Slow-Baked Beef and Vegemite Pot Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Australian-inspired pot pie featuring tender slow-baked beef with a rich Vegemite-infused gravy and mixed vegetables under a flaky pastry crust. This australian-inspired beef ready in about 175 minutes layers pounds beef chuck, cubed, olive oil, medium onion, diced 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 520 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.

Prep: 30 min Cook: 145 min Serves 6 Australian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Add 1.5 pounds beef chuck cubes in batches, browning all sides for 4-5 minutes per batch, then remove beef and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Sprinkle 3 tbsp all-purpose flour over vegetables and stir constantly for 2 minutes to cook the flour without browning.
  4. Step 4: Slowly whisk in 2 cups beef broth and 1/2 cup red wine, scraping the pot bottom to release browned bits. Stir in 1 tbsp Vegemite and 1 tsp fresh thyme leaves until Vegemite dissolves.
  5. Step 5: Return beef to pot along with 1 cup frozen peas. Bring mixture to a simmer, cover, and transfer to preheated oven. Bake for 2 hours until beef is tender and sauce thickens.
  6. Step 6: Remove pot from oven. Roll out 1 sheet ready-made shortcrust pastry and place over the pot, trimming edges to fit. Brush top with 1 beaten egg.
  7. Step 7: Increase oven temperature to 400°F and bake uncovered for 25 minutes until pastry is golden and crisp. Let rest 10 minutes before serving.

Frequently asked questions

How long does Slow-Baked Beef and Vegemite Pot Pie take to make?

Total time is about 175 minutes (30 min prep + 145 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 Slow-Baked Beef and Vegemite Pot 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 Slow-Baked Beef and Vegemite Pot 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 Slow-Baked Beef and Vegemite Pot Pie for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Baked Beef and Vegemite Pot 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.

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