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“I love pies but I'm always concerned aboout what is actually in the pre-packaged ones. So I came up with this recipe and every now and then I make up a huge batch of this meat filling, make a family sized pie for dinner, and a whole batch of single serve pies for the freezer. If you prefer a chunkier meat pie, use 500g diced beef instead.”
1hr 30mins

Ingredients Nutrition


  1. Melt butter in a medium saucepan; add onion and cook until softened.
  2. Add ground beef, black pepper, basil, garlic, flour, gravy powder and barbecue sauce.
  3. Stir well; add just enough water to come just to the top of the mixture.
  4. Simmer until gravy thickens, stirring occasionally.
  5. Remove from heat; set aside to cool completely.
  6. Place one sheet of puff pastry in a family sized pie plate.
  7. Pour cooled meat mixture into the pastry.
  8. Brush edges of pastry with milk.
  9. Place other sheet of pastry on top; pinch edges; roll excess pastry in for the crust.
  10. Using a sharp knife, make two small slits in the top to allow steam to escape.
  11. Brush with milk.
  12. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for around 20 minutes or until pastry has browned.

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