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Home Quiches, Tart and Pie Recipes

Meat Pie recipe!

By:Nagi
Published:26 Apr '19Updated:18 Aug '23
399 Comments
Recipe v Video v Dozer v

The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!

It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here!

Two homemade Australian Meat Pies with tomato sauce, ready to be eaten

Australian meat pie recipe!!

From midnight post-pub feasting to footy games, quick lunches on the run to essential road trip pit stops, Aussies never need an excuse to get stuck into meat pies!

That moment when you bite through the buttery, flaky golden puff pastry and the molten filling comes oozing out, and you frantically fan your mouth while mumbling “hot, hot, hot!!!”, cursing yourself for not letting it cool down but on the other hand you just don’t bloody care about third degree mouth burns because the pie is SO SO SO GOOD…..

That moment is something that every (non-vegetarian) Aussie is very familiar with.

And it’s a moment that Aussies who have moved abroad miss so much.

So today’s meat pie recipe is dedicated to all Aussies living overseas. Your hunt for a meat pie fix is officially over!!

Meat Pie on silver tray, fresh out of the oven
Close up of spoon with Meat Pie Filling

How to make meat pies

It’s not the fastest recipe in the world – truthfully, it’s quite fiddly – but I absolutely promise it’s worth it. Here’s an overview – and the video below is quite helpful. 🙂

  • Pie crust base – shortcrust pastry (homemade or store bought) fitted into pie tins then blind baked so they don’t go soggy once filled. Don’t have pie tins? Use large muffin tins or ramekins, or make one giant pie! I got mine from Woolies.

  • Meat Pie Filling – just like making a beef stew, it’s cooked long and slow so the beef becomes ultra tender and the sauce develops incredible deep, rich flavours; and

  • Puff pastry pie topping – the crowning glory of the Aussie meat pie experience is that flaky golden puff pastry topping! Store bought, all the way for me. 🙂

Why two types of pastry?

I use shortcrust for the base because it won’t go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well!

How to make Meat Pies

Meat Pie Filling

Here’s what goes in the meat pie filling. This is for a chunky meat pie – pieces of beef slow cooked until fall apart tender which makes an intensely deep, rich flavoured gravy.

The old school version is made with beef mince (ground beef) but the flavour of chunky beef pies is better because you can brown the pieces beautifully which forms the flavour base for the sauce.

After an old school beef mince version?

For a beef mince version, just swap the chuck beef for beef mince and read the recipe notes for how to tweak the recipe. The sauce needs a flavour bump because it will be missing the flavour boost you get from browning cubes of beef – this step is key to a really great meat pie sauce!

Meat Pie ingredients
Australian Meat Pie Filling in a cast iron pot

Meat Pie pastry

The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you’re in the US or Canada, use refrigerated pie crusts (the rolled up type).

I like to make the shortcrust pastry because I feel like there’s high returns for small effort (using a food processor, it’s a 5 minute job).

But I always use store bought puff pastry – I’ve made it once, and it’s probably the only time I ever will in my life!

Meat Pie Pastry

Meat Pie recipe tips

  • Brown the beef VERY well – this is key to ensure your filling has a rich complex flavour and is a deep dark brown colour. Brown in small batches – don’t crowd the pot otherwise the beef will stew in its own juices and will never brown! If this happens, just take some out.

  • Beef mince version – use recipe tweaks in the notes to give the sauce a flavour boost (because mince doesn’t brown like using cubes of beef)

  • Chunky vs beef mince – no question, chunky is superior in flavour and overall eating experience! Just can’t achieve the same sauce flavour using mince (but still so SO tasty!)

  • Start the day before – if you can. Firstly, it’s best for the filling to be fridge cold to ensure the meat pie base doesn’t go soggy. Secondly, as with all stews, the filling is even better the next day!

  • Don’t reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust. When you cut open the pie, you want the filling to ooze out and be nice and saucy, not dry.

