Easy Chicken Pot Pie and Lamb Pie Recipes to Try Out

A meat pie made with savory ingredients can serve the family or your friends a wonderful treat to remember. We’ve put together the preparation techniques and ingredients of two very easy-to-make and delicious meat pies. Remember, if it’s your first try and it doesn’t taste exactly as good as you wanted it to be, go for another attempt and the taste might surpass your expectations but make sure you try premium meats so that the flavour comes out well.

 

Chicken Pot Pie

Chicken Pot pies are really easy to make taste simply delicious.

 

Ingredients -

1 large chopped carrot
1/2 cup of frozen peas
1/2 cup of frozen corn
2 chopped chicken breasts
1 chopped onion
40g of butter
1 cup of milk
1 cup of chicken stock
2 sheets of puff pastry
3 tablespoons of plain flour
1 large chopped potato 

 

Directions -

Preheat the oven to 210 C and then grease five to six ramekins. Once done, place the potato, carrot and onion in a pan to cook. Add the peas and corn at the last minute. Cook the chicken until it's white in a separate pan and melt the butter in a saucepan. Add whisk and plain flour and gradually add stock and combined milk. Boil until it thickens and get the puff pastry out of the freezer to defrost.

Traditional Lamb Shepherd's Pie

If you try this one out with onions and carrots, topped with another cheese layer, you'll get something to treat your family handsomely with.
 

Ingredients -

1 tablespoon of butter
4 large potatoes, peeled and cubed
Salt and pepper
4 carrots, diced
450g of lamb mince
200 ml of lamb stock
1 tablespoon of olive oil
3 tablespoons of flour
140g of grated cheddar cheese, divided
1 chopped onion

Directions -

Boil a large pot of water and add the potatoes, cooking until tender but still firm for about 15 minutes. Then drain, mash and mix in the butter with 1 or 2 tablespoons of finely chopped onion. Add some of the grated cheese and season with salt, pepper and set aside. Preheat the oven to 190 degrees C and heat the oil in a large frying pan, adding the remaining onion and diced carrots After cooking for some time until it's tender, add the lamb and cook until it's well browned. Stir in the flour and cook for at least a minute.  Afterwards, add the lamb stock, bring to boil, reduce the heat and dimmer for 5 minutes.

Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese. Finally, bake in an oven until it's golden brown.



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Popular Meat Dishes from All over the World

We’re pretty nuts about all things meat here at Master Meats. In this article, you’ll find five different kinds of dishes from different parts of the world that we’d encourage you try or even attempt to cook at some point. Make sure you’re using high quality, premium quality meat in your recipe!

Parisa (South Texas)

The upper Midwest of the US calls this steak taratare "tiger meat" although it’s the same dish as the French original. The South Texan version is of a different colour however. A place where French immigrants s

Ossenworst (The Netherlands)

Dutch cuisine has been shaped somewhat by a traditionally heavy influence on fishing and farming. The Ossenworst was originally made with ox meat as a raw Dutch sausage which is where the name 'Ossen' comes from, as Dutch for oxen. The dish is flavoured nicely with spices like mace, cloves and nutmeg.

Mett (Germany)                                 
                                                   
On average, German people consume around 60 kg of meat in a year. Chicken is most widely consumed however the Germans also leave plenty of space for goose, duck and turkey. Mett is a minced pork spread cooked with flavours of salt, pepper, garlic and caraway/garlic. The traditional way to serve Mett is to shape a lump of the meat like a hedgehog with pretzel sticks or onion rings placed in to form the spiny back.

Koi Soi (Thailand)

Raw cooking is quite popular in many Asian countries, although the exact methods of doing so differs from region to region, country to country. Thailand is well-known for its street food and South-East Asia has its own style when it comes to raw "cooking". Similar to most other Thai dishes, the raw beef Koi Soi has fish sauce, fresh herbs and lime on top. When you've placed an order for a version of Koi Soi thickened with blood or bile, you're going to get what you call a 'larb lu'.

