Meat Pie topped with Coconut Choux Pastry

Feel like a bit of a hearty meal without the heaviness of a whole lot of pastry? This will warm your whole family up and leave everyone feeling satisfied. Set time aside for this as preparing the filling takes up to 3 hours and finishing the pie takes about an extra hour. This recipe requires a 28 x 38cm/11in x 15in pie dish.

Beef Filling


  • 2.75 kg braising steak, cubed
  • 3 medium onions, chopped
  • 2 kg peeled potatoes, cut into chunks
  • 1 tbs beef extract
  • 4 tbs gravy granules
  • (optional) 1 kg button mushrooms, sliced


  1. Prepare all ingredients and put beef and onions (seasoned with salt) in a large, lidded saucepan. Cover the contents with water and bring to the boil.
  2. Once boiling leave the lid on the saucepan and reduce the heat to a simmer to cook the meat until tender. 2.5 – 3 hours.
  3. While the meat is cooking you can use the time to gather and prepare the ingredients for the Coconut Choux Pastry.
  4. Cook the potatoes until tender, drain and set aside.
  5. When the beef is tender remove from the heat. Pre-heat oven to 220˚C. Scoop out some of the juice from the saucepan into a jug and let it cool down.
  6. Mix the beef extract and gravy granules, slowly add the cooled liquid, mixing thoroughly to make a thick gravy.
  7. Pour over the meat and slowly bring to simmer. Once it’s simmering remove from heat and set aside.
  8. Time to make the Choux Pastry!

Coconut Choux Pastry


  • 1/2 cup palm shortening (or unsalted butter)
  • 1 cup coconut milk
  • 1/3 cup coconut flour, sifted
  • 1/3 cup desiccated coconut
  • 1/3 cup arrowroot powder
  • 4 eggs
  • 1 egg  yolk
  • pinch of salt


  1. Combine all the dry ingredients in a bowl.
  2. Crack 4 eggs in a separate bowl along with the extra yolk.
  3. Heat the palm shortening and coconut milk to a simmer then remove from heat.
  4. Add this warm mixture to the dry ingredients and stir while pouring it in to combine the ingredients into a thick mixture.
  5. Add the eggs in one at a time while constantly quickly stirring. Only add the next egg when the mixture comes together and continue for the rest of the eggs and yolk. You’ll end up with a thick, warm and shiny looking mixture.
  6. Strain the meat and onion (keep the liquid) and place it in the base of a 28 x 38cm/11in x 15in pie dish.
  7. Put the potatoes (add mushrooms here if using them) on top of the meat and onion then pour in the liquid until a finger width below the potatoes. Keep any spare liquid as a gravy.
  8. Pour the Coconut Choux Pastry mixture over the filling and spread it out evenly with a spatula or spoon ensuring the whole surface is covered.
  9. Bake for about 30 minutes (until the pastry browns nicely on top) and serve up with accompanying sauces and vegetable side dish.

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