Chunky Beef Pie



  • 1 tablespoon oil
  • 1 onion, sliced
  • 200g button mushrooms, quartered
  • 600g gravy beef, chopped
  • 2 tablespoons flour
  • 1½ cups water
  • ½ cup red wine
  • ¼ cup tomato sauce
  • 2 teaspoons VEGEMITE
  • 1 tablespoon chopped thyme
  • 1½ cups flour, extra
  • 150g butter, grated
  • 125g PHILADELPHIA Block Light Cream Cheese, chopped
  • 1 egg, lightly beaten


  1. HEAT the oil in a saucepan and cook the onion for 3 minutes. Add the mushrooms and cook for a further 3 minutes or until softened and juices have evaporated. Add the beef to the pan and cook until browned. Stir in the flour and cook for a minute before adding the water, wine, tomato sauce, VEGEMITE and thyme. Cover and simmer gently for 11/2 hours or until tender. Cool.
  2. COMBINE the flour, butter and PHILLY in a food processor and process just until the mixture forms a soft dough.  Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes.
  3. ROLL out ¾ of the pastry between 2 sheets of baking paper to line the base of lightly greased pie plate. Spoon in the filling. Roll out the remaining pastry to make a lid then cover the filling, trimming pastry to fit. Crimp the edge, brush with beaten egg and cut 3 slits in the top of the pie to allow steam to escape.
  4. BAKE in a very hot oven 220oC for 10 minutes, then reduce to 190oC and bake for a further 15 minutes or until pastry is golden brown. Serve immediately.