How to make a delicious pie with beef and pork mince? Gary’s pie!

Gary’s pie is what I’m calling this amazing concoction made from beef and pork mince.

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Gary's beef and pork pie with a cheesy white sauce topping Gary's pie Gary Lum Yummy Lummy
Gary’s beef and pork pie with a cheesy white sauce topping
Gary's beef and pork pie with a cheesy white sauce topping
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Here's a terrific pie you can make with beef and pork mince topped with cheesy white sauce rather than a traditional mashed potato. 

Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
  • 400 grams Beef and pork mince
  • ½ cup Frozen peas, corn and capsicum
  • ¼ cup Grated Coon cheese
  • ¼ cup Grated Parmesan
  • ½ bunch Chopped coriander
  • ½ bunch Chopped parsley
  • 1 dessert spoon Dijon mustard
  • 1 piece Sliced jalapeño pepper
  • 1 piece Sliced red chilli
  • 1 teaspoon Chilli flakes
  • 2 tablespoons Panko bread crumbs
  • 2 dashes Worcestershire sauce
  • ½ cup Plain flour
  • ½ cup Full cream milk
  1. Get the beef and pork mince to room temperature

  2. Mix into the mince the frozen peas, corn and capsicum along with the sliced red chilli and jalapeño pepper with the Worcestershire sauce

  3. In a saucepan melt some butter and then add some flour to make a roux to which the milk is added until the white sauce thickens

  4. To the sauce add some cheese and stir in until it's the consistency to pour

  5. In a pyrex dish layer on the meat and cheese and then pour the sauce over the meat and cheese

  6. The panko bread crumbs can be added to the top

  7. Bake in an oven at 200 °C/400 °F

  8. Allow the pie to rest for 5 minutes before serving

  9. Added vegetables are optional

Recipe Notes

This pie is pretty good. The mouthfeel is really nice with the creamy cheesy crunchy panko bread crumbs.

Gary's beef and pork pie with a cheesy white sauce topping Gary's pie Gary Lum Yummy Lummy
Gary’s beef and pork pie with a cheesy white sauce topping

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Salmon salad with crunchy nuts

Salmon salad with crunchy nuts sounds delightful doesn’t it?

A photograph of Baked salmon mango avocado kale quinoa salad with crunchy nuts
Baked salmon mango avocado kale quinoa salad with crunchy nuts

In my opinion enjoying food isn’t just about taste but also texture and mouthfeel. I didn’t realise mouthfeel was a word until I started food blogging. When I was younger I really liked really crunchy (like crunchy nuts) and chewy (like nougat) foods but being a child of a less than enlightened government dental health policy in Queensland in the 1960s and 1970s, I never had the benefit of fluoridated water. That’s about my only complaint I’ll ever share about Queensland Government when I was growing up. Without fluoridated water, coupled with a stubborn refusal to obey my mother’s instructions to regularly brush and floss my teeth thoroughly, many of my teeth have cavities and fillings. I have three ceramic crowns and two gold crowns worth thousands of dollars not to mention about half of my teeth have had root canal treatments.

Sorry, back to mouthfeel. I like the smoothness of some mango in salad as well as the crunch of some nuts not to mention the creaminess of avocado. Tonight I enjoyed the soft warm flakey feel of just cooked Atlantic salmon along with the sweet tangy happiness of mango and the robust texture of some crushed crunchy nuts.

Do you like crunchy nuts?

Salmon salad with crunchy nuts
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
  • Atlantic salmon 1 fillet
  • Kale coleslaw 1 cup
  • Kensington Pride mango 1 diced
  • Hass Avocado 1 diced
  • Mixed nuts ¼ cup
  • Lemon zest and juice of one lemon
  1. [url href=”” target=”_blank”]Bake the salmon[/url]
  2. Make the salad
  3. I usually put the nuts into a small plastic bag and with a metal tenderiser I lightly crush the nuts
  4. Flake the salmon through the salad
  5. Plate up and shoot a photograph
  6. Eat the meal
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

Monday blogging link love

Today I wanted to share some links from the Canberra Food Bloggers Facebook group as well as some other bloggers I’m friendly with.

Little Monster Girl | Jennifer | I’ve done a shout out to LMG before. Jennifer remains one of my most engaged and engaging social media friends (across Twitter, Flickr and blogging). NSFW

Shenaniganagain | Rose | I’ve only just started following Shenaniganagain today. After I made a comment on a post by The Bloggess today, Rose liked my comment. I took a look and discovered Rose has irritable bowel syndrome. We shared a little about our dreams to fart with confidence.

Champagne and Chips | Nicole | I met Nicole at Eat Drink Blog 2015 in Canberra and have enjoyed reading her twice a week updates for some time.

Off centre and not even | Timothy | This is a photography blog that usually links to Timothy’s Zenfolio profile


From the Canberra Food Blogging scene

Michele | Tavern 42° South Hobart

Anna | ’Art meets food’ at the Wedgwood Tea Room

Rose | A typical Saturday in Canberra

Bec | Patissez, Canberra City

Elissa | Vegetarian pastry parcels with roast vegetables and goat cheese

Serina | $5 Friday: New Year’s diet Thai green chicken curry