  • Don’t make the pie crust too thin – if making your own shortcrust pastry, don’t make the base too thin otherwise it will break when the pie is picked up. Still tasty – but very messy!

  • To smear or not to smear?? To this day, I cannot believe there are people who eat meat pies without tomato sauce. I really try to respect personal preferences….. but I will never understand! 😂

  • Hands – or knife and fork? Knife and fork?? Shame on you! The Aussie meat pie is made for eating with your hands!!!🤣

Australian Meat Pie cut open to show filling inside

Worth the effort!

It will take you the better part of a day to make homemade meat pies. It’s quite involved and they’re especially fiddly because we’re making individual pies rather than one large pie.

But you will be regarded as a bloody legend by everybody fortunate enough to put one of these pies in their pie-hole!

Are they as good as what you can buy? YES. Better than your everyday bakery by a long shot, even using store bought pastry. Way WAY better than the average frozen meat pies from the supermarket.

That moment when you pull these golden beauties out of the oven – you’ll feel both excited AND smug (as you should……)

Overhead photo of Australian Meat Pies on a tray, fresh out of the oven

But then, you smear the still-hot-from-the-oven meat pie with some tomato sauce, and take a huge bite….

O.M.G.

There are no words. (But I shall try)

You’ve got a mouthful of buttery shortcrust pastry that literally melts in your mouth, juicy fall apart beef smothered in a rich gravy with flavour money can’t buy, and the flaky crispy puff pastry…..

Be still my beating heart.

There is simply no question. It’s one of the best food experiences in the world! – Nagi x

Close up of Meat Pie cut open to show meat pie filling inside, with tomato sauce on top

🇦🇺More Aussie fare🇦🇺

  • Family Size Aussie Meat Pie – The giant form of these hand held meat pies!

  • Party Pies (Aussie Mini Beef Pies) – Mini meat pies!

  • Sausage Rolls – Seasoned pork mixture rolled up in puff pastry. We believe this rivals Bourke St Bakery too!😂

  • Lamingtons – Vanilla sponge cubes dipped in chocolate and coated with coconut

  • Anzac biscuits – Crispy, buttery, toffee flavoured oatmeal cookies

  • Pavlova!! – Crispy meringue on the outside, marshmallow on the inside, piled high with cream and fruit

  • Scones – Plus magic 3 ingredient Lemonade Scones (3 ingredients)


Watch how to make it

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Aussie Meat Pies

Aussie Meat Pie recipe

Author: Nagi
Prep: 40 minutes mins
Cook: 3 hours hrs 40 minutes mins
Filling cooling: 4 hours hrs
Total: 4 hours hrs 20 minutes mins
Mains
Australian
4.98 from 91 votes
Servings6
Tap or hover to scale
Print
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Recipe video above. The great Australian meat pie – made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}
Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Ingredients

Pie Base – Choose ONE (Note 1):

  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
  • 2 refrigerated pie crusts (US/Can)

Pie Lid:

  • 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
  • 1 egg , lightly whisked

Filling:

  • 1.25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes (Note 3)
  • 1/2 tsp each salt & pepper
  • 2 – 3 tbsp olive oil
  • 1 onion , diced
  • 4 garlic cloves , minced
  • 5 tbsp flour , plain/all purpose
  • 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
  • 3 cups (750 ml) red wine , dry full bodied (Note 5)
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp black pepper , coarsely ground
  • 2 bay leaves

Instructions

Filling:

  • Sprinkle beef with 1/2 tsp salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  • Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
  • Add flour, stir through.
  • Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
  • Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
  • Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much – thickens more as it cools & in pie.
  • Remove from stove, cover and cool filling (I usually leave overnight).

Pastry:

  • Preheat oven to 180C/350F.
  • Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
  • Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
  • Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
  • Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.

Assemble pies:

  • Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  • Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
  • Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  • Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
  • Bake 30 minutes or until deep golden and puffed.
  • Devour hot and fresh, topped with tomato sauce or ketchup if desired!

