Classic Australian Meat Pie (Aussie Beef Pie)

Craving a cheerful, flaky, golden pie that is ready to warm you up from the inside out? This Classic Aussie Meat Pie is more than just food. Yes, this meat pie is comfortable in every bite. For planning a weekend family dinner, looking for game-day food, or if you are just missing that true Australian bakery vibe, this mouthwatering recipe is quick enough for weekdays and satisfying enough for special events. Do not wait to try this iconic dish, it is a must-have recipe for every home cook!

The Australian Meat Pie is an icon of Aussie cuisine, and enjoyed at footy matches, in bakeries, and around dinner tables. It is inspired by British pies, twisted by Australians by using minced or chunky beef with rich gravy wrapped in golden pastry. Today, it holds a true mark of Australian comfort food, loved across New Zealand and among Aussie expats worldwide.

Ingredients

For the Pastry

• 2 sheets of short crust pastry (base)
• 2 sheets of puff pastry (top)
• 1 beaten egg (for glazing)

For the Filling

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500 g beef mince (or diced chuck steak for chunky style)
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 cups of beef stock
• 1 tsp dried thyme
• 1 tsp black pepper
• 1/2 tsp salt

Directions

Cook the Filling

• First, heat oil in a skillet over medium heat.
• Add onion and garlic; sauté until it becomes softened.
• Now add flour, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix everything together.
• Pour in beef stock in mixture, stirring until the mixture begins to bubble.
• Cook it on low heat for 35-40 mins for rich flavors. Then simmer for 10 minutes. Turn the flame off.

Assemble the Pies

Preheat oven to 200°C (400°F) and line pie tins with shortcrust pastry. Now add spoon full of beef mince into pie shells.

Seal & Bake

Cover pie filled shells with puff pastry tops, and seal edges. Brush with egg wash and bake for 25–30 minutes until golden brown and crisp.

Serve

Serve hot with tomato ketchup, chips, mushy peas (the Aussie way) for a full meal.

Variations

• Chunky Beef Pie – you can use diced steak instead of mince.
• Vegetarian Pie – Cook beef with lentils and mushrooms.

Tips & Tricks

• Always cool filling before adding to pastry.
• For thicker gravy, simmer longer or add cornstarch slurry.
• You can freeze unbaked pies for up to 3 months.

FAQs

Q: Can I skip puff pastry?
Yes, but puff pastry gives that authentic bakery-style finish.

Classic Australian Meat Pie (Aussie Beef Pie)

Course: DinnerCuisine: AustralianDifficulty: High

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

420

kcal

This Classic Australian Meat Pie features rich beef gravy tucked inside a buttery shortcrust base and finished with a golden, flaky puff pastry lid. Inspired by iconic Aussie bakery pies, this comforting dish is perfect for weeknight dinners, parties, or whenever you’re craving hearty, homemade comfort food.

Ingredients

• For the Pastry

• 2 sheets of short crust pastry (base)

• 2 sheets of puff pastry (top)

• 1 beaten egg (for glazing)

• For the Filling

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 500 g beef mince

• 2 tbsp all-purpose flour

• 1 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 cups of beef stock

• 1 tsp dried thyme

• 1 tsp black pepper

• 1/2 tsp salt

Directions

• Cook the Filling
  – First, heat oil in a skillet over medium heat.
  -Add onion and garlic; sauté until it becomes softened.
  -Stir beef mince in onions and cook until it changes color.
  -Now add flour, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix everything together.
  -Pour in beef stock in mixture, stirring until the mixture begins to bubble.
  -Cook it on low heat for 35-40 mins for rich flavors. Then simmer for 10 minutes. Turn the flame off.
• Assemble the Pies
  Preheat oven to 200°C (400°F) and line pie tins with short crust pastry. Now add spoon full of beef mince into pie shells.
• Seal & Bake
  -Cover pie filled shells with puff pastry tops, and seal edges.
  -Brush with egg wash and bake for 25–30 minutes until golden brown and crisp.
• Serve
  Serve hot with tomato ketchup, chips, mushy peas (the Aussie way) for a full meal.

Notes

• Always cool filling before adding to pastry.