Dive into this hearty rump beef pie recipe
OWNER-chef Adrian Richardson of Melbourne's La Luna shares his favourite hearty Aussie Beef pie.
- 1 kg rump or gravy beef, diced
- Salt and pepper to taste
- 4 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, finely chopped
- 1 medium carrot, fine diced
- 2 sticks celery, finely diced
- 3 cups beef stock
- 1/4 cup port
- 3 tbsp corn flour, mixed to a paste with 1-2 tsp of water
- 2 tbsp chopped parsley
- 1kg frozen pastry, thawed
- 2 egg yolks, lightly beaten
- 4 tablespoons milk
- Heat half the oil in a heavy based saucepan or casserole dish over a medium heat.
- When the oil is sizzling, brown seasoned beef in two to three batches until
- brown. Transfer to a plate.
- Add the rest of the oil to the pan. Cook the onion, garlic, carrot and celery for 5 minutes, Return the beef to the pan and sauté for 2-3 minutes. Add the beef stock and port and stir. Bring to the boil, lower the heat and simmer uncovered for 45 minutes, stirring from time to time.
- Stir in the corn flour paste and parsley and simmer for another 3 minutes. Remove from the heat and leave to cool.
- Preheat the oven to 200°C and lightly grease 6 x 12cm pie tins. Cut circles to line the pie tins, leaving about a 2cm overhang. Spoon in the filling approx. thre-quarters full. From the remaining pastry cut 6 x 12cm circles to form the pie lids.
- Lightly brush the rim of the pies with an egg and milk wash, and place the lids on top. Press the edges firmly to seal, then trim off any surplus pastry.
- Make a small cut in the pastry lid and bake for 20 minutes until the pastry is cooked on the underside and the top is golden brown.
- Crush the minted peas with a fork or blitz to make a coarse puree. Serve each pie on a generous spoonful of mushy peas with mash and gravy on the side. Douse in tomato sauce and enjoy.
Preparation: 30 minutes
Cooking: 20 minutes
Tip: Making a small cut in the pastry lid to allow steam to escape as the pies bake.