Classic Aussie Meat Pie Recipe From The Land Down Under
The meat pie is something of an age old phenomenon in Australia. Its origins are British, and naturally the pie was brought over by British colonists. Some claim that it remains a purely British food, belonging in pubs and with a history stretching all the way back to medieval times. However, the popularity of the meat pie in Australia grew over time to far exceed that in its land of origin. It has evolved to become a true icon of Australian culture and an absolute staple on menus everywhere.
With the wild popularity of the meat pie, many variations have been created in the land down under, including an award winning pie baked with delicate seafood, creamy coconut milk and spicy curry. However, the tried and true version is a satisfying minced meat filling inside a flaky yet firm pie crust, piping hot with tomato sauce. The meat pie permeates Australian culture from bakeries in tiny towns to mainstream fast food restaurants. It’s portable, filling, comforting and delicious.
The Perfect Opportunity To Explore Our Ground Meats
This meat pie recipe would be a great opportunity to use our beef or bison Primal Blends. These ingenious ground meat blends include our best selling bison or grass fed & finished beef, along with 20% heart, liver and kidney meat mixed in. It’s the perfect ratio to minimize the taste of the organ meat while still providing tons of nutritional benefits. Even unseasoned, the flavor isn’t overpowering by any means. These ground blends are the perfect way to trick your kids (or yourself) into eating nutrient rich organ meats!
Where Our American Bison Comes From
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime.
By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Grass Fed & Finished New Mexican Beef
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. As you might guess, this means the grass is incredibly pure and nutritious.
- 1 onion, finely chopped
- 1 pound grass fed ground beef or bison
- 1 tablespoon bison tallow
- 1 cup bone broth
- ¼ cup ketchup
- 2 teaspoons Worcestershire sauce
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons all purpose flour
- 1 premade refrigerated pie crust (or homemade)
- 1 sheet puff pastry
- 1 egg to brush on for glaze
- In a large cast iron skillet, heat the bison tallow over medium high heat. Add in the onions and cook for approximately 1 minute. Add in the pound of ground beef or bison. Cook, stirring frequently, until the meat is just browned.
- Add ¾ cup of the bone broth, ketchup, Worcestershire sauce, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for approximately 15 minutes.
- Preheat the oven to 450 degrees Fahrenheit.
- In a small dish, mix together the remaining ¼ cup bone broth and the 3 tablespoons of all purpose flour. Add to the meat mixture in the skillet. Bring to a boil, then reduce heat and simmer for approximately 5 minutes.
- Remove the skillet from the heat. Let it cool.
- Spoon the cooled mixture into the premade pie crust (or homemade in a baking dish). Moisten the edges of the crust with a little bit of water.
- Top the pie off with the puff pastry. Press the edges together with the pie crust to make a seal. Trim off any excess.
- Lightly whisk the egg in a small bowl. Use a brush to glaze the top of the pie with the egg.
- Bake in the preheated oven for 15 minutes. Then, reduce the heat to 375 degrees Fahrenheit and bake for another 25 minutes, or until the pie is a nice golden brown on top.
- Remove from the oven and cool for 20-30 minutes before serving.