Classic Australian Meat Pie with Shortcrust Pastry

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Flaky shortcrust pastry filled with a savory mixture of ground beef, onion, and rich gravy, baked to golden perfection. This Australian-inspired beef recipe, ready in about 60 minutes, layers ground beef, large onion, olive oil 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

• 1 lb (450 g) ground beef
• 1, finely chopped large onion
• 2 tbsp olive oil
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 tbsp plain flour
• 2 sheets, thawed frozen shortcrust pastry sheets
• 1, beaten for egg wash egg
• to taste salt
• to taste black pepper
• 1/4 tsp ground nutmeg

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped large onion and sauté for 5 minutes until translucent.
2. Step 2: Add 1 lb ground beef to the skillet and cook for 7-8 minutes, breaking it up with a spoon until browned and no longer pink.
3. Step 3: Stir in 3 tbsp plain flour and cook for 2 minutes to remove the raw flour taste.
4. Step 4: Add 1 cup beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1/4 tsp ground nutmeg, salt, and black pepper to taste. Simmer the mixture for 10 minutes until thickened and rich.
5. Step 5: Roll out 2 thawed shortcrust pastry sheets. Line four 6-inch pie tins with one sheet each, spoon the beef filling evenly into the tins.
6. Step 6: Cover each pie with the second pastry sheet, pressing edges to seal and trimming excess. Cut a small slit in the top of each pie to allow steam to escape.
7. Step 7: Brush the tops of the pies with 1 beaten egg to achieve a golden crust.
8. Step 8: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp.
9. Step 9: Remove from oven and let cool slightly before serving with mushy peas or tomato sauce.