Savoury Prairie Pie

A rustic dish filled with the rich and bold flavours of Black Angus Grass Knuckle, slow-cooked to tender perfection and wrapped in a flaky, golden crust.

Savoury Prairie Pie

A rustic dish filled with the rich and bold flavours of Black Angus Grass Knuckle, slow-cooked to tender perfection and wrapped in a flaky, golden crust.

Serves 4

Total Time 1 hour 30 minutes

Ingredients

Black Angus Grass Knuckle, diced	500g
Olive oil	1 tbsp
Onion, chopped	1
Garlic cloves, minced	2
Carrot, diced	1
Mushrooms, sliced	1 cup
Beef broth	1 cup
Thyme & rosemary	1 tsp
Salt & pepper	To taste
Flour (for thickening)	1 tbsp
Puff pastry sheet	1
Egg (for egg wash)	1

Cooking Method

Step 01	Preheat oven to 180°C (350°F).
Step 02	Heat olive oil in a pan and sear the Black Angus Grass Knuckle until browned. Remove and set aside.
Step 03	In the same pan, sauté onions and garlic until fragrant. Add carrots and mushrooms, cooking for 2 minutes.
Step 04	Return the beef to the pan, pour in beef broth, and season with thyme, rosemary, salt, and pepper. Simmer for 1 hour until tender.
Step 05	Stir in flour to thicken the sauce. Let it cool slightly.
Step 06	Pour the mixture into a baking dish, cover with puff pastry, and seal the edges.
Step 07	Brush with egg wash and bake for 25–30 minutes until golden brown.
Step 08	Let it rest for 5 minutes before serving. Enjoy your Savoury Prairie Pie.