Entree: Norfolk Island – Norfolk Island Beef Pie (Savory baked pie of seasoned minced beef and vegetables in a rich gravy encased in shortcrust pastry)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 small potato, peeled and diced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tbsp (15 g) unsalted butter
- 2 1/2 cups (315 g) all-purpose flour for pastry
- 1 tsp (5 g) salt for pastry
- 10 tbsp (140 g) cold unsalted butter, cubed, for pastry
- 1/2 cup (120 ml) cold water for pastry, plus up to 2 tbsp (30 ml) more as needed
- 1 large egg for egg wash
- 1 tbsp (15 ml) milk for egg wash

Instructions

1. Preheat the oven to 400°F (200°C). Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook, breaking up with a spoon, until browned and most juices evaporate, about 6–8 minutes. Transfer beef to a bowl and set aside.
3. In the same skillet, reduce heat to medium and add butter. Sauté onion, garlic, carrot, and potato until softened, about 6 minutes.
4. Stir in flour and cook 1 minute, then gradually add beef stock while stirring to avoid lumps. Add Worcestershire sauce, tomato paste, thyme, bay leaf, salt, and pepper. Return browned beef to the pan and simmer until mixture thickens, about 8–10 minutes. Remove bay leaf and adjust seasoning. Let filling cool while preparing pastry.
5. For the pastry, combine flour and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Sprinkle cold water a little at a time and mix until dough comes together. Form into two discs, wrap in plastic, and chill 20 minutes.
6. Roll out one disc on a lightly floured surface to fit a 9-inch (23 cm) pie dish. Line the dish with the pastry, trim excess.
7. Spoon cooled beef filling into the pastry-lined dish. Roll out second disc and place over filling; trim and crimp edges to seal. Cut a few slits in the top to vent.
8. Whisk egg with milk and brush over the pastry. Bake on a baking sheet for 30–40 minutes until golden brown and filling is bubbling. Let rest 10 minutes before slicing and serving.