Dude Food · Spaghetti Bolognese Pie AKA 'The Bruce'

Originally hailing from Yorkshire in northern England, Melbourne-based chef and author Matt Wilkinson sure knows wholesome fare. The owner of much-loved East Brunswick café Pope Joan, he also recently opened pastry-filled paradise The Pie Shop in the same neighbourhood.

In the wake of last week’s goal-kicking Chicken and Leek Pie, today, Matt shares his Spaghetti Bolognese Pie. One of The Pie Shop’s best sellers, this unexpected combo full of cheesy goodness is sure to please a crowd! As will the dish’s beer match, recommended by Dan Murphy’s resident expert Kirrily Waldhorn.

Matt Wilkinson
In partnership with Dan Murphy's

Prepping the pie bases. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Spaghetti Bolognese Pie by Matt Wilksinson of The Pie Shop. Props from left to right: Chopping board, plate and surface from The Establishment Studios, Hargreaves Hill Extra Special Bitter Bottles 330mL from Dan Murphy’s. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Spag bol in a pie – the ultimate combo. Props from left to right: Surface from The Establishment Studios and Cutipol spoon from Francalia. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Golden, cheesy-baked goodness alongside a cold glass of Hargreaves Hill Extra Special Bitter Bottles 330mL from Dan Murphy’s.  Props include, Shotoku Glass from Cibi, linen napkin by Mr Draper and chopping board and surface from The Establishment Studios. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Matt Wilkinson
12th of September 2017


The Bruce is one of the most popular pies at The Pie Shop and it’s not hard to understand why – spag bol, cheese and pastry. Yum! Add a little chilli sauce on top for a great hangover cure.

It’s also just as good cold as it is hot (if not better!)



Serves 6

For Pastry

310g plain flour
125g butter
Pinch of salt
115g water

For Filling

1 white onions, sliced
1 carrot, grated
2 celery stalks, diced
4 garlic cloves, crushed
1 tin crushed tomatoes
50g tomato paste
3 sprigs of thyme, chopped
400g pork mince
100ml red wine
2 tablespoons olive oil
60g spaghetti
120g cheese (25g per pie)
Pinch of salt


For pastry, breadcrumb the plain flour and butter. Add salt and water.

Once fully incorporated, let sit before rolling. Roll out and cut circles 11cm in diameter. Place into pie tin.

To make the filling, first sweat onion, celery, garlic and carrot until soft. Add thyme and tomato paste and cook out for 5 minutes.

After this, add mince and stir in. Then add tomato, salt and wine and cook for 1 hour. Add spaghetti and cook until soft. Mix through the cornflour and chill.

Finally, pour bolognese mix onto the pie base, then top with cheese. Bake in oven 15–20 minutes on 185ºC or until base is cooked and cheese is golden.


Next month, Matt Wilkinson will release his  third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.



Hargreaves Hill ESB (Extra Special Bitter) ($18.99/4 pack, $61.99/ 16 case)

‘There is no doubting the love and attention that has gone into this wonderfully robust New World take on a traditional, English-style ale from Hargreaves Hill,’ says Dan Murphy’s beer expert Kirrily Waldhorn. ‘A beautifully balanced beer that provides fresh tropical and citrus fruit aromas which sit perfectly placed alongside a rich malt body.’

Kirrily explains that the richness of this slow-cooked spag bol pie demands a beer that can stand up to intense flavours, and this is the beer to do exactly that!


If you’re looking for more drink inspiration, join My Dan Murphy’s. It’s free and you’ll also get exclusive offers, plus access to special events and masterclasses. 

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