By Marie Muccio
It’s footy finals season and what better way to celebrate than with an iconic meat pie. Not just any meat pie but an EPIC meat pie.
What’s in a meat pie? Sometimes it can be hit and miss but I can assure you this pie is as good as your bakery pie and has nothing but beef, veggies and a rich gravy, all enclosed in a delicious buttery, flaky pastry.
Those frozen store-bought pies may look the part but you just never know what you are going to get and I think most of us don’t want to know!
This meat pie recipe not only tastes great but is going to have a whole lot more goodness and a lot more actual meat!
I get it. You’re thinking you don’t have time to bake a pie on a weeknight with work and sport on the agenda but I’m going to show you a cheats meat pie that doesn’t involve hours of cooking but still delivers a delicious and hearty meal the whole family will love! And the kids won’t know you have packed in stacks of veggies! It’s a winner!!
Ingredients
- 1 onion diced
- 2 celery stick diced
- 1 carrot diced
- 1 zucchini diced
- 1 kg beef mince
- 1 cup beef stock
- 1 can chopped tomatoes
- 1 tbs tomato paste
- 1 tbs Worcestershire sauce
- 4 sheets puff pastry
- 1 egg lightly beaten
- 2 tbs sesame seeds
Method
- Preheat oven to 180 deg
- In a large frying pan on med heat add oil and fry onion and celery until soft. Around 6 minutes.
- Add carrot and zucchini and continue to cook for a few minutes.
- Add the mince and cook until browned.
- Add beef stock, tomatoes and tomato paste and Worcestershire sauce. Bring to a simmer then reduce to low and cook for 25 minutes.
- Meanwhile lightly grease an oven pie dish and lay 1 1/2 sheets of the pastry to line the base.
- Carefully spoon in the meat mixture and use the remaining pastry to cover and enclose the pie.
- Brush the pie with the egg wash and sprinkle over the sesame seeds.
- Bake in the oven for 30 minutes or until the pastry is golden.
