Baked Lamb and Vegemite Meat Pies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Classic Australian meat pies filled with minced lamb and a subtle umami twist from Vegemite, baked in a golden flaky pastry. This australian-inspired beef ready in about 55 minutes layers minced lamb, medium, finely diced onion, small, finely diced carrot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 sheets (about 10x10 inches each) shortcrust pastry sheets
• 1 lb minced lamb
• 1 medium, finely diced onion
• 1 small, finely diced carrot
• 1/2 cup frozen peas
• 1/2 cup beef stock
• 1 tbsp Vegemite
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 large, beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced medium onion and 1 small finely diced carrot, sauté for 5 minutes until softened.
2. Step 2: Add 1 lb minced lamb, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Cook, breaking up meat with a spoon, until browned, about 6-7 minutes.
3. Step 3: Stir in 2 tbsp plain flour and cook for 1 minute to remove raw taste. Gradually add 1/2 cup beef stock and 1 tbsp Vegemite, stirring constantly until mixture thickens and coats the back of a spoon. Fold in 1/2 cup frozen peas and remove from heat.
4. Step 4: Roll out 2 sheets shortcrust pastry and cut into 6 equal squares each. Spoon the lamb mixture evenly onto 6 squares, leaving edges free. Brush edges with beaten 1 large egg and cover with remaining 6 pastry squares, sealing edges by pressing with a fork.
5. Step 5: Place pies on a lined baking tray, brush tops with remaining beaten egg, and bake for 25-30 minutes until golden and puffed. Cool for 5 minutes before serving.