Oven-Baked Aussie Meat Pie with Flaky Pastry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A classic Australian savory pie filled with seasoned ground beef and vegetables encased in a golden, flaky pastry crust. This Australian-inspired beef recipe, ready in about 85 minutes, layers all-purpose flour, cold unsalted butter, ice water 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

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks), cubed cold unsalted butter
• 1/3 cup ice water
• 1 lb ground beef
• 1 medium, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1/2 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2, minced garlic cloves
• 2 tbsp all-purpose flour (for filling)
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten for egg wash egg

Instructions

1. Step 1: To make the pastry, combine 2 1/2 cups all-purpose flour and 1 tsp salt in a large bowl. Add 1 cup cold unsalted butter, cubed, and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly drizzle 1/3 cup ice water, mixing gently with a fork until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Step 2: Preheat oven to 400°F (200°C). Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 5-6 minutes until browned and no longer pink. Sprinkle 2 tbsp all-purpose flour over the meat and stir to coat; cook for 1 minute to remove raw flour taste.
4. Step 4: Stir in 1 medium finely diced carrot, 1/2 cup frozen peas, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer the filling for 10 minutes, stirring occasionally, until thickened and vegetables are tender. Remove from heat and let cool slightly.
5. Step 5: Roll out two-thirds of the chilled dough on a floured surface into a 9-inch circle for the pie base. Transfer to a 9-inch pie dish, pressing gently to fit. Pour the cooled meat filling evenly into the crust.
6. Step 6: Roll the remaining dough into a 7-inch circle for the lid. Place the lid over the filling, trim any excess dough, and crimp edges to seal. Cut a small vent in the center of the top crust.
7. Step 7: Brush the pie top with 1 beaten egg for a shiny golden finish. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp. Let rest for 10 minutes before serving.