Beef and Veggie Meat Pie with Golden Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty Australian meat pie filled with tender beef and mixed vegetables enclosed in flaky, buttery pastry—a perfect comfort meal. This australian-inspired beef ready in about 130 minutes layers beef chuck, diced, large, finely chopped onion, medium, 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 550 calories and feeds 4, 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

• 500g beef chuck, diced
• 1 large, finely chopped onion
• 1 medium, diced carrot
• 1/2 cup (75g) frozen peas
• 1 cup (240ml) beef stock
• 3 tbsp plain flour
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 100g, diced cold butter
• 2 cups (250g) plain flour (for pastry)
• 6-7 tbsp cold water
• 1, beaten for egg wash egg
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: To make the filling, heat 2 tbsp vegetable oil in a heavy-based pan over medium-high heat. Add 500g diced beef chuck and brown on all sides for 5-7 minutes.
2. Step 2: Add 1 large finely chopped onion and 1 diced medium carrot to the pan, cooking for 5 minutes until softened.
3. Step 3: Stir in 3 tbsp plain flour and cook for 1 minute to remove raw flour taste.
4. Step 4: Gradually pour in 1 cup (240ml) beef stock while stirring to avoid lumps.
5. Step 5: Add 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer gently, covered, for 1 hour until beef is tender.
6. Step 6: Stir in 1/2 cup (75g) frozen peas and cook for 5 more minutes. Remove from heat and let cool.
7. Step 7: For the pastry, place 2 cups (250g) plain flour and 100g cold diced butter in a bowl. Rub butter into flour with fingertips until mixture resembles coarse breadcrumbs.
8. Step 8: Add 6-7 tbsp cold water a little at a time and mix with a knife until dough just comes together. Wrap in cling film and chill for 30 minutes.
9. Step 9: Preheat oven to 400°F (200°C). Roll out two-thirds of the dough on a floured surface to fit a 9-inch pie dish. Line the dish with the pastry.
10. Step 10: Spoon the cooled beef mixture into the pastry-lined dish. Roll out remaining dough for the lid and place over filling, sealing edges by pinching together.
11. Step 11: Brush the top with 1 beaten egg and cut a small slit in the center to allow steam to escape.
12. Step 12: Bake for 35-40 minutes until pastry is golden and crisp. Let stand for 10 minutes before serving.