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Beef, mushroom and red wine pie

Is there anything better than a hearty pie in winter? This beef, mushroom and red wine pie hits all the right notes with its rich, warming flavours - it's the perfect gourmet twist on the traditional Aussie pie.


Preparation time

20 minutes


Cooking time

3 hours (plus cooling)





1.7 kg boneless beef shoulder, cut into 2cm cubes

For dusting: seasoned flour

1 tbspn olive oil

2 onions, diced

2 stalks of celery, diced

2 carrot, diced

1 cup of peas

1 clove of garlic, finely chopped

2 1/2 cups of beef stock

½ cups of red wine

8 sprigs of thyme

2 bay leaves

40 g plain flour

200 g mushrooms

30 ml red wine vinegar

Butter puff pastry for pie top

1 egg, lightly beaten with 1 tbsp of milk



  • Dust beef in seasoned flour, shaking off excess
  • Heat oil in a casserole dish over medium-high heat
  • Add in the beef, stirring occasionally until golden brown 
  • Next, add the vegetables - onion, celery, carrot, peas and garlic and cook until tender
  • Add stock, wine and herbs and season to taste with salt and pepper
  • Reduce heat to medium and leave to simmer for 2 hours
  • Add mushrooms and cook until meat is falling apart (30 minutes)
  • Place flour in a small bowl and add a small amount of liquid from your simmering casserole to make a gravy-like liquid
  • Add to casserole and stir through thoroughly
  • Season to taste, add vinegar and allow to cool
  • Once cooled, remove the bay leaves and place your pastry over the top of the filling, leaving enough that the edges are overhanging
  • Press with fork tines to seal edges and trim excess with a knife
  • Brush with eggwash and bake for approximately 20 minutes or until pastry is golden
  • Serve and enjoy!