. Stir through spinach until wilted. Season to taste.
- While the pie mixture is simmering, steam or boil some water, peel the potatoes and prepare the mash. Place the peas in a microwave-proof dish, cover in cling wrap and set the timer to approx 2½ minutes – depending on the power of you microwave. Start the peas just as you are preparing to serve.
- Meanwhile, using a small sharp knife, cut pastry into 4 rounds slightly bigger than four 1-cup capacity ramekins. Place pastry rounds onto a large tray lined with baking paper. Gently mark the edges of the pastry with a fork. Lightly brush pastry with egg and bake in the oven for 20 minutes or until crisp, golden and puffed.
- Divide warm pie filling between ramekins and top with pastry rounds. Serve with mash potato, peas and extra tomato sauce.
- You could also use diced beef for this recipe instead of mince – dice the beef into 2cm pieces and increase the cook time to around 60 minutes.
- You could also line a pie dish with the pastry and “re-construct” the recipe to make finished pies.
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.