The camping meat pie is cooked over a campfire in a pie iron. This traditional cooking method still produces wonderful outdoor meals.

This tasty lunch is a cross between an Australian meat pie and a toasted sandwich. The filling is a traditional style, which for those not familiar is similar to a sloppy joe meat sauce.

Tomato sauce (ketchup) is the traditional topping for a meat pie when in a rush, but when there is a little more time they are known to be served in mushy peas. 

Recipe Directions

1. Meat Filling

2. Heat the pot then add the beef mince and cook until the meat has just browned.

3. Add to the pot the onion and garlic, then cook until the onion is transparent.

4. Add the flour and stir. The beef will start to thicken with the oils released from the beef and become dry and crumbly.

5. Add the tomato sauce, Worcestershire sauce, beef powder, and water. Stir while bringing to the boil.

6. Once boiling simmer for two minutes then put aside until needed.

7. Sandwich

8. Place a slice of bread in the pie iron and slightly push down to make a dent in the bread the same shape as the pie iron so there is a spot to hold the meat filling.

9. Ladle or spoon in the meat sauce to fill then top with the second slice of bread. Close the pie iron and clasp closed.

10. Place over the coals of the campfire and cook swapping sides to heat the inside and toast the outside; about 10 minutes.

11. Serve that same as a meat pie with tomato sauce (ketchup) or even mushy peas.