Recipe Notes:

1. Shortcrust pastry – options:
Homemade – make 1 1/2 batches of homemade shortcrust pastry (click Servings and slide to scale recipe). Roll out to 2 – 3mm / 1/10″ thick then cut rounds. Make sure it’s not paper thin because otherwise it won’t be strong enough to withhold all the filling!
Frozen shortcrust pastry – comes in 20cm/8″ square sheets here in Australia. Thaw then line up to overlap edges slightly and press down to seal edges (to make one long sheet, reduces waste). Cut rounds.
Refrigerated rolled pie crusts (US/Can) – such as Pillsbury. Unroll and cut rounds as required by this recipe. Press together scraps if needed to make enough rounds. Pack will probably say no pre-baking required before filling. For this recipe, pre-baking is recommended to avoid soggy base (meat pies are meant to be eaten by hand!)
Cutting rounds – Use tape measure to measure from edge to edge of pie tin, pressing down into the dish. Then find anything that is around that size – I used a saucepan lid! 
Make sure rounds are big enough so it covers the lip of the pie tin as well – better to have pastry too large than too small, it will shrink slightly.
2. Puff pastry here in Australia comes in 20cm/8″ square sheets. I get 2 lids out of each so there is quite a bit of leftover from each sheet. Quick ways to use up scraps:
  • Brush with melted butter, sprinkle with cinnamon and sugar, cut sticks/shapes bake until golden. Try garlic butter, sprinkle with parmesan and pepper, or dukkdah or zaatar. Or just bake sticks plain and use as dippers with soups or stews.
3. Beef – chuck beef nicely marbled with fat is ideal for this recipe. Boneless short rib also works great. Do not try this with gravy beef – too lean. See note below for beef mince.
4. Beef stock – recipe doesn’t use much beef stock because I find that store bought beef stock can give the filling a slight artificial flavour edge, also can make it too salty because the liquid is reduced down and concentrated. Flavour base relies heavily on the browning of the beef + wine + slow cooking.
5. Red wine – merlot, Cabernet Sauvignon, shiraz, Burgundy, Zinfandel, malbec, Tempranillo all good here. Avoid sweet ones and light reds like pinot noirs, Grenache. Use this chart as a guide – anything from Merlot or bolder will be great! 
I know this sounds like a lot of wine but the slow cooking cooks out the wine flavour and alcohol, plus the sauce reduces down a lot into a rich, deeply flavoured gravy. Using too much beef stock isn’t ideal here because once reduced, the flavour is too strong.
6. Pie tins – I used pie tins from Woolies (Australia), 10 cm / 4″. Can also make them in ramekins (this is what I used to do before I got pie tins), Texas muffin tins (the large ones), mini pies in normal muffin tins (then it’s Party Pies!) or one large pie dish (use leftover filling to make pie triangles using puff pastry!).
Fitting pastry into pie tins – drape and gently push in, do not stretch and pull pastry (this will cause pastry to shrink when it bakes).
7. Pie weights – heatproof marble size beads that weigh down the pastry to stop it from puffing and shrinking while it bakes. Sub with dried rice, dried beans or similar (save to reuse again as pie weights).
8. Pastry 2nd bake – this is just to dry the base out and make it crisp, if not needed then skip the 2nd pastry bake.
9. Beef mince – old school meat pies are made with beef mince but chunky style are more highly regarded for flavour and eating experience! Can’t get the same browning with mince, hence why sauce flavour is not quite as good. To make super tasty beef mince meat pies – completely skip salt, use beef cube and dark soy instead (doesn’t taste Asiany, adds flavour and colour to sauce otherwise it’s a pale unappetising brown colour):
  • Cook onion and garlic, then add 1.3 kg / 2.6lb beef mince (ground beef) and brown
  • Add flour and remaining ingredients per recipe including pepper but DO NOT ADD SALT
  • Add 1 beef cube, crumbled
  • Simmer gently, covered, for 1 hr 20 minutes
  • Uncover and reduce for 20 minutes
  • Add up to 1 tsp dark soy sauce to make the sauce colour a nice brown and add flavour (soy has more flavour than plain salt), simmer for 5 min. Add normal salt if you want it saltier.
  • Cool then use as filling per recipe.
10. Storage – Cooked pies keep in the fridge for up to 5 days, best to give it a quick microwave to warm the centre then pop in the oven for 5 minutes at 180C/350F to crisp pastry. OR wrap in cling wrap then freeze cooked pies, thaw then reheat in oven at 180C/350F for 20 minutes until centre is piping hot. Can also freeze pies once filled and topped with raw uncooked puff pastry.
11. Nutrition per pie. Best estimate taking into account unused pastry, erred on the high side to be conservative.

