Peppercorn Meat Pie – Thermomix

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A hearty, homemade meat pie is the perfect cold-weather meal. This peppercorn meat pie has tender chunks of diced beef with cracked pepper and green peppercorns for that gourmet peppercorn pie experience.  

Two Peppercorn pot pies one with the pastry removed

Who doesn’t love the smell of a meat pie baking in the oven?  It’s especially good when you know all the ingredients are nutritious and wholesome. When I feel like a winter warming comfort food I tend to choose something meaty.  My family like pies but I really don’t like the small amount of filling in commercially prepared pies. 

So when the family suggests pies I make a pot pie. 

What’s the difference between a pie and a pot pie?

A regular pie has a shortcrust pastry base on the bottom, about 1 inch of meat and gravy in the middle and a puff pastry top. The filling in a meat pie needs to be a much thicker consistency so it can be picked up and eaten.

The pot pie has no pastry base and consists of a substantial volume of casserole filling in an individual crockery dish. The top of the pot pie is enclosed with a puff pastry lid and baked until golden.   

Why I prefer to make Pot Pies

As a mum, I like to balance feeding the family what they enjoy with good nutrition. An average bakery meat pie weighs 195g and has just over 500 calories. They contain a significant amount of saturated fat from the pastry and meat.  Surprisingly an average meat pie only contains about 16g of protein due to the small amount of actual meat! A standard pie also doesn’t provide very much in the way of fibre, vitamins or minerals.

So as much as my family may crave a meat pie indulgence I prefer to compromise by making a pot pie. The major difference between the two pies is that using half the amount of pastry in the pot pie decreases the fat and carbohydrate load of the meal. The Potpie also has more filling which increases the meat (or meat and vegetable filling) giving the pot pie increased protein, vitamins, minerals and fibre.  

Peppercorn Meat Pie on a white board background

Thermomix Pie Recipes

Winter is a great time to indulge in a hearty pie. If you’re looking for some more ThermoKitchen pies take a look below;

Creamy Chicken & Leek Pot Pie

Quick Kids Sheppard Pie with Hidden Veggies

Guinness Pot Pie

Guinness Pie with the pastry removed on a wood background

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Peppercorn Meat Pie
Prep Time
5 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
 

A hearty, homemade meat pie is the perfect cold-weather meal. This peppercorn meat pie has tender chunks of diced beef with cracked pepper and green peppercorns for that gourmet peppercorn pie experience.  

Course: Main
Cuisine: Australian
Keyword: Fathers Day Food, meat pie, pepper pie, pot pie, Potpie
Servings: 6 pies
Calories: 537 kcal
Author: Julie Carlyle
Ingredients
  • 5 g black whole peppercorns
  • 30 g garlic
  • 45 g butter
  • 400 g brown onion cut in half
  • 1000 g gravy steak or casserole beef diced into 40g squares
  • 55 g cornflour
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 1/2 tsp Parisienne Essence *optional -darkens the colour of the pie
  • 150 g Beef Stock Campbells Real Beef Stock
  • 70 g sour cream
  • 1 1/2 TBS brandy
  • 30 g can green peppercorns drained
  • 3 sheets puff pastry
  • 1 egg lightly beaten
Instructions
  1. Place garlic and black peppercorns in TM bowl. Chop 3 sec/Speed 9.

  2. Add onion to TM bowl. Chop 4 sec/Speed 4.

  3. Scrape down the bowl and add butter. Saute 5 min/Varoma/ Speed 1 (MC Out).

  4. Place the ThermoServer on TM for weighing. TARE

  5. Weigh the beef, cornflour, salt, white pepper, onion powder and garlic powder into the ThermoServer. Combine all the ingredients by hand until the beef is covered in the seasoned flour.

  6. Place the seasoned beef in TM Bowl.

  7. Add Parisienne Essence, beef stock, sour cream and brandy to the TM bowl. Cook 60 min/100 degrees/Soft Spoon. (MC OUT) Place internal steam basket on top to prevent splatters.

  8. Meanwhile, preheat oven to 200 degrees Celsius.

Pie Assembly
  1. Choose 6 ceramic bowls or pie dishes.

  2. Turn the dishes upside down on the pastry and trace around the outline with a knife allowing and an extra centimetre or more for overhang.

  3. Break the egg into a small bowl and beat with a fork to combine.

  4. Once the peppercorn pie filling has cooked divide the meat between the 6 pie dishes.

  5. Divide the green peppercorns between the six pies and add on top of the filling.

  6. Place the pastry circles on top of the pie and stretch it over the sides to cover.

  7. Use the egg and a pastry brush to glaze the tops of the pies.

  8. Bake 20min 200 degree Celsius or until golden and crisp.

Recipe Notes

Lower Calorie/Lower Fat: Subsititute the pastry for mashed potato or sweet potato

GF Option: Omit pastry and top with mashed potato or sweet potato

Low - Carb Option: Substitute the pastry for a cauliflower mash topper.

Kid Friendly (quick cheat): Substitute the pastry for a potato gem topper.

Nutrition Facts
Peppercorn Meat Pie
Amount Per Serving (200 g)
Calories 537 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g65%
Cholesterol 126mg42%
Sodium 893mg37%
Potassium 817mg23%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 4g4%
Protein 44g88%
Vitamin A 260IU5%
Vitamin C 7mg8%
Calcium 85mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Square image two peppercorn meat pie on table clth

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