An economical dish which makes a little meat go a long way. Enjoy these pies in the summer with a tantalizingly fresh green salad or in winter with potato mash and hot gravy.


  • 2 tabs olive oil

  • 600g oyster blade steak

  • 1 onion (chopped finely)

  • 1 clove garlic (chopped finely)

  • 3 medium carrots (finely diced)

  • 2 medium potatoes (diced)

  • 2 tabs plain flour

  • 1 teas salt

  • .25 teas ground black pepper

  • 1 bay leat

  • .25 teas curry powder

  • 500 mls beef stock

  • 2 tabs Worcestershire sauce

  • .25 cup of continental parsley (finely chopped)

  • 1 cup split peas

  • 3 cups water

  • 1 teas salt

  • Shortcrust pasty for pie bases

  • Puff pastry for pie lids


  • 1.

    Dice the oyster blade steak roughly into 1 cm cubes.

  • 2.

    Mix the flour, salt, black pepper and curry powder in a clean plastic bag. Add the beef and shake until coated with the flour mix.

  • 3.

    Heat the oil in a frypan on stove top and brown the meat on all sides. Remove from pan and set aside. Note: you may need to do this in a couple of batches. Don’t overcrowd the pan.

  • 4.

    Pour the beef stock into the pan and stir to lift all the browned flour mix. Place the beef in a large saucepan with onion, garlic, carrots, potatoes, stock mix from the frypan, Worcestershire sauce, bay leat and parsley. Bring to the boil and simmer gently for 1 hour with lid on or until the meat is tender. Set aside to cool. Remove the bay leaf.

  • 5.

    Cook the split peas in the salted water for 40 mins or until mushy. Set aside to cool.

  • 6.

    Pre-heat the oven to 180 C.

  • 7.

    Roll out the pre-prepared shortcrust pasty and line the base of the pie tins. Brush the edges with milk.

  • 8.

    Spoon in the cooled meat mixture and top with mushy peas.

  • 9.

    Roll out the puff pastry and cover the individual pies. Press the puff pasty lid to the shortcrust pastry forming a seal. You can use a fork to press these together.

  • 10.

    Cut a small slit in the top of the puff pastry to allow the steam to escape while the pie is cooking. Brush the puff pasty with milk to glaze.

  • 11.

    Bake the pies on a baking tray in the preheated oven for 15 mins or until golden brown.

  • 12.

    Serve with a fresh green salad and tomatoes.


The half teaspoon of curry powder is not intended to make a curried flavoured filling. This amount is just enough to give the filling a spicy and interesting flavour.

Make the meat filling in the morning, cool and leave in the fridge until you are ready to make the pies. Not only will the flavours blend beautifully in this time, but the filling will be cool which is essential for the assembly of the pies. Some egg yolk in the milk glaze will give a lovely shiny golden glow to your pies.

You can make your own shortcrust and puff pastry or you can purchase these ready-made from the freezer section of your supermarket.

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Posted by jackicamReport
These looked great so I made them. They were delicious! Thankyou