This recipe is thanks to Meat and Livestock Australia.


  • Beef Filling:

  • Simple beef casserole

  • Pastry:

  • 1½ cups (225g) plain flour

  • Pinch of salt

  • 125g chopped cold butter

  • ¼ cup (60ml) of cold water


  • Pastry::

  • 1.

    Place plain flour, salt and chopped cold butter in a food processor, process until the mixture is fine and crumbly.

  • 2.

    With the motor running, slowly add cold water, and process. The mixture should begin to come together and then form a ball. Add a little more water if needed.

  • 3.

    Turn the pastry onto a lightly floured board, and gently knead for 30 seconds. Flatten it out to a small round, cover with plastic wrap and refrigerate for 30 minutes.

  • The Pie::

  • 1.

    Preheat the oven to 200°C. Take your pastry from the fridge so it warms up a little, making it easier to roll.

  • 2.

    Place the beef mixture into the pie dish. Beat an egg and a little milk together (egg wash).

  • 3.

    Roll pastry out to the same shape as your pie dish but just a little larger so it will sit comfortably over the top.

  • 4.

    Cut a ribbon of pastry from the edge of the rolled out pastry and press it around the rim of the pie dish.

  • 5.

    Carefully roll the pastry onto the rolling pin and ease the pastry onto the pie dish.

  • 6.

    Trim any overhang, seal the edge by crimping the pastry together. Make a small slash over the top of pastry (for steam to escape).

  • 7.

    Brush it with the egg wash. Decorate the top with the pastry trimmings if you like. Or you could give it a light dusting of fine polenta.

  • 8.

    Cook for 40-45 minutes, or until pastry is golden brown and beef mixture is bubbling.


The pastry quantity makes a buttery shortcrust pastry, enough to cover a 24cm pie dish.

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