Family-sized beef pie recipe
Now that winter is coming, we'll take any excuse to break out the slow cooker - even when it comes to this delicious pie filling! For that hearty and full-bodied flavour, why not?
- 2 carrot (grated)
- 2 celery stalk (diced)
- 500 g beef mince
- 2 tbs Vegemite
- 2 tbs barbecue sauce
- 1/2 cup water
- 2 tbs plain flour
- 3 sheet puff pastry
- 1 egg
- 1/4 cup milk
Gather the ingredients and preheat your oven to 180C (160C fan-forced).
Fire up the slow cooker and add the carrots, onion, celery, beef, Vegemite, barbecue sauce, water and flour. Let this stew for six hours (this can be done overnight). Alternatively, cook the mixture on the stove top on a medium heat until the celery is soft.
In a lightly greased pie tin, use 1.5 sheets of pastry to make the base. Poke some holes in it and then fill with pie weights or dry beans and blind bake for 15 minutes. Remove the weights.
Once the pastry and the mixture are ready, fill the baked base with meat and use the remaining pastry to cover it up. Make sure you put some holes in the top of pastry for the steam to come out. Now mix up the egg and milk and brush it over the top.
Let your little person decorate the pie with shapes cut out of the left over pastry (optional) and bake it for 30 minutes.
- You could actually make the filling of this pie on the stove top, but slow cooking it the night before means it will have that gorgeous infusion of flavours that only comes with day-old pie. Yum!
- Get the kids to help out with making the pie crust.
- Recipe created by Barbara O'Reilly for Kidspot.