What a better way to end the day of touring in winter than to whip up an Aussie meat pie. This hearty beef, pepper and mushroom pie is a quick and easy one for the winter months and all you need is a large saucepan, a pie dish and the caravan oven or camp kitchen oven. It would probably work just as well in a hooded BBQ too.
To start with: preheat oven to 190 degrees. Then cook 400 gr chopped button mushrooms in a little olive oil, until browned. Transfer them to a bowl then cook 1 finely chopped onion in the oil until softened, add 500gr lean beef mince and cook until browned. Break up the mince with a wooden spoon as you go. In a jug or bowl stir 2 tablespoons of cornflour into 1/4 cup of beef stock until smooth then add another cup of beef stock and 2 tablespoons of tomato paste. Add this along with the mushrooms and lots of freshly ground black pepper to the mince mixture, bring to the boil, then simmer until thickened. Fill an 18cm pie dish with the mince mixture and top with a sheet of store bought puff pastry, pressing the edges to seal and cutting slits in the top to let steam escape. With leftover pieces of the pastry you can make decorations if you wish, then brush the pie with a little milk to glaze. Bake for 40 minutes or until pastry is golden and puffed. Goes really well accompanied with mashed potatoes and steamed green vegies. Oh and a nice bottle of red of course!