The recipe I used to make this meat pie is a little fancier than the average Australian meat pie.
For one, I slowly cooked the steak over a period of three hours in a tomato base. Secondly, I baked in it a ramekin instead of the more traditional pie crust. And, thirdly, the quality of the average take-away meat pie's ingredients won't be as high as a home cooked one.
All that being said, this meat pie recipe is still a very traditional Aussie dish which takes its roots from British cuisine. And it is well worth the wait as the steak is amazingly tender and full of flavor.
- 2 Tbsp of vegetable oil
- 500 grams of chuck steak, trimmed of fat and cubed
- 1 white onion, diced
- 3 garlic cloves, minced
- 2 Tbsp of all-purpose flour
- 1 cup of beef stock
- 1 can of tomatoes, diced
- 10 brown mushrooms with stems removed, sliced
- 1 egg, whisked for brushing
- 1 sheet of pie pastry
- 1 tsp of sea salt
- Special equipment: small ramekins or pie tins
- In a large pot, heat the oil over a medium heat and then brown the meat in batches. Set aside.
- In the same pot, saute the onion until translucent for about 4 minutes. Add the garlic and stir for 2 minutes.
- Add the flour, stirring well to coat the onion and garlic. Add the beef stock and tomatoes. Stir well.
- Next, add the beef and salt to the pot. Stir several times and then reduce the heat and cover. Cook gently for 1.5 hours.
- After this time, add the mushrooms and cook for another 1.5 hours. Let the meat cool slightly when it's ready.
- Preheat the oven to 200C.
- Spoon the meat mixture into the ramekins or pie tins. Gently lay the pastry over the ramekins and trim the sides. With your fingertips, press the pastry around the edges to seal.
- Brush pastry tops with egg and then bake in the oven for about 30 minutes or until golden brown.
- Serve with a splash of tomato sauce (ketchup) on top.