- 500g beef mince (ground beef)
- 1 large brown onion, diced finely
- 3 large button mushrooms, diced
- 3 cloves garlic, mashed
- 1 cube beef stock (bouillon)
- 1 cup water
- 1/4 cup tomato sauce (or ketchup)
- 3 tablespoons plain flour
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon oregano
- 1-2 shortcrust pastry sheets (or 1 pre-assembled pie base)
- 1-2 puff pastry sheets
- 1 egg, beaten
- Add olive oil to medium saucepan over medium heat.
- Add meat, onions and garlic to saucepan and brown.
- Add mushrooms and cook for an additional minute, stirring occasionally.
- Add 3/4 cup water, beef stock, tomato sauce, oregano and Worcestershire sauce to saucepan; stir to combine.
- Cover the saucepan and simmer for 15 minutes.
- Add flour to 1/4 cup of water and stir thoroughly so it becomes a smooth paste.
- Add the flour paste to meat mixture; stir to combine.
- Put the meat mixture to the side to cool completely.
- Preheat oven to 200°C (400°F)
- Grease pie dish and line with shortcrust pastry.
- Add enough meat mixture to full the pie dish.
- Brush edges of the shortcrust pastry with egg.
- Place puff pastry on top and press the edges down using a fork.
- Trim the edges of the top and brush with egg.
- (Optional) The remaining puff pastry can be used to make decorations for the top of the pie.
- Bake in the preheated oven for 10 minutes.
- Reduce heat to 180°C (350°F) and bake for an additional 20-25 minutes, or until the top is golden brown.
These pies are great served with hot chips, vegetables or salad.
- You can substitute the beef stock with vegetable stock for a less meaty flavour.
- You can substitute the beef mince with steak cubes.
- The left over meat mixture can be used to make mini pies or goes well mixed with rice.
- Vegetables such as peas, carrots and potatoes can be added to the mix mixture in step 3 to make meat and vegetable pies.
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