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COOKBOOK: Simply Sensational - Victor Chang - Cookbook #3

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

I really enjoyed making this pie! I loved everything about it, from the sauce made with tea & beer to the pea mash and how it all came together with an eye catching colour when served on the plate.

Delicious in taste! I would definitely make this one again, that’s if I was to repeat my recipes :)




Serves 4


1 cup plain flour

1 cup self-raising flour

1/4 olive oil


1 tablespoon olive oil

1 onion , diced

1 stick celery, chopped

1 carrot, chopped

500g lean minced beef

1/2 cup tomato puree

1/2 cup strong black tea

1 cup beer

1 handful of mint, chopped


2 cups fresh or frozen peas ***********************************************************


Sift flours into a large bowl. Whisk together with the oil & milk and pour into the flour mixture. Mix quickly until it all comes together. Transfer to a well floured surface and knead to a smooth dough. Wrap in plastic and refrigerate for 30mins.

FILLING Heat olive oil in frying pan and cook mince until browned. Set aside.

Heat oil in deep casserole dish. Cook the onion until soft. Add celery and carrots and cook for a further couple of minutes. Pour in the liquids, and the tomato puree. Stir occasionally, for 10mins or until liquid has mostly absorbed. Add mince (drained). Mix to combine. Take off heat and allow to cool down. Add mint.

Please note, this can be made a day before you bake pies.

Fill 2 x2 cup capacity pie dish with the meat mixture.


Place the peas in a food processor and puree. Add puree over the meat mixture.


Thinly roll out the pastry to cover pie dishes. Lay on top, trim, and pinch edges with a fork to seal. Make a few slashes on top with a sharp knife and bake for 20-25mins or until well browned.

HINT: With pies, allow them to stand in room temp for at least 30mins before you cut and serve. The mixture sets and it won’t collapse. This is much neater and easier to cut and present on a plate.

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