Slow-Cooked Australian Beef and Potato Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender slow-cooked beef and potatoes in a rich gravy, encased in flaky pastry for a comforting Aussie meat pie. This australian-inspired beef ready in about 150 minutes layers cut into 1-inch cubes beef chuck, large, chopped onion, large, diced carrot 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

• 600g, cut into 1-inch cubes beef chuck
• 2 medium (about 300g), peeled and diced potatoes
• 1 large, chopped onion
• 1 large, diced carrot
• 2 cups (480ml) beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 cloves, minced garlic cloves
• 3 tbsp all-purpose flour
• 2 sheets (approx. 250g each), thawed frozen shortcrust pastry sheets
• 1 large, beaten for egg wash egg
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pan over medium-high heat. Add 600g beef chuck cubes, searing for 4-5 minutes until well browned on all sides; remove and set aside.
2. Step 2: In the same pan, add 1 large chopped onion, 1 large diced carrot, and 3 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 1 minute to form a roux, then gradually pour in 2 cups (480ml) beef stock while stirring to avoid lumps.
4. Step 4: Add 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp freshly ground black pepper to the pan, mixing well.
5. Step 5: Return the browned beef to the pan along with 2 medium diced potatoes, bring to a simmer, then cover and reduce heat to low. Cook gently for 1 hour 30 minutes until the beef is tender and the sauce has thickened.
6. Step 6: Preheat the oven to 200°C (400°F). Line a 20cm pie dish with one thawed pastry sheet, fill with the beef mixture, then cover with the second pastry sheet. Trim excess pastry and crimp edges to seal.
7. Step 7: Brush the top of the pie with 1 beaten egg and cut a small vent in the center.
8. Step 8: Bake for 30-35 minutes until the pastry is golden and crisp. Let it rest for 10 minutes before serving.