Healthy Dad-Friendly Meat Pie


15 Mins Prep + 1 Hour 55 Mins Cooking

tuna and zucchini slice

Serves 6 I Per serve: 1176 Kj (281 cal) per serve



500g Lean Beef Chuck Steak, fat trimmed and cut into 3cm cubes

1 Red Onion, finely diced

1 Carrot, peeled, finely diced

2 Celery sticks, fined diced

½ Red Capsicum, chopped

2 Garlic cloves, crushed

3 Large Mushrooms, diced

3 Sprigs Fresh Thyme

2 tbs Plain Flour

2 tbs Tomato Paste

1 tbs Worcestershire Sauce

1½ cups Reduce Salt Beef Stock

½ cup Red Wine (or ½ cup beef stock)

1 sheet Puff Pastry

1 tbs Milk


  1. Preheat oven to 190°C.
  2. Heat a large non-stick saucepan over medium to high heat. Brown beef until golden, set aside. In the same saucepan, cook onions, carrot, celery, capsicum and garlic for 4-5 minutes or until soft. Add thyme and mushrooms and cook for further 2 minutes.
  3. Add flour and tomato paste, stirring well for 1 minute.
  4. Place beef back in the pan and add wine, stock and Worcestershire sauce. Bring to the boil then reduce heat and cover for 90 minutes.
  5. Remove pastry sheet from freezer and allow to thaw.
  6. Place beef filling into pie dish and cover with pastry, tucking in the sides. Brush with milk and bake in oven for 25 mins or until golden on top.
  7. Remove and allow to cool slightly before serving.
DinnerRuth Burton