Tomato & Beef Pie

Tomato & Beef Pie

Take the humble meat pie to new culinary heights with this Tomato Beef Pie recipe. A burst of fresh Mutti Polpa flavour in the filling and a dollop of Mutti’s new Rich & Bold Tomato Sauce to finish, give this much-loved classic a gourmet twist.

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 1h (COOK TIME: 50 min / PREP TIME: 10 min)

cooking sketch Medium

6-8 people


  • 1-2 cloves fresh garlic (minced)
  • 2 medium brown onions (diced)
  • 800 g lean ground beef
  • 2 dry bay leaves
  • 2 x 790 g cans Mutti Polpa Finely Chopped Tomatoes (or 4 x 400g cans)
  • Beef stock cubes (equivalent to 2 cups)
  • 1 cup red wine (optional)
  • 1 tsp Worcestershire sauce
  • grated cheese (to taste)
  • salt and pepper (to taste)
  • 1.5 sheets Shortcrust Pastry
  • 1 sheet Flaky Puff Pastry
  • 1 Egg yolk
  • Mutti Rich & Bold Tomato Sauce (serve with)

Tools & Accessories

  • Frying pan for the cooking
  • Baking tray
  • Spatula
  • Pie tin
  • Pie crust cutter

1. If you like your sauce thick, add cornflour (well combined with a bit of water) towards the end. Cook out the flour at a low heat for about 10 mins. 2. You can use flakey puff pastry or shortcrust pastry for the base, the choice is yours.. 3. If you don’t have onions or garlic, you can substitute this with 1 tablespoon of onion or garlic powder. 4. If you have any leftover filling, you can store it in the freezer for your next creation. Or here is an alternative: If you have extra pastry you can make mini tomato pie sby baking pastry into muffin tins, add the filling and covering with pastry.

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Tomato & Beef Pie: Method

  1. Pre-heat the oven to 180C/350F fan forced.
  2. In the frying pan, add onion and garlic and cook until the onion has softened.
  3. Add the ground beef and cook until brown.
  4. Add bay leaves, 2 cans 790 gram Mutti Polpa Finely Chopped Tomatoes, 1 tsp Worcestershire Sauce, beef stock cubes, red wine, and allow to cook on a low heat until the filling has thickened.
  5. In the meantime, you need to blind bake the pie crust. About 10 minutes before you are ready to do this, take both types of pastry out to defrost a little. When you’re ready, line a greased pie dish with Shortcrust pastry and blind bake in the oven until the pastry is almost cooked through. Use baking beads or rice when blind baking to ensure the pastry doesn’t puff up.
  6. Take your pie dish from the oven and add the filling until the pie is almost full. Top with cheese, then cover your pie with Flaky Puff pastry. Whisk an egg yolk and brush the top of the pie, then bake until the top crust is golden brown.
  7. Allow to rest and serve with Mutti Rich & Bold Tomato Sauce.

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Also made with: Mutti Polpa

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