Slow-Baked Aussie Beef and Veggie Meat Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A tender beef and vegetable filling slow-cooked inside a flaky golden pastry, this classic Australian meat pie brings comforting, hearty flavors to your table. This australian-inspired beef ready in about 100 minutes layers beef chuck, diced, medium carrot, finely diced, large onion, finely chopped 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 420 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 beef chuck, diced
• 1 medium carrot, finely diced
• 1 large onion, finely chopped
• 1/2 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 sheets shortcrust pastry sheets
• 1 large egg, beaten

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced beef chuck and brown for 5-6 minutes until deeply seared on all sides.
2. Step 2: Add 1 large finely chopped onion and 1 medium finely diced carrot to the skillet. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp all-purpose flour and cook for 2 minutes to form a roux that thickens the filling.
4. Step 4: Add 1 cup beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook covered for 45 minutes until the beef is tender.
5. Step 5: Stir in 1/2 cup frozen peas and cook uncovered for 5 minutes until peas are heated through and the sauce thickens slightly.
6. Step 6: Roll out 2 sheets of shortcrust pastry and line four 4-inch pie tins with one sheet each. Spoon the beef filling evenly into each.
7. Step 7: Cover pies with the remaining pastry sheets, pressing edges to seal. Brush tops with 1 beaten egg for a golden finish.
8. Step 8: Bake pies in the preheated oven for 25-30 minutes until pastry is golden and crisp. Let cool for 5 minutes before serving.