Recipes Meat Pie Australia

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Australian Meat Pie:
2 tablespoons canola oil
1 ounce bacon, small dice
1 medium Spanish onion, medium dice
1 teaspoon garlic, minced
1 pound beef tenderloin (cut into 1 inch strips)
1/4 teaspoon nutmeg
1/4 teaspoon celery salt
1 tablespoon all purpose flour
1 1/2 teaspoons thyme, fresh chopped
4 fluid ounces Australian beer
2 ounces beef stock or low sodium bouillon
2 teaspoons Worcestershire sauce
Kosher salt
Black pepper, fresh ground
4 each, mini savoy pie shells, 4" diameter, fluted 1" deep
12 ounces Roasted Garlic Mashed Potatoes
2 fluid ounces tomato sauce (ketchup)

Roasted Garlic & Herb Mashed Potatoes:
12 ounces Idaho potatoes, peeled, large dice
2 ounces butter, unsalted
1/2 cup whole milk
1 tablespoon roasted garlic puree
Kosher salt
Black pepper, fresh ground
1/2 tablespoon Italian flat parsley, rough chop
1/2 tablespoon chives, thinly sliced

Method of Preparation for Mashed Potatoes:
In soup pot, place potatoes and enough water to cover, on a medium heat. In a small saucepan, heat milk and butter until hot. Potatoes are done when they fall off fork, about 20-25 minutes. Drain potatoes of all water and using a potato ricer, rice potatoes into a warm bowl, add garlic puree, milk and butter, mix completely. Add parsley and chives, season with salt and pepper to taste. Reserve hot for pies.

Method of Preparation for Meat Pies:
Toss beef with flour and season with salt and pepper. In heavy bottom non-reactive frying pan, render bacon until half cooked, add onions and garlic and saute until onions are translucent. Add oil and when hot, brown the beef on all sides. While cooking, sprinkle with nutmeg, celery salt and thyme. Turn heat to low and deglaze pan with beer. Next add beef stock, simmer 1 minute, mixture will thicken. Add Worcestershire and season as necessary with salt and pepper. Reserve hot for pies.

Put 3 ounces of potatoes into each pie shell. Divide meat mixture among the four potato filled pie shells. Drizzle with tomato sauce.