Recipes
Dad's Favorite Aussie Meat Pie
Shiraz
Recommended Wine Pairing: Shiraz

Ingredients
1 lb ground sirloin
1 lb ground lamb
1 medium yellow onion, diced small
2 large carrots, cleaned and diced small
2 large celery stalks, cleaned and diced small
2 cloves garlic, small diced
2 cups fresh or frozen green peas
1 cup red wine
½ cup beef broth
3 Tbsp Worcheshire Sauce
1 Tbsp tomato paste
1 Tbsp dried oregano
2-4 Tbsp all-purpose flour
2 sheets store-bought pastry dough
1 Tbsp Extra-virgin olive oil
2 Tbsp unsalted butter
Salt and freshly ground black pepper
1 egg

Directions
Heat oven to 350°.

In large saute pan, over medium heat, add butter and olive oil. Once heated up, add onion, carrots celery and garlic. Season with salt and pepper. Cook for 4-5 minutes or until slightly soft.

Add ground sirloin and ground lamb and cook about 8-10 minutes or until no longer pink in color. Once meat is cooked through add red wine, beef broth Worcheshire Sauce, tomato paste and dried oregano. Add two tablespoons of the all-purpose flour and mix into the liquid and meat.

Turn down the heat to low and let the liquid simmer into meat until all the liquid is gone- this might take 10-15 minutes. If the sauce does not look like it has thickened, add another 1 or 2 tablespoons of flour but make sure to cook a few minutes longer to cook away the raw flour taste. Season with salt and pepper. If there is no more liquid in the meat, turn off the heat and let cool slightly for 10 minutes.

In a 9-in or 10-in pie pan, lay one layer of the pastry dough into the pan. Let excess dough hang over the sides of the pan for now. Spoon the meat mixture into the pie pan, until it reaches the top and smooth out. With the other layer of pastry dough, lay on top of the meat mixture, covering completely. Using the tong end of a fork, press the two pastry sheets together, around the entire edge of the pie pan. Make sure that the entire edge is sealed.

In a small bowl, scramble the egg. With a pastry brush or with a spoon and your hands, evenly spread the scrambled egg over the top of the pastry dough. With a small knife make approximately 4 cuts into the centre of the pie (to let the air release while cooking).

Put the meat pie onto a baking sheet and place in 350° oven for approximately 45-55 minutes. The top of the pie should be golden brown and crispy. Remove pie from oven and let sit for 10 minutes.

Serve with a side green salad and tomato sauce (aka: Ketchup).

Serves: 6

Greg Norman Estates. The Official Wine of Adventure.