Beef & Black Betty Bam Pie

Black Betty Bam was created in 2017 by Chef & Nutritionist Samantha Gowing in Byron Bay, Australia. Black Betty is a plant-based, gluten-free, umami-rich spread made in Australia. Shop here

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Beef & Black Betty Bam Pie

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  • Author: Samantha Gowing


Units Scale

1 tablespoon macadamia oil
2 kg beef chuck steak, trimmed and diced into 2cm cubes
3 brown onions, peeled and sliced
4 cloves garlic, peeled and minced
2/3 cup plain flour
400ml red wine
2 cups beef stock
1 tablespoon Black Betty Bam
34 ready-rolled shortcrust pastry sheets
1 egg, beaten


  1. In a large casserole dish or saucepan heat macadamia oil, brown diced meat. Set aside in a large bowl.
  2. Add onions and garlic to the pan and sauté until translucent – about 78 minutes. Add more oil id requited. Reduce heat and sift in plain flour. Sit to combine and cook for 1 min ensuring there are no floury lumps.
  3. Return browned meat and residual juices to pan, add red wine and beef stock. Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened.
  4. Stir in Black Betty Bam to enrich the umami flavour.
  5. Preheat oven to 200°C. Lightly grease 8 x 250ml ramekins or soup terrines (see photo).
  6. Divide the beef stew between the ramekins Spoon beef mixture into eight 250ml ovenproof ramekins.
  7. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto the ramekins to seal. Prick pastry with a fork to release steam while cooking.
  8. Brush pastry the with egg, place on a baking tray and bake for 25 minutes until golden.

Note: You can freeze pies for use within 3 months covered in foil. Defrost before cooking.


Everyone loves a great pie and this one has the added bam of Black Betty Bam to enrich the umami flavour.



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