I’ve been asked for this recipe enough times that I’m finally typing it up and sharing it here. At The Winter Festival of Pie, one of the party goers who was from Australia said that the pie “tasted like home”. An ex had a description of how to make the pie filling, but no amounts or measurements of the ingredients. After some experimenting, this is how I documented it. Feel free to adjust to taste, I do little flavor tweaks depending on the wine I end up using.
2 lbs of ground beef (80/20)
1 T garlic powder
1/2 c red wine (I like merlot. Use something that you like drinking with meat dishes.)
1/2 c flour
1/2 t ground clove
1/2 t ground nutmeg
1 t prepared yellow mustard
1 heaping t Better Than Bullion – beef flavor
1 c warm water
dash or two of fish sauce (to taste)
2 prepared circles of pie crust dough (I use Pillsbury, from the refrigerator case.)
Brown beef on med-hi with the garlic. While you are browning, mix the bullion into the warm water and set aside. Add flour and stir in thoroughly, the mixture will become thick. Add wine and stir in until the mixture thickens again. Add mustard, clove, nutmeg, and bullion water. Stir until thickened. Add a dash or two of fish sauce to taste. The resulting filling should be thick enough to hold together a bit as you stir. Allow filling to cool for at least 30 minutes. It can also be made ahead of time and chilled overnight in the refrigerator.
Line the bottom of a 9″ pie plate with one dough circle. Fill with the meat mixture. Cover with the other dough circle. Pinch the edges of the two pieces of dough together. Pierce the top dough in a few places to vent. Bake for 30 minutes. Serve!
I’ve substituted ground lamb or pork, or a mixture of, with great results. Not all of the PHUCS are meat eaters, so I’ll have to see if I can come up with a version using vegetable protein at some point.