Aussie Meat Pie

This Aussie Meat Pie is based on one my dear nan and I used to make when I was a kid. The iconic meat pie of Australia is a flavoursome mix of beef mince and gravy in a beautiful crisp pastry. Placed in a paper bag with a squirt of tomato sauce, it is a quick take-away lunch common to petrol stations and corner stores. Truth be told, the commercial meat pies are probably more mystery meat and fillers, so this is a recipe that you can sink your teeth into and enjoy every single bite.

Nan always used shortcrust for her pies (no fancy puff pastry in those days) so I’ve done the same here. Her recipe didn’t contain any veggies, but of course I have taken the liberty of adding them here. Feel free to add more, less, or change the veggies about if you like. You can make these pies as individual ones or one large family pie. The possibilities are endless!

I know you’ll love the flavours in my take of the classic Aussie meat pie.

Health benefits

This homemade Aussie Meat Pie offers superior health benefits compared to supermarket or take away options. It’s made with real, fresh ingredients and uses wholemeal spelt flour, which is rich in fibre vitamins, and minerals. The pie is packed with fresh beef, providing high-quality protein, while carrots and spinach add essential nutrients and fibre. Unlike supermarket pies, which often contain processed ingredients, preservatives, and unhealthy fats like vegetable or seed oils, this homemade version uses healthier fats like olive oil or butter. Store-bought pies typically rely on refined flours, excess salt, and low-quality meats, which can negatively affect your health. So making your own pie ensures you’re eating a more nutrient-dense, wholesome meal.

Ingredients

The filling combines beef mince (ground beef), onions, garlic, mustard and a variety of delicious condiments like Worcestershire sauce, tomato paste, and balsamic vinegar. The homemade wholemeal spelt pastry adds a deliciously flaky and wholesome touch. The addition of baby spinach and carrot boosts the nutritional content of this comforting dish.

How to make Aussie Meat Pies

Start by sautéing the onions and garlic before adding the beef mince and thyme. Stir in the condiments and stock, then let the meat pie filling simmer until thickened. Meanwhile, prepare the pastry by processing flour and butter, then kneading until smooth. Roll out the pastry, line your pie dish, fill with the meat mixture, and top with the pastry lid. Bake until golden and crispy.

Serving suggestions and how to store

Serve these Aussie Meat Pies with a side of salad, steamed vegetables or mashed potatoes for a complete meal. To store, place leftovers in an airtight container in the fridge or freezer. Reheat in the oven until just warmed through to retain the crispness of the pastry.

Vary this Aussie meat pie to suit your dietary needs

For a vegetarian version, swap the mince for brown lentils and mushrooms. If you prefer a puff pastry top, you can halve the homemade pastry recipe and use puff pastry for the lid. Garlic-free and gluten-free variations are also included, ensuring this recipe can suit a wide range of dietary needs.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Aussie Meat Pie

Prep 20 minutes minutes

Cook 40 minutes minutes

Total 1 hour hour

Serves: 4

This Aussie Meat Pie is based on one my dear Nan and I used to make when I was a kid. She always used shortcrust for her pies (no fancy puff pastry in those days) so I've done the same here.

MetricUS Customary

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Ingredients

• 2 tbsp extra virgin olive oil
• 2 red onion/s – diced
• 4 clove/s garlic – minced
• 500 g beef mince
• 1 tsp dried thyme
• 1 tbsp dijon mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 tbsp white miso paste – optional or Vegemite
• 200 ml stock or broth – beef or chicken is fine
• 1 tbsp true arrowroot flour  – or cornflour – mixed to dissolve with 1 – 2 tbsp more broth or water
• 1 carrot/s – grated
• 30 g baby spinach – finely chopped, approx (1 cup)

Pastry

• 450 g wholemeal spelt flour
• 180 g butter
• 3 tbsp water

Method

Meat filling

• In a medium sized fry pan, soften the onion in the olive oil over a medium high heat for 2-3 minutes.
• Add the garlic, beef mince and thyme and fry, stirring until the beef has browned and any liquid has mostly reduced.
• Add the mustard, Worcestershire sauce, tomato paste, balsamic vinegar and optional miso. Then add the stock (or broth), arrowroot slurry and carrot.
• Simmer for 10 minutes or until the pie filling has a nice ‘pie’ consistency.
• Turn off the heat and mix in the spinach. It doesn’t matter if it wilts completely as it will when you cook the pie.
• While the sauce is simmering, make the pastry.

Pastry

• Note – If using your Thermomix, start with the pastry (wrap and rest in the fridge) then use it to chop the onion, garlic, carrots and spinach.
• In a food processor add the flour and butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
• Add the water and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don’t overwork it). Thermomix 10 seconds, speed 6, then 30 seconds, wheat symbol (to knead).
• Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).

Pie Construction

• If you are baking your pies in the oven, preheat oven to 180°C/350°F (fan forced). Grease and / or line your pie dishes (single serve or large) with parchment paper. I make long strips and place in the base like a cross. I like to sit my individual pie dishes on a tray so that they are easy to get in and out of the oven.
• Roll out the pastry – see note below.
• Use the pie dish of choice to cut circles on the pastry for the bases and lids. Place the base pastry in the dish, fill with the meat and place lid on top, pressing down edges with a fork or spoon to seal the edges. Prick the centre of the pie.
• Bake in the oven for approximately 20 minutes or until golden.
• If you have a pie maker, preheat it while using the cutter to cut the bases and lids for your pies. Working quickly, place the pastry bases in the pie maker. Fill with the pie filling just over the top, then place lids on. Close the pie maker lid and cook until pastry is golden.

Serve

• With salad, vegetables and mash.

Make-ahead

• Re-heat in a low oven until just hot.

Store

• Store in an airtight container in the fridge or freezer.

Variations

Vegetarian

Replace the mince with 1 can brown lentils (drained and rinsed), 200 g mushrooms (finely chopped or pulsed in a food processor) and vegetable stock. 

Garlic-free

Omit or replace with garlic oil if tolerated.

For Dairy and Gluten-free

Click HERE to use this pastry casing instead.

Flaky top

If you’d prefer a puff pastry top, have the pastry amount and top with an all-butter puff pastry instead.

A note about pastry consistency

As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). If it cracks as you roll it, it needs more water. If your kitchen is hot (during summer) you will need to work quickly to assemble.

A note about rolling pastry

Personally, I find the cleanest and most foolproof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

Baking note

Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).

 

 

 

 

Enjoy this delicious Aussie Meat Pie inspired by my Nan.

Course: Main Course

Author: Georgia Harding

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