Classic Australian Meat Pie
A savory pie filled with minced meat and gravy, a true Australian icon.
Ingredients
- 500g ground beef
- 1 onion, finely chopped
- 2 tbsp all-purpose flour
- 250ml beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 sheets of shortcrust pastry
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large skillet, cook the ground beef and onion over medium-high heat until the meat is browned. Drain off any excess fat.
- 3
Stir in the flour and cook for 1 minute. Gradually stir in the beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, until the gravy has thickened. Season with salt and pepper. Let the filling cool slightly.
- 4
Line four individual pie tins with the shortcrust pastry. Fill with the meat mixture.
- 5
Cut lids from the puff pastry and place them on top of the pies. Press the edges to seal and trim any excess pastry. Brush the tops with the beaten egg and make a small slit in the center of each lid.
- 6
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- 7
Serve hot with tomato sauce (ketchup).
Tips & Notes
For a richer flavor, you can add a splash of red wine to the gravy. Make sure the filling has cooled before adding it to the pastry to prevent a soggy bottom.
Added by Michael Duregon on 26 January 2026
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