Cheesy Beef Ragu Pies

Cheesy Beef Ragu Pies

Cheesy Beef Ragu Pies

You don’t just need to add pasta to a slow cooked ragu, add this rich, tasty goodness to pastry topped with cheese and baked with more cheese – so good! Can be made ahead and frozen for up to three months and cooked from frozen.



  • 1 tbsp. Olive Oil
  • 500 g Beef Chuck Steak, chopped into 5 cm pieces
  • 1 Red Onion, finely chopped
  • 4 tsp. MasterFoods™ Crushed Garlic
  • 1 tbsp. Fennel Seeds
  • 2 tbsp. MasterFoods™ Oregano Leaves
  • 2 Bay Leaves
  • 1 sprig fresh Rosemary
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Unsalted Butter
  • 1 tbsp. Plain Flour
  • 1 tbsp. Tomato Paste
  • 1 cup MasterFoods™ Tomato Sauce, plus more for serving
  • 1 400 g tin Crushed Tomatoes
  • 150 ml Beef Stock or water
  • 250 g strong Cheddar Cheese, cut into 6cm slices
  • 12 sheets of Puff Pastry
  • 2 Eggs, lightly beaten
  • 1 bunch fresh Lemon Thyme
  • 100 g Parmesan Cheese, grated
  • MasterFoods™ American Mustard, for serving

Cooking Instructions:

  • Preheat an oven to 150°C.
  • In a large casserole dish, add oil and brown meat in batches. Remove and set aside.
  • Add onion and a splash of water to help deglaze the pan.
  • Once onion is soft, add the garlic, fennel seeds, and herbs, and cook for 3 minutes until browned.
  • Deglaze with the balsamic vinegar. Once most of the moisture has evaporated off, add the butter and flour, and cook until the flour has been cooked out, about 1 to 2 minutes.
  • Return meat and resting juices to the pan and stir to combine.
  • Mix through the tomato paste and tomato sauce and coat the meat.
  • Add the crushed tomatoes and enough stock or water to just cover the meat.
  • Cover and cook in the oven for 4 hours until meat is tender and falls apart. For the final 30 minutes of cooking, remove lid so that the sauce thickens and reduces slightly.
  • Leave the mixture to cool completely (this can be done up to 3 days in advance).

Pie Assembly

  • Preheat an oven 200°C. Using a 10 cm round cutter, stamp out a pastry circles to use for both the top and bottom of each pie. Cover with cling film to prevent drying out.
  • Lay out a pastry circle for the base. Add 2 to 3 tablespoons of ragu mixture in the centre and top with a piece of cheddar, leaving enough space for a border around the edge.
  • Brush the edges with the beaten egg wash and place a second pastry circle on top as the lid, using a fork to press down all around and seal.
  • Pierce the top to allow steam to vent, and place a small sprig of lemon thyme inside.
  • Place on a baking tray lined with baking paper and chill, covered, until needed. Repeat with the remaining pastry circles. For best results, pastry should be fridge cold prior to baking.
  • Bake for 20 to 30 minutes until pastry is golden.
  • Remove from the oven, sprinkle over freshly grated parmesan, garnish with fried sage leaves and serve with mustard and more tomato sauce.



  • Add star anise and a cinnamon stick for a richer, more aromatic flavour.
  • Add ½ cup red wine for extra depth of flavour and richness.
  • Add a thin layer of MasterFoods™ Hot English Mustard to the pastry base for heat and extra flavour.
  • This can also be made with short crust pastry instead of puff pastry.