Entree: Australia – South Australia – Adelaide Hills Beef Pie (Traditional Australian beef pie of slow-braised beef in rich gravy baked under pastry)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, finely chopped (about 8 oz/225 g)
- 2 garlic cloves, minced (about 6 g)
- 2 tbsp (30 g) tomato paste
- 1/4 cup (30 g) all-purpose flour, plus extra for dusting
- 1/2 cup (120 ml) red wine (preferably Shiraz)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 medium carrots, diced (about 8 oz/225 g)
- 1 cup (150 g) frozen peas
- 2 tsp (10 ml) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- salt and freshly ground black pepper
- 1 (9-inch) sheet shortcrust pastry for the base, about 10 oz (280 g)
- 1 sheet puff pastry, thawed, for the top, about 8 oz (225 g)
- 1 large egg, beaten (about 50 g) for egg wash
- 1 tbsp (15 g) unsalted butter, cut into small knobs

Instructions

1. Preheat oven to 400°F (200°C). Pat the beef cubes dry and toss with 2 tbsp (24 g) of the flour and a pinch of salt and pepper.
2. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches until well seared, about 3–4 minutes per side. Remove and set aside.
3. Reduce heat to medium, add butter, then sauté the chopped onion and carrots until softened, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes.
4. Sprinkle the remaining 2 tbsp (16 g) flour over the vegetables, stir to coat and cook 1 minute. Deglaze with the red wine, scraping up browned bits, then add beef stock, Worcestershire sauce, soy sauce (if using), thyme, and bay leaves.
5. Return the seared beef to the pot, bring to a simmer, cover, and braise gently on the stovetop or in the oven for 1.5–2 hours until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper and remove bay leaves. Stir in peas and heat through.
6. Reduce oven to 375°F (190°C). Line a 9-inch (23 cm) pie dish with the shortcrust pastry, trimming excess. Fill with the beef mixture, leaving a small border. Dot the top with the knobs of butter.
7. Roll the puff pastry to fit and place over the filling, trimming and crimping the edges to seal. Brush the pastry with the beaten egg.
8. Bake for 30–40 minutes until the pastry is puffed and deep golden. Let rest 10 minutes before slicing and serving.