Aussie Meat Pie

Ingredients:

• 2 ½ lb. Ground Beef
• ½ Medium Onion finely diced
• 1 8oz Sliced Mushrooms
• 2 Carrots finely diced
• 2 Celery Sticks finely diced
• 3 to 4 Garlic Cloves Grated
• 1 tsp Dried Rosemary finely ground
• 1 Tbsp Dried Thyme
• 1 Tbsp Dried Parsley
• 1 Tbsp Ground Pepper
• 1 ½ tsp Each Garlic Powder, Garlic Salt and Onion Powder
• 2 Bay Leaves
• 1 Tbsp Tomato Paste
• 2 Tbsp All-Purpose Flour
• 2 to 3 Tbsp Worcestershire Sauce
• 3 to 4 Tbsp Beef Bouillon (Better Than Bouillon)
• 4 Cups Beef Stock
• 2 to 3 Tbsp Wonder Flour
• 2 Premade Pie Crust
• 2 Puff Pastry
• 1 Egg Beaten
• 1 Tbsp Water

In a Dutch Oven cook the ground beef over medium high heat until brown. Season meat with garlic powder, garlic salt, and pepper. Stir in the onions, garlic, carrots, celery, and mushrooms cook until tender. Stir the tomato paste and flour and cook for 1 minute. Stir in rosemary, parsley, thyme, and bay leaves.  Add beef stock, Worcestershire sauce and beef bouillon bring to a boil. Season the meat mixture. Simmer on low with lid on for 2 hours, stirring every 20 to 30 minutes. To thicken the meat mixture, add the Wonder Flour cook for 2 to 3 minutes. Cool the meat mixture. 

Preheat oven 350



Using several 5-inch disposable pie dishes. Spray the pie dish with cooking spray. Place pie crust on the bottom of tin. Using an ice cream scoop 4 oz size, scoop 3 to 4 scoops into the pie tin. Top with puff pastry. Make an egg wash, whisk egg and water together, brush on top of puff pastry. Cut a hole into the puff pastry to vent pie. Cook for 25 to 30 minutes or until golden brown. Let cool for 10 minutes before removing from tin and serve.