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1
Preheat the oven to 425F.
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2
To prepare the filling, heat the vegetable oil in a medium skillet over medium heat.
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3
Add the chopped onions and saute until tender, about 8 minutes.
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4
Add the ground beef to the skillet, continuously breaking up the beef with a whisk to form small pieces.
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5
Cook until the beef has completely browned and is cooked through, approximately 10 minutes.
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6
When the beef is browned, transfer the beef mixture to a strainer and drain the excess juices.
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7
Set the beef aside.
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8
In a small mixing bowl, combine the brown gravy mix and water, whisking them together until they are thoroughly combined, with no clumps.
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9
Transfer the beef back to the skillet.
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10
Over low heat, add the brown gravy to the beef, mixing well.
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11
Stir the shredded cheddar cheese into the skillet, distributing it evenly throughout the beef-gravy mixture.
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12
Set the beef to the side while you prepare the pie shell.
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13
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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14
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle.
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15
Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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16
Spread the beef evenly across the bottom of the pie shell.
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17
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle.
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18
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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19
Unfold the circle so that the entire pie is covered.
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20
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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21
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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22
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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23
Reduce the heat to 375F and continue baking for 35 to 40 minutes, or until the pie is hot in the middle (this can be determined by inserting a knife into the center of the pie).
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24
Transfer the pie plate to a wire cooling rack and allow the pie to cool for 5 to 10 minutes before serving.
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25
Cooked Australian Beef Pie can be stored in the refrigerator for up to 3 days.
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26
An uncooked pie can be stored in the freezer for up to 2 months.
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27
Wrap the pie tightly in plastic wrap and store it in your freezer.
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28
For best results, thaw the pie in the refrigerator before baking as instructed.
