Traditional Australian Meat Pie

Traditional Australian Pie Meat

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 pies
Author Adore Foods


  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 large carrot finely diced
  • 1 &1/4 lb. 750g ground beef (beef mince)
  • 1/4 cup all purpose flour
  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • cups beef stock
  • 2 tablespoons chopped parsley
  • 1 pack puff pastry
  • 1 large egg lightly beaten
  • Mash potatoes and mushy peas to serve


  1. Over medium high heat heat olive oil in a large skillet. Sauté onion and carrot, stirring for 5 minutes, until softened. Add the ground beef, increase heat to high and cook for 8-10 minutes, stirring with a wooden spoon to break up lumps, until well browned. Sprinkle over flour, stir well and cook for another 2 minutes.
  2. Stir in tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce heat to medium and simmer for 10-15 minutes or until thickened. Season with salt and pepper and stir through chopped fresh parsley. Remove from heat and allow to cool completely.
  3. Preheat oven to 400f/ 200C. Lightly grease your 3 inch/ 7-8cm (base) pie tins and place onto a large baking tray.
  4. Roll out the puff pastry sheets to 0.5 inch/ 5mm thick. Cut out 6 different 5 inch/ 15cm rounds from the pastry and line tins, trimming excess. Cut 6 different 14cm rounds for tops, reforming and rolling pastry if necessary.
  5. Divide cooled filling between pie cases. Brush edge of pastry with beaten egg and cover with pastry tops, pressing edges together to seal. Brush top with egg and cut two slits (or a cross) in the centre to allow steam to escape. Place on tray and bake for 25-30 minutes until puffed and golden. Serve with mashed potato and mushy peas. Add gravy too, if you wish.
  6. Enjoy