Family Meat Pie
Ingredients
- 800g/ 1.6lb chuck beef
3.5cm/1.4″ cubes, Note 1
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
plus more as needed, or vegetable or canola
- 30g / 2tbsp unsalted butter
- 200g / 7 oz mushrooms
smallish, halved, larger ones quartered
- 125g / 4 oz streaky bacon
cut into 1 x 1.5cm / 0.4 / 0.6″ cubes
- 1 onion
cut into 2cm / 0.8" cubes
- 2 garlic cloves
minced
- 1 celery
cut into 1cm/0.4″ slices, split wide end of celery lengthwise, don’t want giant celery chunks
- 1 carrot
halved, 1cm/0.4″ slices, quarter very thick end if needed
- 330ml / 11 oz Guinness
Note 2
- 2 cups beef stock
homemade or store bought low sodium, Note 3
- 1 cup water
- 1/4 tsp salt
- 3/4 tsp coarsely crushed black pepper
plus more as desired
- 4 tbsp flour
- 60g / 4 tbsp unsalted butter
softened
- 1 quantity shortcrust pastry
homemade or store bought, Note 5
- 1 sheet puff pastry
for lid, Note 6
- 1 egg
lightly whisked
- Ketchup or Aussie Tomato Sauce
for serving
Directions
- 1
- 2
Preheat oven to 180°C/350°F (160°C fan).
- 3
Brown beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy based pot over high heat. Brown beef aggressively in 2 to 3 batches (do not crowd pot, else it gets watery instead of browning). Then remove beef into a big bowl.
- 4
Wipe down pot: Wipe pot clean of burnt bits, if needed.
- 5
Cook bacon: Cool pot, add bacon. Place pot back onto medium heat. When you see some fat starting to melt, turn heat up to medium high and cook bacon until golden. Then remove into bowl with beef.
- 6
Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Cook mushrooms until golden with a pinch of salt and pepper. Remove into separate bowl with slotted spoon.
- 7
Cook other vegetables: Add onion, garlic, carrot and celery then cook for 5 minutes until onion is soft and sweet, not too golden. Add oil if needed, but bacon fat + residual butter should be enough.
- 8
Oven slow cook: Add beef, bacon, Guinness, water, stock, 1/4 tsp salt and 3/4 tsp pepper. Stir then bring to simmer. Cover with lid, then transfer to oven for 1 hour.
- 9
Add mushrooms, then continue cooking in the oven for a further 1 hour. Meat should be starting to be tender at this stage.
- 10
Thicken Sauce and Cool:
- 11
Stove reduce: Remove pot from oven. Remove lid, then simmer on low heat for 20 minutes to reduce sauce. Meat should now be "fall-apart-tender" but just holding form (not disintegrating).
- 12
Sauce thickener (Beurre Manié – Note 4): Mix together butter and flour until smooth.
- 13
Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for another 2 minutes. Sauce should be thicker than a normal stew, like a honey consistency. Sauce will not thicken any more in oven, so make it exactly what you want – Note 7. Also, there will be more sauce than you expect for a pie – some gets absorbed by pastry (but won't make it soggy).
- 14
Cool: Cover pot with lid, then let it cool completely, preferably overnight. (Note 8)
- 15
Assemble and bake:
- 16
Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Then let it cool for at least 15 minutes (stays crispier).
- 17
Preheat oven: Turn oven up to 200°C/390°F (180°C fan).
- 18
Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound).
- 19
Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet. Trim excess with scissors, press to adhere to edges. Then press the tip of a fork around the edge to make little crimps (to further adhere + decorative).
- 20
Egg wash: Brush top with remaining whisked egg, then make a 2.5cm / 1" X incision in middle to allow steam to escape (stops lid doming).
- 21
Bake: Bake 45 – 50 minutes until top is super golden. Rest 5 minutes. Brag in comments below that you made this magnificent pie. Save Nagi a slice. Then serve remainder with ketchup or Aussie tomato sauce!
Family Meat Pie
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply satisfying, hearty meal that feels like a warm hug? This Family Meat Pie delivers a classic comfort food experience, bringing rich, savory flavors to your table.
What makes this Family Meat Pie truly exceptional is the slow-cooked dedication to flavor. Imagine tender, fall-apart chuck beef braised in a robust Guinness-infused gravy, enriched with savory mushrooms and aromatic vegetables. This careful layering of flavors, combined with two distinct, golden pastry crusts—a sturdy shortcrust base and a flaky puff pastry lid—creates a textural and taste sensation that's far superior to any store-bought version.
Expect a symphony of rich, umami flavors with every bite. The slow-cooked beef melts in your mouth, enveloped in a dark, complex gravy that boasts subtle notes from the Guinness and a gentle sweetness from carrots and onions. Earthy mushrooms and crisp celery provide delightful textural contrast, all encased within a crisp, golden pastry shell. While it requires patience and a good amount of time in the kitchen for the filling to develop its full potential, the reward is a deeply comforting and immensely satisfying main course that’s well worth the effort.
Feel free to customize this pie to your family's preferences. If Guinness isn't available, you can substitute it with extra beef stock for a slightly milder but still rich flavor. Consider adding other root vegetables like parsnips or potatoes to the filling for extra heartiness. For a vegetarian option, you could adapt the filling with a mix of lentils, root vegetables, and mushrooms in a rich vegetable broth, though the cooking times would differ.
This impressive Family Meat Pie is the ultimate centerpiece for a cozy family dinner or a special gathering. Serve it piping hot alongside a simple green salad or some steamed greens to balance its richness. Don't forget a side of ketchup or a traditional Aussie tomato sauce for a truly authentic touch.