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Meat pie everyone will love

A hearty beef pie is the perfect dish for a Sunday night dinner with the family. Start cooking late in the afternoon and let the aromas fill the house. This has got to be the easiest way to get the kids to the table!

Pot pie

Mushroom, beef and leek pie

Serves 6

This family-sized beef pie is the ideal comfort food for a cold winter’s night in. Serve with sides of mushy peas and potato mash.


  • 800 grams beef
  • Cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • ¼ cup plain flour, sifted
  • 1 leek, chopped
  • 10-12 medium mushrooms, chopped
  • 2-3 cups beef stock
  • Splash red wine (optional)
  • Splash balsamic vinegar
  • 1 packet tomato paste
  • Salt and pepper, to taste
  • 1-2 cups gravy
  • Thickened cream
  • Tabasco sauce
  • Cornflour, sifted
  • Frozen puff pastry, just thawed
  • Uncooked rice, for baking blind


  1. Preheat the oven to 200 degrees C.
  2. Chop the beef into chunks.
  3. Heat the oil in a large saucepan on a high heat, then sear the chopped beef. Remove and set aside.
  4. Turn the heat down a little, and add the onion and garlic to the pan. Cook until tender, then add the sifted flour and fry for one minute.
  5. Add the chopped leek, mushrooms and stock, then stir.
  6. Pour in the wine and balsamic vinegar. Give the mixture a stir, then add the salt, pepper and tomato paste to taste.
  7. Add gravy and bring to the boil.
  8. Add the seared beef and stir in the cream and Tabasco sauce.
  9. Cover and simmer for 1.5-2 hours or until the meat is cooked and the mixture is nice and thick.
  10. Uncover the mixture for 10 minutes or so. Sift in some cornflour if the pie filling needs to thicken up.
  11. Grease a large pie dish and line with pastry. Add rice and bake blind in the preheated oven for about 10-15 minutes or until just brown.
  12. Pull the pastry out of the oven, remove the rice and fill with the beef mixture. Cover the top of the pie with a sheet of pastry and cut holes with a sharp knife to allow air to escape. Brush the top of the pie with butter and season with pepper.
  13. Place the pie back in the oven and bake for about 20 minutes or until golden.

Potato mash side

Serves 4


  • 600 grams potatoes
  • Salt and pepper, to taste
  • 30 grams butter, chopped
  • 1/4 cup warm milk


  1. Peel and chop the potatoes. Bring a large pot of salted water to the boil and cook the potatoes for about 15-20 minutes or until soft. Drain.
  2. Place the potatoes and butter in a pan on a low heat and mash well.
  3. Add the milk and stir until combined.
  4. Season with salt and pepper. Serve warm.

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