Kibbeh Nayyeh (Lebanon/Middle East)

Lebanese cuisine usually has an abundance of whole grain, starches, vegetables, fresh fish and seafood. Animal fats are consumed sparingly and red meat is very popular in Lebanon and other places of the Middle East. The Kibbeh is a Middle Eastern dish of ground meat, bulgur and minced onions which is usually cooked up into little roast footballs.

ettled in the 1800s. Parisa is a mix of bison, cheddar cheese, mixed onions and pepper.




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5 Different Steak Cuts

The Rib-Eye Steak

The Rib-Eye steak is given different names on plate. Beauty steak, market steak, delmonico steak, spencer steak, scotch filet and Entrecote. The Rib-Eye is cut from the roast that's at the top of the rib primal. A boneless cut is made for the Rib-Eye and if the bone remains then it’s called a Rib steak. The meat is usually rich in fat which is where the distinctive flavour of the beef comes from. The best way to cook it is usually by pan-frying, grilling or boiling.

 

The T-bone and Porterhouse steaks

The T-bone is cut from the short loin. The name T-bone is based on the steak which is usually t-shaped. The T-bone steak and the porterhouse steak are the same with minor differences. The Porterhouse is just a little larger version of the t bone because it is carved from the larger portion of the tenderloin. The best way to cook these are by grilling and broiling. This is because of the irregularly shaped bone where pan-searing is very difficult.

 The Tenderloin Steak

The tenderloin is cut from the central section of the Psoas major muscle, found in the short loin primal of the steer. Its quality of tenderness swears by the name of the steak itself. The best way to cook it is by pan frying or grilling. Since the meat is low in fat compared to the Rib-Eye steak.

The Strip

The Strip is sold in attractive names in different places including Kansas City Strip, New York Strip and Top Sirloin (although it has nothing to do with the Sirloin primal of the steer or the Sirloin Steak). The meat is cut from the Longissimus dorsi muscle, found near the rear end of the steer in the short loin primal. The Strip is moderately tender, well-marbled with a strong beefy flavour (like most other steaks). It varies from the Rib-Eye in containing a low amount of fat. This one's best cooked by pan-frying and broiling.

 

Sirloin Steak

If prepared well, the Sirloing Steak can serve one of life's little pleasures. The whole striploin or sirloin is a primal cut, found beneath the back of the animal between the ribs and the fillet. The name sirloin comes from the French word 'surloine' meaning 'below the loin. This steak cooks really well and is an ideal fit for most diners. They're not too lean, fatty, tough or mild and you don’t have to be a steak aficionado to taste their instant appeal.

There are plenty more cooking methods available for you to choose and enjoy. Regardless of what you're planning to make of your steak, keep in mind that the meat you choose needs to be of premium quality, otherwise all your efforts put into making the steak delicious will become futile. 

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3 Burgers You Must Have

 

Whether you're at a friend's place or hanging out with your mates, good food always makes things more interesting. Burgers are the way to go if you need an easy-to-have, fun and fulfilling item and when you know how to make at least 3 different burgers with quality meat, then you've achieved a bragging right. Below are 3 different burger recipes you might want to take interest in.

The first one's a barbecued burger recipe for 6 servings -

Recipe:

1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/3 cup molasses
2 teaspoons prepared mustard
1-2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1 egg lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1-2 pounds of premium beef


Firstly, combine the first 10 ingredients, boil, remove the heat and set aside a cup of barbecue sauce to serve with the burgers. Then, combine the egg, oats and the remaining barbecue sauce, onion salt, pepper, garlic salt and salt, crumbling the beef over the mixture. After shaping 6 patties, grill with medium heat and serve with toppings of your choice.



The next one's the bronco burger -

Recipe:

5 fresh jalapeno peppers
4-5 pounds of ground beef
salt and pepper
1 egg
1/4 cup steak sauce
1/4 cup minced white onion
2 teaspoons hot peper sauce
1 pinched dried oregano
2 tablespoons of Worcestershire sauce
1 teaspoon garlic salt
1/4 cup of crushed corn chips
8 large potato hamburger buns
16 slices of pepperjack cheese


High-heat your grill and roast the jalapeno peppers black on all sides. Place them in a plastic bad to loosen the skin and rub it off. Then, in a large bowl, mix the jalapenos, beef, pepper, egg, steak sauce, onion, oregano, Worcestershire sauce, garlic salt and corn ships. Divide into 8 patties. Grill the patties for 10-15 minutes and you're done.


