Meat Pie1 Serving

Meat Pie

For 6 person
2 hours
17 ingredients
Chuck Eye Roll
A pleasant combination of soft beef chuck eye roll and a crispy pastry.

Meat Pie

  • 1.2 kg of Darling Downs Chuck Eye Roll

  • salt

  • pepper

  • olive oil

  • 1 onion

  • 4 rashers of bacon

  • 2 garlic cloves

  • 250g mushr

  • 2 tbsp tomato paste

  • 2 cups beef stock

  • 1 cup red wine

  • 355ml dark beer

  • 2 thyme sprigs

  • 3 bay leaves

Egg Wash
  • 375g sheet shortcrust pastry, defrosted

  • 1 egg yolk beaten

  • 1 tbsp milk



Preheat oven to 180 C. Heat half the oil in a large frying pan over medium-high heat, add wagyu in batches.

Step 2

Heat remaining oil in a large casserole, add onion, bacon and garlic and saute for 4-5 minutes until onion is tender and fragrant. Add mushrooms, brown well, then add tomato paste, stir until darkened

Step 3

Add stock, wine, dark beer, thyme leaves and herbs and stir to combine.

Step 4

Cover with a lid and cook in oven for 1 ½ - 2 hours until wagyu is tender. Stir until mixture comes to the boil and sauce thickens. Discard herbs and transfer to a pie or baking dish and refrigerate to cool completely.

Step 5

Preheat oven to 180 C. Place the pastry on a baking tray and fill it with the fillings from the fridge.

Step 4

Cut out pastry to cover pie top with a 2cm overhang, place over wagyu mixture and press the overhang to the sides of the pie dish to seal. Cut a hole in the centre of the pastry to allow steam to escape, then brush pastry with egg wash, scatter any extra thyme leaves, and salt and pepper.

Step 5

Place on a baking tray and bake for 25-30 minutes until the pastry is golden brown. Serve!

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