Braised Aussie Beef Pie Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador, and author, of WILD: Adventure Cookbook. 

Braised Aussie Beef Pie Recipe

Cooking time: 1.5 hours
Prep time: 45 
Feeds: 5 people

Ingredients

• 1.25kg beef chuck, diced and cut into 3cm cubes
• sea salt and freshly ground pepper, to season
• 3 tbsp plain flour
• 80ml extra virgin olive oil
• 1 large onion, finely diced
• 2½ tbsp tomato paste
• 200ml red wine 
• 200ml veal or chicken stock
• nigella seed
• 1-2 sheets of frozen puff pastry
• 1 egg yolk, lightly whisked with 1 tbsp water

Method

1. Preheat your Traeger Grill to 160°C. 
2. Season the beef with salt and pepper and toss with 2 tbsp flour until evenly coated.
3. Heat the oil in a large ovenproof heavy-based pan over a high heat.
4. Add beef in batches and cook for about five minutes per batch, until well browned, then remove. Add more oil if the pan dries out. 
5. Add the onion with a pinch of salt and cook over low heat for about five minutes, until softened.
6. Add the tomato paste and 1 tbsp flour and cook out for a minute or so. Add the red wine and stock, and stir until the mixture boils.
7. Return the beef to the pan, cover the pan with foil, place in your Traeger Grill and cook for two hours, or until tender, then stir through the peas and mint. Allow to cool, then chill in the fridge until cold (warm filling will ruin the pastry).
8. When the beef filling is ready, heat your Traeger Grill to 180°C
9. Divide the pie filling among four 300ml ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5-10 minutes before you need it, so it thaws but stays chilled).
10. Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk. Bake in the middle of the oven for about 40 minutes, until puffed and golden

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au