Yeast-Raised Meat Pie with Mince and Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A traditional Australian-style meat pie with a flaky yeast dough crust filled with savory minced beef and vegetables simmered in a rich gravy. This australian-inspired pork ready in about 125 minutes layers (1 packet) active dry yeast, (110°F) warm milk, granulated sugar 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 450 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

• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (110°F) warm milk
• 1 tbsp granulated sugar
• 3 1/2 cups, divided all-purpose flour
• 4 tbsp unsalted butter, melted
• 1 tsp, divided salt
• 1 lb ground beef mince
• 1 medium (1 cup) onion, finely chopped
• 1 medium (1/2 cup) carrot, finely diced
• 1/2 cup frozen peas
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 2 tbsp water
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: In a small bowl, combine 2 1/4 tsp active dry yeast, 1 tbsp granulated sugar, and 1 cup warm milk (110°F). Stir gently and let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix 3 cups all-purpose flour and 1/2 tsp salt. Pour in the yeast mixture and 2 tbsp melted butter. Stir until a shaggy dough forms, then knead on a floured surface with remaining 1/2 cup flour for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.
3. Step 3: While dough rises, heat a large skillet over medium heat. Add 1 lb ground beef mince and cook, breaking up, until browned, about 6-7 minutes. Add 1 cup finely chopped onion and 1/2 cup diced carrot, cooking for 5 minutes until softened. Stir in 1/2 cup frozen peas, 1 cup beef broth, and 1 tbsp Worcestershire sauce. Simmer for 10 minutes.
4. Step 4: Mix 1 tbsp cornstarch with 2 tbsp water, then stir into the meat mixture to thicken. Cook for 2 more minutes until sauce coats the filling. Remove from heat and cool slightly.
5. Step 5: Preheat oven to 375°F. Punch down the dough and divide into 6 equal portions. Roll each portion into a 6-inch circle. Press 3 dough circles into greased muffin tins to form pie shells. Fill each with about 1/3 cup meat filling.
6. Step 6: Cover pies with remaining dough circles, pressing edges to seal. Brush tops with 1 beaten egg. Cut small vents in tops. Bake for 30-35 minutes until golden brown. Cool slightly before serving.