Mad Butcher's Butcher Est. 1971

+09 521 0903

Steak Pie


- 750g chuck or boneless Quality Mark shin/gravy beef/blade steak
- 1 onion
- chopped
- 2 cloves garlic
- crushed
- 400g can tomatoes
- 310g can corn kernels
- well‐drained (optional)
- 1 Tbsp Worcestershire sauce
- 1 sheet ready‐rolled puff pastry
- thawed
- Seasonal greens to serve
Serves : 4
Cooking time: 4hrs 15mins


This recipe can be served as a casserole or left to cool and made into a pie. It’s also a great way to use up leftovers and make one recipe stretch for two dinners.

Cut the beef into 2.5cm‐3cm cubes and season with salt. Brown the beef in batches in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Add a dash more oil to the pan and cook the onion and garlic until softened. Stir in the tomatoes, corn (if using), Worcestershire  sauce and when hot, pour over the beef and cover with the lid.

Cook on low for 6‐7 hours or high for 3‐4 hours.

When the casserole is cooked, transfer the contents to an ovenproof pie dish. Cover with the pastry, pinching the edges to make a frill.

Bake at 220ºC for 20 minutes or until the pastry is golden. Serve with seasonal greens.

Oven cooking instructions

Prepare the hot pot pie as above, adding an extra ½ cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 120 minutes. Then cover with pastry and cook as above.


The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.

Recipe from Beef + Lamb New Zealand Inc, 


Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...