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Recipe Instructions

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foaming. Add the onion and reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until the onion is soft but not coloured. Increase heat to high. Add the mince and cook, breaking up with a wooden spoon, for 8 minutes or until meat is browned.

Sprinkle the mince with the gravy powder and stir to coat. Add 500ml (2 cups) water and stir to dissolve the gravy powder. Add the tomato sauce and Worcestershire sauce. Bring to the boil. Reduce heat to low and simmer for 15 minutes or until mixture is thick. Season with salt and ground black pepper and stir through the parsley. Set aside to cool slightly.

Preheat the oven to 180C /160C fan forced. Line a baking tray with baking paper. Use a serrated knife to slice about 5cm from the top of the cob. Scoop out the bread inside (see nb), leaving a 1.5cm-thick shell. Spray bread with oil and bake for 8 minutes or until slightly crisp.

Meanwhile, trim the puff pastry into an approximate 20cm round.

Place the cob on the prepared tray. Spoon the beef mixture into the cob, packing it well into the sides. Top with the pastry, pressing down well to seal. Brush pastry with egg. Bake pie for 20 minutes or until the pastry is golden. Serve with tomato sauce.

Recipe Ingredient

18.20 gm olive oil

20g butter

1 large brown onion, coarsely grated

1kg beef mince

40g (1/3 cup) gravy powder

125ml (1/2 cup) tomato ketchup, plus extra to serve

48.80 gm Worcestershire sauce

1/2 tsp ground black pepper

82.50 ml chopped parsley

1 bread cob

1 sheet frozen puff pastry, just thawed

1 egg, lightly whisked

Recipe Cuisine


Cook Time


Prep Time


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1286.32 calories

290.8 grams fat

112.0 grams saturated fat

429.5 grams carbohydrates

68.3 grams sugar

245.3 grams protein

920.7 milligrams cholesterol

8.2 milligrams sodium



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For the best-ever Aussie recipe you cant beat this meat pie in a cob.

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