Classic Australian Meat Pie with Shortcrust Pastry
Flaky shortcrust pastry filled with a savory mixture of ground beef, onion, and rich gravy, baked to golden perfection. This australian-inspired beef ready in about 60 minutes layers (450 g) ground beef, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 tbsp plain flour and cook for 2 minutes to remove the raw flour taste.
- 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.
- 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.
- 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.
- Step 7: Brush the tops of the pies with 1 beaten egg to achieve a golden crust.
- Step 8: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp.
- Step 9: Remove from oven and let cool slightly before serving with mushy peas or tomato sauce.
Frequently asked questions
How long does Classic Australian Meat Pie with Shortcrust Pastry take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Australian Meat Pie with Shortcrust Pastry?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Australian Meat Pie with Shortcrust Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Australian Meat Pie with Shortcrust Pastry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Australian Meat Pie with Shortcrust Pastry?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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