The last one's called an Aussie burger -

Recipe:
1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon Asian chile paste
1 1/4 pounds of ground beef
4 kaiser rolls
4 pineapple rings
1 tablespoon vegetable oil, divided
4 large eggs
3/4 cup drained sliced pickled beets

Prepare the grill with medium heat. Combine the ketchup, mayonnaise and chili paste. Mix the beef with 1 teaspoon of salt and 1/2 teaspoon of pepper, then form into 4-inch diameter patties. Toast the rolls lightly and pat the pineapply dry, brushing it later with 1/2 tablespoon of oil. Grill the pineapple and burger until the pineapple is tender and the burgers are medium-rare. Heat the remaining 1/2 tablespoon of oil in a large non-stick skillet over medium-high heat until hot and then fry the eggs. Spread chile mayonnaise on the rolls and then, assemble the burgers with pineapple, beets, eggs, lettuce and tomato.

Everything has to be of quality, otherwise the real flavours won’t come out. So make sure you get premium quality beef and great hamburger buns along with the other ingredients of good quality. Once you’ve successfully mastered making these three, you’ve attained bragging rights.

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A Lamb Dish With a Difference

When you’re cooking dinner, there’s no better feeling than seeing your family members and/or guests satisfied with the meal, except maybe enjoying the meal yourself.

Lamb is a popular meat in Australia and can be cooked in a variety of ways. When it comes to cooking lamb, there are a number of things you can do with the meat but there are also a lot of ways you can go wrong. Australian cuisine is often a cross section of foods from different countries and cultures, so we thought it appropriate to present one of our favourite lamb dishes from Bangladesh and India. Follow these steps and you’re sure to have your dinner guests singing your praises!

This dish has a number of names, but in Bangladesh and India it’s known as 'dopiaza'. It's one of the most popular dishes in those regions and tastes great! The recipe isn't too complicated, easy to follow and quite worthwhile. You might remember a version of this on Masterchef, but below is the original 'desi' style of the Lamb dopiaza.

-Steamed rice
-95g (1/3 cup) yoghurt
-3 tablespoons curry powder
-2 to 3 red chillies, finely chopped
-2 or 3 tablespoons of vegetable oil
-50g butter
-750 or 800g lamb leg steaks in 3 cm pieces.
-ginger, neatly grated
-2 cloves garlic, crushed
-4 or 5 tomatoes
-1/3 cup chopped coriander, plus extra sprigs to serve.

After you're done cooking, make sure to serve after 10 minutes. This is when the true taste of the dish comes out. You can either pick naan or steamed rice to go with the other ingredients, alter the number of tomatoes or chilli depending on your preference. If you follow the recipe above, you'll rock those taste buds for sure! Also, if you're serving naan instead of rice, do make sure it's butter naan so that your guests get the full feeling of having lamb dopiaza.

Before the start, know that the meat you select is really important because that's the core of the flavour. Aged lamb meat works really well with this recipe but you may dare to choose differently.

Another very popular dish in the east is lamb biriyani. Due to the fact that there are countless methods of making it, a fixed recipe might sell it a bit short. It’s equally delicious as the lamb dopiaza while some say it's even better. There couldn't be a better way to find out except trying it out yourself!

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Buy Premium Meats Online For Quality and Convenience!

As the global and local communities get smaller (thanks to the internet), it has never been easier to do your shopping online. With many major retailers allowing customers to place orders online and having items delivered, shopping has never been easier and more convenient. Whether it’s for groceries, clothing or more specialist items that might be difficult to find in stores, there’s not much you won’t be able to buy online.

Castrium Master Meats is one such online supplier that delivers premium meats all over Melbourne at the best prices. We specialise in bringing our customers restaurant quality, gourmet meats that are not often found in your regular supermarket.

With great weekly specials on specific meat, Castrium Master Meats provides everything from top quality Angus and Wagyu beef, to aged Lamb and pork joints that are bursting with flavour. Unlike most supermarkets that stock standard cuts of meat, our premium product range provides great value for money and allows you to creating tantalising dishes at home for a fraction of the cost!

