Siamang Apes, Western Plains Zoo, Dubbo
Lake Mulwala, Yarrawonga.
Milford Sound, New Zealand
Church of the Good Shephard, NZ
Lake Burley Griffin, Canberra
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finished pie


  • 1kg Beef Steak
  • 2 tsp crushed garlic
  • 1 cup of red wine
  • Beef stock powder equivalent of 2 cups of stock
  • 2 onions chinese cut
  • Corn flour and water to thicken.
  • 4 sheets of frozen pastry
  • 1 egg


Marinade the mixture

  • Dice the beef and add with the garlic, red wine, stock powder and onions, to a crockpot/slow cooker bowl. Stir thoroughly and allow to marinade over night in the fridge. Stir occasionally to ensure the meat doesn't dry out and is fully marinaded.
  • Cook in the crockpot/slow cooker until the meat is tender and falling apart. Be sure to stir periodically so that the meat doesn't dry out. The time varies between crockpot/slow cookers - 1/2 to 1 day. Keep an eye on the mixture, you may need to add water during cooking.
  • Thicken the meat stew with cornflour and water. Be sure not to over thicken.
  • Use cooking spray on two pie dishes. Arrange two sheets of pastry in the pie dishes and trim. Add the meat mixture evenly to the pies.
  • Top each pie with the other sheet of pastry and trim. Press a fork into the edge of each pie all around the rim to seal the pie.
  • Whip egg and brush over the pie tops. Pierce the pie crust to allow steam to escape.
  • Bake in a moderate oven ~180C for 45 minutes until golden brown. Serve