Pie Floater (Adelaide Pea Soup Pie)
A hot beef pie floating in thick green pea soup with a squiggle of tomato sauce, the late night classic from Adelaide.
- Time1 hr 15
- LevelEasy
- Costabout £3.66 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion, carrots and celery for 8 minutes until soft.
8 min - 2
Rinse the split peas and add them with the stock, mint and pepper. Bring to the boil, then simmer gently, partly covered, for 45 minutes, stirring now and then, until the peas have collapsed.
45 min - 3
Heat the oven to 200°C (180°C fan) and warm the pies on a tray following the packet times, usually about 20 minutes, until hot all the way through.
20 min - 4
Blend the soup with a stick blender until smooth and thick. Add a splash of water if it is too thick to pour. Taste and season.
- 5
Ladle the soup into wide bowls and sit a hot pie in the middle of each.
- 6
Add a squiggle of ketchup on top of each pie and eat straight away with a spoon and fork.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.