Steve's Steak & Veg Pie

OK so I’m a health-conscious 50 something bloke. I follow a healthy Mediterranean diet - I keep the red meats, saturated fats and refined carbs to a sensible minimum. But on a Sunday arvo, when the footy’s on, sometimes you just NEED a meat pie.

Rather than buying one laden with salt, saturated fat and mystery meat, I decided to make my own. It was pretty simple to throw together and it tasted amazing. I’m sharing the recipe so you can make one for yourself!

You will need

A pie tin

Ingredients

300g rump steak, chopped into cubes
1 small onion, peeled and diced
2 small carrots, peeled and finely diced
1 cup frozen peas
6 mushrooms, finely sliced
1 tablespoon olive oil
1/2 teaspoon corn flour
1/2 teaspoon flour (I used besan/chickpea flour because that’s what we had in the pantry)
Salt and pepper to taste
2 sheets ready made puff pastry
Olive oil or butter to grease pie tin and brush on pie top

Method

Preheat oven to 200 degrees celsius.
Lay out the two sheets of frozen pastry to thaw.
Place all items except the flours in a frying pan or pot and cook for 10 minutes, or until cooked through.
Add in the cornflour and besan flour and stir through.
Season with Salt and pepper to taste and remove from heat.

Spray or brush a pie tin with olive oil or butter - - olive oil is the healthier choice!
Lay one sheet of puff pastry in bottom of pie tin. If there are any holes or tears, use pastry scraps to cover them (see my pics below).
Spoon beef and veg mixture into pie.
Top with second sheet of pastry.
Trim edges with a knife.
Brush top of pie with olive oil or melted butter - olive oil is the healthier choice!
Cut a few vents into the pie top.

Bake in oven for 25 minutes.

When ready, remove from oven, cut a generous slice (see mine below), top with your preferred tomato sauce and enjoy while barracking for your team. Go Saints!!

Check out my step-by-step pics below: