Aussie Meat Pie
Prep time
Cook time
Total time
Every Aussie can eat a meat pie in one hand.
Recipe type: Main
Cuisine: Australian
Serves: 4
  • 1 onion finely chopped
  • 1 small clove garlic finely sliced
  • 500 grams beef cut into cubes
  • 1 cup mushrooms sliced
  • 2 tablespoons oil for frying
  • 2 cups beef stock (low salt)
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon tomato paste (or ketchup)
  • ½ (barely) teaspoon oregano
  • 1 pinch of nutmeg - just a hint
  • 6 tablespoons flour
  • pepper
  • 1 recipe shortcrust pastry (or use frozen sheets)
  • 1 recipe puff pastry (or use frozen)
  • 1 egg beaten
  1. Mix pepper with flour.
  2. Remove big chunks of fat from the beef and dust with flour/pepper mixture and set aside.
  3. Place onion and garlic in a skillet and saute on medium until onion is translucent. Add mushrooms. Do not burn the onion and garlic or it will make the filling bitter. Set aside.
  4. In a hot skillet with a little oil, brown the beef in small batches.
  5. Add all the browned beef, the onion, mushrooms and garlic, the tomato paste, Worcestershire sauce, oregano, nutmeg and stock and bring to a low simmer.
  6. Cook for at least an hour, checking often to see if you need to add water to keep from burning.
  7. In a jar with a lid, add ¼ cup beef stock and 3 tablespoons of flour and place the lid on shake really hard to combine.
  8. Add to beef mixture to get a nice gravy then set aside to cool.
  9. Preheat oven 400F/200C
  10. Place shortcrust pastry in the bottom of the small pie pans, add cooled beef mixture and wet the edges of the pastry.
  11. Cut an air vent in the puff pastry tops and cover the pie, pressing gently to stick the pastry together and place in preheated oven.
  12. After 15 minutes reduce heat to 350F/180C and bake another 30 minutes or so until the pies are golden brown.
  13. Serve with tomato sauce (ketchup)
  14. Brush the pie tops with beaten egg and place in
Recipe by Orgasmic Chef at