This beef pie recipe recreates the hearty, comforting style of the iconic Woolworths bakery pies that Australians know and love. It features a rich, savory gravy filled with tender chunks of beef, all encased in a golden, flaky pastry crust. This homemade version is surprisingly simple to make, delivering that classic bakery taste right from your own oven.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 kg (2.2 lb) beef chuck steak, cut into 2.5 cm (1-inch) cubes
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (500 ml) beef stock
- 1 cup (250 ml) water
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 2 sheets shortcrust pastry (for the base)
- 2 sheets puff pastry (for the top)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 180°C (350°F).
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the beef stock and water, stirring to scrape up any browned bits from the bottom of the pot. Add the Worcestershire sauce, tomato paste, bay leaf, salt, and pepper.
- Return the browned beef to the pot. Bring the mixture to a simmer, then cover and transfer to the preheated oven. Cook for 2 hours, or until the beef is tender and the gravy has thickened. Remove from the oven and let cool slightly.
- Increase the oven temperature to 200°C (400°F).
- While the filling cools, line a 23 cm (9-inch) pie dish with the shortcrust pastry. Trim any excess and prick the base with a fork.
- Fill the pastry-lined dish with the cooled beef mixture. Discard the bay leaf.
- Top with the puff pastry sheets, pressing the edges to seal. Trim any excess and crimp the edges with a fork. Cut a few slits in the top to allow steam to escape.
- Brush the top with the beaten egg wash.
- Bake for 30-35 minutes, or until the pastry is golden brown and puffed up. Let rest for 10 minutes before serving.
Tips
- For the best flavor, use a good quality beef stock. If you have time, making your own stock elevates the dish.
- Don’t skip browning the beef in batches. This step develops a deep, rich flavor that is essential to a great pie.
- Ensure the filling is completely cooled before adding the pastry top. A hot filling will melt the puff pastry and make it soggy.
- If you don’t have shortcrust pastry, you can use puff pastry for both the base and the top, but the bottom may not be as crisp.
Serving Suggestions
Serve this beef pie hot, straight from the oven, with a side of mashed potatoes and steamed green peas. It also pairs wonderfully with a simple green salad or some roasted vegetables. For a classic Aussie touch, top with a dollop of tomato ketchup or HP sauce.
Variations
- Cheesy Beef Pie: Add a layer of grated cheddar cheese over the filling before topping with the pastry.
- Mushroom Beef Pie: Sauté 200 g (7 oz) of sliced mushrooms with the onion and garlic for an earthy flavor.
- Beef and Guinness Pie: Replace 1 cup (250 ml) of the beef stock with Guinness stout for a deeper, maltier gravy.
- Individual Pies: Instead of one large pie, use individual pie tins and adjust the baking time to 20-25 minutes.
Storage and Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but the pastry will lose its crispness. The pie can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use any chuck or round steak. Avoid lean cuts like sirloin, as they can become dry during the long cooking time.
Why is my pie filling watery? This can happen if the filling wasn’t reduced enough before baking. Make sure to simmer the filling uncovered for the last 30 minutes of cooking to allow excess liquid to evaporate. Also, ensure the filling is completely cool before topping with pastry.
Can I make this pie ahead of time? Absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to bake, assemble the pie and bake as directed. You may need to add 10-15 minutes to the baking time if the filling is cold.
Do I need to blind bake the shortcrust pastry? No, this recipe does not require blind baking. The filling is cooked and the pie is baked at a high enough temperature to ensure the bottom crust cooks through.
Can I use frozen pastry? Yes, frozen pastry sheets work perfectly. Just make sure to thaw them in the refrigerator overnight before using.
What is the safe internal temperature for the beef? Since the beef is cooked in a liquid until tender, it will reach well above the USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts of beef. However, you can always check with a food thermometer to ensure it has reached at least 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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