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Family beef pie

  • 0:20 Prep
  • 1:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 500g beef mince
  • 2 tablespoons instant gravy powder
  • 2 tablespoons barbecue sauce
  • 2 cups Fresh tomato sauce (see related recipe)
  • 1 cup carrot, roasted
  • 1 cup pumpkin, roasted
  • 1 cup potato, roasted, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 sheet frozen shortcrust pastry, partially thawed
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten


  • 1
    Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring, to break up mince, for 8 minutes or until browned.
  • 2
    Add gravy powder and barbecue sauce. Cook for 1 minute. Stir in tomato sauce. Simmer for 5 minutes. Remove from heat. Season with pepper. Add carrot, pumpkin, potato and parsley. Stir to combine. Cool.
  • 3
    Meanwhile, preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Grease a 24cm (top) ovenproof pie dish. Line base and side with shortcrust pastry, trimming to fit. Line pastry with baking paper. Fill with ceramic weights or uncooked rice. Bake for 10 minutes. Remove weights. Bake for 5 to 10 minutes or until pastry is golden. Cool for 20 minutes.
  • 4
    Spoon mince mixture into pastry case. Brush edge of pastry case with a little egg. Place puff pastry over filling. Trim edge. Press edge with a fork to seal. Brush top with egg. Using a small knife, cut 2 small slits in top of pie to allow steam to escape. Bake for 30 to 35 minutes or until pastry is puffed and golden. Stand for 5 minutes before serving.

Source: taste.com.au


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