The Castricum Guarantee

We select the best cuts and deliver to your door fresher than ever. By ordering online with you have your choice of delicious premium meat delivered to your door and some great special offers afforded to your every order. Deliveries of your order will be made between 4am and 8am every morning to allow you to safely stock your meat before you leave home for the day, and work deliveries are available after 3pm for your convenience.

All deliveries come safely packaged in vacuum bags or trays which are placed in a sealed carton to lock in the freshness of your meats, giving you peace of mind and making sure your order stays fresh whilst in transit. Any order after 1pm will be next day delivered for your convenience.

With food delivery being one of the biggest growing areas in the online retail world, these services are becoming more dependable and convenient, as more is invested into them. Large supermarkets are getting in on the act and realising that many more people are willing to purchase essential everyday groceries online. Further, prices have fallen dramatically over the years to give you the best service at the best price with premium meats being offered without the premium price tag.

With a range of premium meats that are renowned their quality, Castricum guarantees the finest cuts at the best prices, so visit our website and find out how we can save you time and money today!

The Health Benefits of Eating Beef

We all want to stay healthy, and diet has a great deal to do with this. In modern society, we’re seeing more and more people change their eating habits and - in many cases - move to less of a meat-based diet. Yet one of the most important parts of every diet is protein, and people can often forget this.

The benefits of adding the right proteins to every meal improve health in a multitude of ways, and with meat home delivery services like Castrium Master Meats, you can benefit from fresh prime cuts delivered straight to your door. In this article, we look at some of the health benefits of eating beef in particular, and why – if eaten in moderation – it’s such an important part of your diet.

Beef is likely the most widely enjoyed meat dishes and is an important part of a healthy diet. The average cut contains around 64.1% of your daily value in protein. For young growing bodies, it’s very important to have a lot of protein in a diet. Beef is also rich in vitamins B12 and B6, which help to fight infection and are essential for babies, young children and teenagers.

Beef is also a great source of the zinc and B-Complex proteins, which help regulate the body and keep it in tip-top working order. When you consider that it is also high in Omega-3 fatty acids (the good acids!) when cows are grass-fed, you start to see the growing number of benefits by just adding a few cuts of beef to your weekly diet.

While beef can be quite fatty, many people don’t realise that almost half the fat in beef is oleic acid, which is actually healthy for the heart and is found in olive oil. Lastly, beef is very high in important nutrients such as iron and zinc. So while it should obviously be consumed in moderation, there are some important health benefits that come with eating beef regularly.

Castrium Master Meats specialise in meat home delivery, so you can have premium beef brought directly to your door! By taking advantage of this great service, you can be sure to find the best beef and other meat, the highest quality cuts and the best prices.

With a wide range of beef cuts available, including everything from Porterhouse and Scotch Fillet to Rump, you can start reaping the rewards of quality beef with Castrium Master Meats. The other great thing is that there are so many cooking options with beef, so you’ll never run out of tasty dishes!

Keep these in mind when looking for where to buy wholesale meat in Melbourne

There are several reasons why one would want to buy wholesale meat. It could be for a wedding, family get together, etc. Buying wholesale meat at this point is the best thing to do financially as the individual will save money this way.

Now if you are looking at buying wholesale meat in Melbourne, there are a few things you must keep in mind otherwise you may just end up spending more money instead of actually saving money.

Firstly, ensure that you are buying your meat from shops that have a good track record of buying from high quality meat sources. This is very important especially if you do not want to deal with cases of food poisoning at the end of your get together.

Secondly, you need to be sure that the meat shop is selling to you at the best possible price. You can confirm this by asking your local meat dealer for an estimate. If the price from the meat shop is higher than the estimate from your local dealer, then you are probably not getting a good price.

Again, you need to consider the wholesale dealers ability to keep up with the demand of customers. This is very important because you wouldn't want to go to the shop to purchase meat on the agreed date only to be told that there isn't enough for you. The meat dealer should be one that can keep up with orders at all times.

If you do not have enough time to go about buying the meat and still have enough time to plan your event, you can make use of an online meat shop. You only need to place your order and they will ensure it gets to you.

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