Nutrition Information:

Calories: 825cal (41%)Carbohydrates: 43g (14%)Protein: 46g (92%)Fat: 41g (63%)Saturated Fat: 14g (88%)Cholesterol: 165mg (55%)Sodium: 759mg (33%)Potassium: 1074mg (31%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 145IU (3%)Vitamin C: 3.1mg (4%)Calcium: 71mg (7%)Iron: 7.5mg (42%)
Keywords: Australian Meat Pie, Meat Pie
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399 Comments

  1. Naomi says

    December 14, 2023 at 8:05 am

    5 stars
    This recipe is smashing!! I cook my beef in the slow cooker for 8 hours on low and the beef just falls apart!!

    Reply
  2. Mawree says

    December 3, 2023 at 9:18 am

    5 stars
    I lived in Australia in 2010 and finally decided I would try to recreate the delicious pies I had there. This recipe took a long time with lots of steps but it was worth it! I used a 9” pie tin and made the short crust pastry from scratch with the linked recipe. Used a mix of elk and beef steak. Just reheated leftover piece in the oven and it was more delicious the next day!

    Reply
  3. Melinda says

    September 28, 2023 at 6:30 am

    5 stars
    Thank you Nagi! This is delicious! The cooking aromas are sensational too.
    I dearly appreciate your explicit directions and precise cooking times. The fact that you test your recipes so many times also helps keep me on track. No need to think ‘maybe this or maybe that’.
    Your freezing, storage and substitutions are enormously helpful as well. In short and long, I appreciate you very much.

    Reply
  4. Ana says

    September 4, 2023 at 11:06 am

    You say in the assemble step to bake for 30 minutes but don’t list a temperature. still 350? help!

    Reply
    • Melinda says

      September 28, 2023 at 6:36 am

      Hello Ana. In the pastry section, Nagi writes to preheat oven to 350 degrees. Since there was no further mention of oven temp, I left mine at 350 degrees and cooked for the stated 30 minutes. Because I used a short bread crust on top that was a little thicker than puff pastry, I discovered my pies needed to be baked about 5 minutes longer. They were delicious. I hope this is helpful for you.

      Reply
  5. Peter says

    August 25, 2023 at 1:07 pm

    5 stars
    I’ve made this a few times. First time I did exactly as stated. But I found that chuck steak really isn’t the best. Due to the fat content it becomes way to soft and mushy. When it comes to a chunky beef pie I like the meat to have just a tiny little chew to it not mush. So second time I substituted it with what you said not to, gravy (shin) beef and it was actually much better. Only other changes were I used a lot more pepper. I like pepper steak pies. And sorry, pinot noir was much nicer than Merlot. I also floured the beef directly before browning it. But this is a great recipe for chunky beef pie. Thank you Nagi. Please don’t be offended by by changes. All palettes are different.

    Reply
  6. Cheyenne Nardolillo says

    August 8, 2023 at 10:59 am

    I made the filling with ground beef and added diced carrots. I added it over mashed potatoes. SO good! I loved it! Thanks for the recipe!

