How To make Beef Eater Pie

My BEST Aussie Meat Pie | Marion's Kitchen

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Gordon Ramsay's Shepherd's Pie

Kreatopita: Greek Beef & Phyllo Pie

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Ingredients
1 pound (500g) #4 phyllo, thawed and at room temperature
3/4 lb (340g) unsalted butter, melted
3-4 roasted red peppers, diced
feta cheese: as much as you want
shredded mozzarella or gouda cheese: as much as you want
1/2 cup or more Panko breadcrumbs
For the Meat Sauce:

1 and 1/2 - 2 lbs (about 500g) ground beef
1 large onion, finely chopped
1/4 cup olive oil
5-6 garlic cloves, grated
16 oz (450g) crushed tomatoes
1 teaspoon salt or more
1/2 teaspoon freshly ground black pepper or to taste
1 teaspoon ground sweet paprika
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon crushed dried oregano or thyme
Instructions
Preheat the oven to 400 °F, 200 °C.

Make the Meat Sauce: Ina. large pot over medium heat, add the onion with the olive oil and a pinch of salt. Cook the onons until soft and golden. Add the garlic and warm through. Add the ground meat, the seasonings (except for the thyme/oregano) and tomatoes. Mix together and cook over medium-high heat for about 25 minutes or until thickened. Remove from heat and add the oregano. Taste and adjust seasoning if needed. Add double the crushed tomatoes if you prefer a thicker sauce.

Assemble the Pie:

In a large baking pan (half-sheet pan will work or a roasting pan) add the breadcrumbs in an even layer.

Divide the phyllo into 2 equal stacks. Layer the first stack in the pan and drizzle butter in between the phyllo layers (see video).

Crumble some feta cheese into the center of the phyllo . Add the meat sauce on top. Spread the diced roasted peppers over the meat sauce. Top with shredded cheese. Fold the phyllo that is hanging outside of the pan over the filling. Drizzle butter between those layers as well.

Gather each of the remeaining sheets of phyllo and create an accordion. Place them on top of the pie for a decorative, crunchy top layer. Brush and pour the remaining butter over the phyllo.

Bake on the center rack for about 45 minutes or until golden.

Allow the pie to rest for 25-30 minutes and serve. Kali Orexi!

Notes
Make Ahead Freezer Instructions: The entire pie can be assembled and frozen prior to baking. Once it is assembled, cover it with plastic wrap and then with foil and freeze for up to 2 months. When ready to bake either thaw in the refrigerator overnight and then bake it the following day as per the instructions or, remove the plastic and bake covered in a preheated 400 °F oven for 30 minutes. Uncover and bake until golden.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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Beef Mince & Onion Pie - Easy to make Mince & Onion Pie

Minced beef & onion pie – easy to make and is one of my favourites. After making the filling you could make individual pies or like me one big family pie. This pie is delicious straight from the oven served with let’s say chips and peas – or is equally delicious eaten cold out of the fridge.

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Ingredients
900 g Beef Mince
2 onions diced
3 bay leaves
Salt and pepper to taste
Knob of butter or oil
1 tsp dried Thyme
1 ½ tbsp tomato puree
600 ml beef stock
1 tbsp Worcestershire sauce
Hot water crust Pastry –
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.

Taking Cooking food back to basics.

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New Mexico: Anthony Bourdain tries a Frito Pie (Parts Unknown)

Anthony Bourdain visits a New Mexico five and dime store to sample its world famous Frito Pie.

The Best Pie - a New Zealand Steak and Cheese Pie

Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.

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Ingredients

- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry

Method

1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.