A simple but tasty version of a meat pie. Every family member will love it.


  • Ingredients

  • 1kg good quality beef, diced

  • 1-2 tablespoons oil

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 1 tablespoon plain flour

  • 2 tablespoons tomato paste

  • 2 cups (500ml) Wild Orchid Shiraz

  • 2 cups (500ml) beef stock

  • 1 bay leaf

  • Pkt. of pastry (or make your own favourite!)


  • 1.

    Heat oil in a large, heavy-based saucepan over medium heat.

  • 2.

    Brown one third of the beef at a time and set browned meat aside.

  • 3.

    Add onion to the saucepan and saute until softened.

  • 4.

    Add garlic and flour and cook for a minute, stirring to avoid it sticking to the bottom of the saucepan.

  • 5.

    Add remaining ingredients and return beef (and any juices) to pan.

  • 6.

    Cover saucepan and reduce heat.

  • 7.

    Simmer for about 1½ hours until beef is tender, stirring occasionally.

  • 8.

    Uncover the saucepan to reduce any excess liquid towards the end of cooking if needed.

  • 9.

    Add salt and pepper to taste.

  • 10.

    Remove bay leaf and transfer filling to pie dish (about 1.5 litre capacity), or a number of small ramekins if you want individual pies.

  • 11.

    Roll pastry out between sheets of baking paper.

  • 12.

    Cover pie/s and trim excess pastry.

  • 13.

    Brush pastry with egg and cut slits in the top of the pie/s.

  • 14.

    Bake at 180 degrees Celsius for 30 minutes, or until the pastry is golden.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1712kj
  • Fat Total 81g
  • Saturated Fat 22g
  • Protein 124g
  • Carbohydrate 78g
  • Sugar 7g
  • Sodium 1331mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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