    Reply
  7. Ren says

    August 6, 2023 at 12:00 pm

    5 stars
    Hi Nagi,

    I made these pies last night and they were so good!

    Reply
  8. Bradley Almeida says

    August 2, 2023 at 1:20 pm

    When you’ve made the meat filling, on your wesbite, you say you leave overnight. Do you put it in the fridge, or do you leave at room tempratrue? I kind of confused on this. Thank you.

    Reply
  9. Frances Cebalo says

    May 21, 2023 at 7:42 pm

    5 stars
    This is my go to recipe for the ultimate pie. I leave out the red wine, for me it is too overpowering. I stick with beef stock and water.

    Reply
  10. Kara says

    April 30, 2023 at 7:06 pm

    4 stars
    I had trouble with the meat sticking to the bottom of the pan, even using the lowest setting on my stovetop, once the gravy thickened I put it in the slowcooker for a few hours to get the meat to be tender. The pie tasted great but a slight alteration to the cooking method

    Reply
    • John Pad says

      August 16, 2023 at 3:48 pm

      Oddly enough you need high heat to keep the meat from sticking. You want the pan and oil to already be hot before you add the meat.

      Reply
  11. Tim says

    April 26, 2023 at 11:53 am

    A whole bottle of wine, really!!!. I am disappointed as I spent so much time effort and money to make this. And if it wasn’t for the red wine it would probably taste ok. I will leave the wine out next time, or reduce it considerably.

    Reply
  12. Mark Ihrig says

    April 25, 2023 at 6:51 am

    5 stars
    WOW!! This recipe was a smash hit at my party. I made them smaller, appetizer size and the guest ate them up. 🙂
    They paired well with Cab, as well as lots of other wine that were served.
    Thank you,
    Mark

    Reply
  13. Kary Onisforou says

    April 25, 2023 at 12:01 am

    I have used chuck for other dishes and it was full of fat and connective tissue. Would blade steak have the same saucy effect.

    Reply
  14. Carla says

    April 21, 2023 at 6:51 pm

    Don’t rate the filling. Very overpowering with the amount of red wine. The pastry was really nice though.

    Reply
  15. pete william says

    April 17, 2023 at 9:46 pm

    5 stars
    tis top grub to wrap your laughing gear around !!

    pastry from the supermarket and beef mince
    had to remove bay leaves n reduce the liquids on stovetop after using slow cooker… water and 2 extra stock cube instead of wine plus small dollop of vegemite… even bonny king charlie would adore it.

    reckon variation of red/dark meat mixes and types will work just as well.

    Reply
  16. Aizu says

    April 11, 2023 at 6:04 pm

    5 stars
    Every since we move to Gulf country, we miss Australia beef pies. Saw your recipes, OH boy!!! sooooo.. good! I just use store bought pastry skip the wine. Thank you, for making this recipes easy to follow.

    Reply
  17. Richard says

    March 24, 2023 at 2:51 pm

    5 stars
    Have made a batch of your Aussie Meat Pies and we both thaught they are YUM.

    Reply
  18. Greats says

    February 26, 2023 at 7:23 pm

    5 stars
    Hi Nagi, thank you so much for sharing your delicious recipe.Great job. Ilove it.

    Reply
  19. Pochehli says

    February 9, 2023 at 6:03 am

    5 stars
    Hi Nagi.Absolutely fantastic.
    Thank you so much for your recipe.I love your work.

    Reply
  20. Laura says

    January 26, 2023 at 4:09 am

    5 stars
    Absolutely fantastic! I have always added vegemite to my meat pie filling and at the end I added about 2tbs, which made it perfect for me. Reduced and thickened up great. I found the wine flavor mellowed considerably after it cooled. I didn’t feel like making or buying puff pastry so I just made two batches of the short crust pastry and used it on top as well. The flaky top is wonderful but I didn’t miss it too much. I could eat these every day!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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