Slow-Baked Aussie Beef and Mushroom Meat Pie

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich, savory beef and mushroom filling slow-baked inside a flaky pastry crust for a comforting Australian classic. This Australian-inspired beef recipe, ready in about 70 minutes, layers beef chuck, diced, button mushrooms, 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 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) beef chuck, diced
• 8 oz (225 g), sliced button mushrooms
• 1 medium, finely chopped onion
• 2 cloves, minced garlic cloves
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 sheets, thawed frozen shortcrust pastry sheets
• 1, beaten for egg wash egg
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb diced beef chuck seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the beef on all sides for about 6-7 minutes.
2. Step 2: Add 1 finely chopped medium onion and 2 minced garlic cloves to the skillet. Sauté together for 4 minutes until onions soften and become translucent.
3. Step 3: Stir in 8 oz sliced button mushrooms and cook for another 5 minutes until mushrooms release their moisture and brown slightly.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the beef mixture and stir well to coat, cooking for 2 minutes to remove the raw flour taste.
5. Step 5: Slowly pour in 1 cup beef broth and 1 tbsp Worcestershire sauce while stirring. Add 1 tsp dried thyme. Bring to a simmer and cook uncovered for 15 minutes until the sauce thickens and the beef is tender.
6. Step 6: Preheat your oven to 375°F (190°C). Roll out 2 sheets of thawed shortcrust pastry. Line four 6-inch pie tins with pastry, filling each with the beef and mushroom mixture.
7. Step 7: Cover each pie with pastry lids, sealing edges by pressing with a fork. Brush the tops with 1 beaten egg for a golden finish.
8. Step 8: Bake pies in the oven for 30-35 minutes until the pastry is golden and crisp. Let cool for 5 minutes before serving.