Slow-Baked Australian Beef Meat Pie with Golden Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A hearty Australian classic featuring tender slow-cooked beef in a rich gravy, encased in flaky golden puff pastry. This australian-inspired beef ready in about 180 minutes layers beef chuck, diced, olive oil, medium 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 580 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

• 1.5 lb beef chuck, diced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1.5 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets store-bought puff pastry sheets
• 1 egg, beaten for glaze

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lb diced beef chuck and sear until browned on all sides, about 6-8 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux.
4. Step 4: Gradually pour in 1.5 cups beef stock while stirring to avoid lumps. Add 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Return the browned beef to the pot.
5. Step 5: Bring mixture to a simmer, cover, and reduce heat to low. Cook gently for 2 hours, stirring occasionally, until beef is tender and gravy is thickened.
6. Step 6: Preheat oven to 400°F (200°C). Roll out 2 puff pastry sheets on a lightly floured surface. Spoon the beef mixture into a deep pie dish, then cover with one puff pastry sheet, trimming edges.
7. Step 7: Brush top with 1 beaten egg for a golden glaze. Cut a few small slits in the pastry to allow steam to escape.
8. Step 8: Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown. Let cool for 10 minutes before serving.