South Aussie Pie Floater - Creamy rich pea soup meets crunchy crisp beef pies. Topped with tomato sauce, and you have one delicious dinner combination. Too easy. |

South Aussie Pie Floater

Creamy pea soup meets crunchy crisp beef pies in this South Aussie Pie Floater recipe. Top with tomato sauce and you have one seriously delicious dinner combination. Too easy!
Course Soup
Cuisine Australian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Wandercooks


  • 500 g blue boiler peas or marrowfat peas soaked overnight
  • 5 cups chicken stock
  • 1 tbsp bicarb soda
  • 4 mini beef pies

Optional toppings (to taste)

  • Tomato sauce
  • BBQ sauce
  • Mint sauce
  • Malt vinegar
  • Salt & pepper


  • Now guys, don’t forget that the first part of this recipe is to soak your blue boiler peas in a large saucepan overnight. Otherwise you’ll never get to that thick and lusciously smooth texture. Don’t forget that they’ll DOUBLE in size overnight, so make sure to put them in a large enough saucepan.
  • Drain your soaked peas, rinse them thoroughly and drain again. Repeat this a few times until the peas are nice and clean.
  • Pour in your chicken stock and bicarb soda and bring to the boil, then reduce to a simmer and cook until the peas have softened and the soup has thickened nicely (around 30-40 minutes). If too much liquid evaporates, feel free to pour in a little more liquid as you go.
  • Transfer your thick green soup into serving bowls and top with a hot mini beef pie. Slather with your favourite toppings and tuck in!