Classic Beef and Vegemite Meat Pie
A traditional Australian meat pie filled with rich beef mince and a savory Vegemite-infused gravy, encased in flaky pastry. This australian-inspired beef ready in about 60 minutes layers ground beef, medium onion diced, medium carrot grated 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 480 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 ground beef
- 1 medium onion diced
- 1 medium carrot grated
- 1/2 cup frozen peas
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Vegemite
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet (9-inch) ready-made shortcrust pastry
- 1 large egg beaten
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced medium onion and 1 grated medium carrot, sautéing for 5 minutes until softened.
- Step 2: Add 1 lb ground beef and cook for 7-8 minutes, breaking up the meat until browned and no pink remains.
- Step 3: Stir in 2 tbsp all-purpose flour and cook for 1 minute to remove raw flour taste.
- Step 4: Gradually pour in 1 cup beef broth while stirring to create a thick gravy. Add 1 tbsp Vegemite and 1 tbsp Worcestershire sauce, stirring until Vegemite dissolves and gravy is glossy.
- Step 5: Mix in 1/2 cup frozen peas, 1 tsp salt, and 1/2 tsp black pepper, cooking for 3 more minutes until heated through and thickened.
- Step 6: Preheat oven to 400°F. Line a 9-inch pie dish with 1 sheet ready-made shortcrust pastry, trimming excess.
- Step 7: Spoon the beef filling into the pastry base, then cover with another pastry sheet or lattice top. Seal edges and brush with 1 beaten large egg.
- Step 8: Bake for 25-30 minutes until the pastry is golden brown and crisp. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Beef and Vegemite Meat Pie 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 Beef and Vegemite Meat Pie?
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 Beef and Vegemite Meat Pie?
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 Beef and Vegemite Meat Pie 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 Beef and Vegemite Meat Pie?
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.
