Australian Wagyu Beef Pie with Flaky Pastry and Roasted Root Vegetables

A sophisticated take on the classic Australian meat pie, featuring tender wagyu beef in a rich, slow-cooked gravy, topped with delicate puff pastry and served with earthy roasted root vegetables.

• Prep: 1 hr
• Cook: 3 hr 30 min
• Total: 4 hr 30 min
• Servings: 7
• Cuisine: Australian
• Difficulty: Hard

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• bake
• roast
• comfort food
• rich
• savory
• crowd-pleaser

Ingredients

• 3.5 pound wagyu beef stew meat (cut into 1.5-inch cubes)
• 5 tablespoon olive oil (extra virgin)
• 2 yellow onions (medium, diced)
• 4 carrots (medium, peeled and diced)
• 4 celery stalks (diced)
• 4 clove garlic (minced)
• 2 tablespoon all-purpose flour
• 2 cup beef broth
• 1.5 cup dry red wine
• 2 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 teaspoon kosher salt
• 1.5 teaspoon black pepper (freshly ground)
• 2 puff pastries (thawed)
• 1 egg (large, beaten)
• 2.5 pound russet potato (peeled and cut into 1-inch chunks)
• 2 pound carrot (peeled and cut into 1-inch chunks)
• 1.5 pound parsnip (peeled and cut into 1-inch chunks)
• 1 teaspoon dried rosemary (crushed)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Pat the wagyu beef stew meat dry with paper towels and season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Remove beef and set aside.
3. Add diced yellow onions, carrots, and celery stalks to the Dutch oven. Cook, scraping up any browned bits from the bottom, until softened, about 8-10 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Sprinkle all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly, to create a roux.
5. Gradually whisk in beef broth and dry red wine, scraping the bottom of the pot. Stir in tomato paste, dried thyme, bay leaf, and the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Return the seared beef to the pot.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef is fork-tender. Remove the bay leaf. Let the stew cool for at least 15 minutes before assembling the pie.
7. While the stew cools, prepare the roasted root vegetables. In a large bowl, toss russet potatoes, carrots, and parsnips with 3 tablespoons extra virgin olive oil, 1/2 teaspoon black pepper, and dried rosemary. Spread in a single layer on a large baking sheet.
8. Roast the vegetables in the preheated oven for 45-50 minutes, or until tender and lightly browned, tossing halfway through.
9. Increase oven temperature to 400 degrees Fahrenheit. Pour the cooled beef stew into a 9x13-inch baking dish or individual ramekins. Place a sheet of puff pastry over the top of the stew, trimming excess if needed. If using two sheets for a large dish, overlap slightly and press seams.
10. Brush the puff pastry with the beaten egg. Cut a few small slits in the top of the pastry to allow steam to escape.
11. Bake for 30-40 minutes, or until the pastry is golden brown and puffed. Let rest for 5-10 minutes before serving with the roasted root vegetables.

Notes

Ensure the stew is not too liquidy before topping with pastry, as it can make the crust soggy. You can thicken the stew further by simmering uncovered for an additional 10-15 minutes if needed.

Nutrition (per serving)

• Calories: 1214
• Protein: 57.3 g
• Carbohydrates: 83.1 g
• Fat: 62.9 g
• Fiber: 9.8 g
• Sodium: 885 mg
• Saturated Fat: 31 g
• Sugar: 20 g
• Cholesterol: 180 mg