Go Back
–+ servings

Traditional Australian Pie Floater Recipe

The Pie Floater is a classic Australian dish featuring a hearty meat pie served upside down in a bowl and topped with a generous ladle of hot, thick pea and ham soup. It’s a simple yet satisfying combination.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Australian
Servings 4 Yield
Calories 910 kcal

Ingredients
  

  • 500 g Diced Lamb
  • 2 sheets Frozen puff pastry partially thawed
  • 1 Egg lightly beaten
  • 1 tbsp Cooking Oil
  • 1 Brown Onion diced
  • 1/2 cup Quality Beer
  • 3 tbsp Gravy Powder
  • 1 tbsp Worcestershire Sauce
  • 1 bag Fresh Frozen Peas
  • 50 g Butter
  • 1 clove Garlic crushed
  • 1/4 cup Cream
  • Salt to taste
  • Pepper to taste
  • 6 Large Tomatoes diced
  • 100 g Dried Saltbush Leaves
  • 4 Shallots diced
  • 1/4 cup Bush Tomato diced
  • 1/4 cup Malt Vinegar
  • 1/4 cup Brown Sugar
  • 1 tsp Whole Black Peppercorns
  • 1 tbsp Cooking Oil

Instructions
 

  • To make the chutney gently saute the onion in oil in a saucepan until soft then add in tomato cooking for a further few minutes.
  • Add remaining chutney ingredients in a saucepan, simmering gently for 45 minutes or until the liquid has evaporated and mixture is a jam consistency.
  • In a pre-heated oven, par bake the bottom layer of pastry in individual pie tins for 10-15 minutes. Then set aside.
  • In a casserole dish, cook the diced onion in oil until soft then add the lamb chunks and cook until lightly browned. 
  • Stir in the beer, worcestershire sauce and gravy mixing until combined and there are no lumps left. Slow cook on a low simmer until lamb is tender and almost falling apart.
  • Add the lamb gravy mixture to the par baked pie tins, adding pastry lid on the top, seal and coat with egg mix. Bake for 15-20mins or until pastry top is flakey.
  • In another saucepan gently heat the peas and butter until just cooked through, add the cream, crushed garlic, salt and pepper and mash to your desired consistency.
  • Serve the lamb gravy pie on top of the green pea mash with a heaped spoonful of the chutney to garnish. 

Nutrition

Calories: 910kcalCarbohydrates: 60gProtein: 40gFat: 56gSaturated Fat: 23gTrans Fat: 1gCholesterol: 212mgSodium: 503mgFiber: 7gSugar: 40g
Keyword Traditional Australian Pie Floater Recipe
Tried this recipe?Let us know how it was!