Classic Beef and Potato Meat Pie

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Australian meat pie filled with tender beef and creamy potato, enclosed in buttery shortcrust pastry for a satisfying traditional dinner. This Australian-inspired comfort-food recipe, ready in about 95 minutes, layers beef chuck, potatoes, onion 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 450 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

• 500 g, diced into 1-inch cubes beef chuck
• 2 medium, peeled and diced potatoes
• 1 large, finely chopped onion
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsp plain flour
• 2 tbsp butter
• 2 shortcrust pastry sheets
• 1, beaten for glaze egg
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp mixed dried herbs

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Instructions

1. Step 1: Preheat oven to 200°C (390°F). Heat 1 tbsp olive oil and 2 tbsp butter in a large saucepan over medium-high heat.
2. Step 2: Add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Add 500 g diced beef chuck and brown on all sides for 6-8 minutes.
4. Step 4: Stir in 2 tbsp plain flour and cook for 1 minute to coat the meat.
5. Step 5: Gradually pour in 1 cup beef stock while stirring to avoid lumps. Add 1 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp mixed dried herbs.
6. Step 6: Add 2 diced medium potatoes, reduce heat to low, cover, and simmer for 45 minutes until beef is tender and sauce thickens.
7. Step 7: Roll out 2 sheets of shortcrust pastry; line six 8 oz pie tins with one sheet. Divide filling evenly among tins.
8. Step 8: Cover pies with remaining pastry sheets, trim excess, and crimp edges to seal. Brush tops with 1 beaten egg.
9. Step 9: Bake for 25-30 minutes until pastry is golden and crisp. Let cool for 5 minutes before serving.