In fact, our dinner last night was the direct opposite of Meatless Monday: Australian Beef Pie! We first had Australian Beef Pie from Michele's Pies, a local pie place from which Mama buys sweets and savories. Yum! Salty, cheesy, beefy. (I know, look how far from vegetarianism I've fallen.) I got the recipe from the chef Michelle Stuart's cookbook, Perfect Pies, and had all the ingredients to make it last night.
Well, not all. Not a cup--a CUP--of McCormick gravy mix. Eww. So I made my own beef gravy, but thicker and tastier than usual. And it worked. Not quite the same as the mini-pies from the shop, but Sis raved. And everybody liked it. It's a bit salty and beefy (maybe I could cut it with potatoes or veggies, but that might defeat the purpose), so I think it will have to go into our once-in-a-very-blue-moon rotation. Maybe for ANZAC Day or something.
My Australian Beef Pie
adapted from Michele Stuart's Perfect Pies
1 cup onion, chopped
1 lb ground beef
1 1/2 cups shredded cheddar cheese
1 pie crust
1 cup beef stock
1 tablespoon oil, plus more for saute
3 tablespoons flour
salt, garlic powder, Worchestershire sauce to taste
Preheat oven to 425F.
Saute onion in skillet until tender, around 8 minutes. Add beef and cook until browned, about 10 more minutes. Strain mixture to remove excess liquid and oil.
Meanwhile, make gravy by browning flour in oil. When roux is brown, add stock. Bring to boil and remove from heat.
Stir beef mixture into gravy and then add cheese. Taste and season with salt, garlic powder, Worchestershire sauce. Pour mixture into pie plate and cover with pie crust. Make several marks with knife or fork to vent.
Bake at 425F for 15 minutes, then reduce to 375F and bake for 35-45 minutes or until bubbling.