Meat Pie and Oysters Kilpatrick

S3 E24 | My Last Resort With Papa Roach | Something's Burning

All four members of Papa Roach swing by the kitchen to reminisce about our time in Australia... and I make ‘em a meal to help bring back the memories of Down Under. We chat about touring with the Red Hot Chili Peppers, getting sober, bus life, and of course – music. Plus, I get a private, impromptu concert like no one’s ever heard.

Oysters Kilpatrick

Ingredients:

  • 1 tbsp Worcestershire sauce
  • ¼ cup balsamic vinegar
  • 2 tbsp unsalted butter
  • 1–2 dashes Tabasco sauce
  • 2 slices bacon
  • 12 shucked oysters

Steps:

  1. In a saucepan, heat and combine Worcestershire sauce, balsamic vinegar, butter, and Tabasco.
  2. Cook bacon slices until crisp, then chop into small pieces.
  3. Set oysters on a baking sheet, top with sauce and chopped bacon, and broil for 1 minute until bubbling.

Meat Pie

Ingredients:

  • 1 medium onion, diced
  • 1.5 lbs ground beef
  • 1¼ cups water
  • 2½ tsp Better Than Bouillon beef base
  • ⅓ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp oregano
  • ¼ tsp garlic powder
  • ¼ cup flour
  • ¼ cup water (for slurry)
  • 1 sheet Pillsbury pie crust
  • 1 sheet puff pastry

Steps:

  1. Sauté diced onion in a skillet until translucent. Add ground beef and cook until browned.
  2. Add water, beef base, ketchup, Worcestershire, oregano, and garlic powder. Simmer for 5–10 minutes.
  3. In a separate bowl, mix ¼ cup flour with ¼ cup water to create a slurry. Stir into the meat mixture to thicken.
  4. Line a pie pan with the Pillsbury crust. Fill with meat mixture, then top with puff pastry. Seal edges and cut vents in top.
  5. Bake at 400°F until golden brown, about 25–30 minutes.
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