Beef & Broccoli Pies with Slaw

clock 20 minutes + 40 minutes bowl Serves 4


  • 2 Tbsp oil
  • 1 small onion, chopped finely
  • 2 cloves garlic, crushed
  • 1 carrot, grated
  • 400 g beef mince
  • 1 cup beef stock
  • 1 Tbsp Worcester sauce
  • 1 Tbsp cornflour mixed with 1/4 cup water
  • salt
  • pepper
  • 1 cup small broccoli florets, blanched
  • flour for dusting
  • milk for brushing
  • 400 g puff pastry
  • 1/2 cabbage, shredded finely
  • 2 spring onions, sliced
  • 1/4 cup parsley, chopped
  • 1/4 cup French dressing
  • 1/4 cup tomato relish, to serve
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  • 1. Heat oil in a large frying pan over medium heat. Add onion, garlic and carrot cooking for 3-4 minutes until softened and lightly browned. Remove from the pan and set aside.

  • 2. Add mince to the pan, cooking until browned through. Add onion, stock and Worcester sauce. Bring to a simmer for 4 minutes. Stir through the cornflour and allow the mixture to thicken. Set aside to cool. Add the broccoli and stir.

  • 3. Preheat oven to 200?C. Lightly grease 4 pie dishes.

  • 4. On a lightly floured bench roll the pastry. Cut pieces to line the pie tins and four tops.

  • 5. Fill the bases with mince mixture. Brush the edges with milk and press on the top pastry with a fork.

  • 6. Use any leftover pastry to decorate the pies. Brush with milk and place into the oven for 20 minutes or until puffed and golden.

  • 7. To make the slaw, combine cabbage, spring onions, parsley and French dressing.

  • 8. Serve pies hot with slaw and tomato relish on the side.

  • Tip: Don’t have 4 individual pie dishes? Make one large pie instead using a 20cm springform tin.

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