If you’ve never burned your mouth on a meat pie straight outta a paper bag at the footy, have you even lived? This is Australia’s humble meat pie, the crusty, beefy, glorious pocket of comfort that’s been fuelling tradies, road trips, school canteens, and hangovers since forever. And today, we’re not just making one. We’re doing FOUR versions of the legend. Because why the hell not?
We start with the classic. Slow-cooked beef, thick gravy, golden pastry. No fuss, no weird additions. Just a good pie that makes you wanna stand barefoot in the driveway with tomato sauce in one hand and a beer in the other. Then we level up. Steak and cheese. Melty, meaty, rich. It’s like the classic went and got a mullet and a promotion.
Next? Potato top pie. You know, for when you want your carbs to have carbs. Fluffy mash piped like it’s on MasterChef but eaten like you haven’t seen food in a week. And finally, the mash, pea and gravy top pie. The whole takeaway shop experience in one insane, layered, fork-breaking masterpiece.
This ain’t fancy food. This is honest food. This is pies made with love, a bit of swearing, and maybe a beer. Four ways to worship the meat pie. Pick your favourite or make ‘em all and host a damn pie party. You’re welcome.
Ingredients
Meat Filling (Makes 4 Pies)
30 ml Vegetable Oil (2 tbsp)
700 g Beef Chuck, cubed (1½ lbs)
500 g Lamb Mince (1.1 lbs)
200 g or 1 large Brown Onion, finely diced (7 oz or 1 large)
200 g or 2 Carrots, diced (7 oz or 2 medium)
80 g Celery, finely diced (2¾ oz or 2 medium stalks)
20 g Tomato Paste (1 tbsp)
500 ml Beef Stock (2 cups)
15 ml Worcestershire Sauce (1 tbsp)
8 ml Soy Sauce (½ tbsp)
1 Bay Leaf
50 g All-Purpose Flour (6½ tbsp)
Salt and Black Pepper, to taste (approx. 1–1¼ tsp pepper)
Steak & Cheese Pie (Makes 4 Pies)
3 scoops Meat Filling
100 g Cheddar Cheese, sliced (3½ oz)
100 g Gruyère Cheese, sliced (3½ oz
Potato Top Pie (Makes 4 Pies)
3 scoops Meat Filling
6 Large Potatoes, mashed
20 g Salted Butter (1½ tbsp)
80 ml Milk (⅓ cup)
Salt and Black Pepper, to taste (approx. 1–1¼ tsp pepper)
Potato, Pea & Gravy Pie (Makes 4 Pies)
3 scoops Meat Filling
6 Large Potatoes, mashed
30 g Salted Butter (2 tbsp)
120 ml Milk (½ cup)
Salt and Black Pepper, to taste (approx. 1–1¼ tsp pepper)
500 g Peas (1.1 lbs or ~3½ cups)
50 g Cheddar Cheese, sliced (1¾ oz)
50 g Gruyère Cheese, sliced (1¾ oz)
250 ml Gravy, Gravox or packet-style (1 cup)
Pastry
2–3 sheets Shortcrust Pastry
2–3 sheets Puff Pastry
1 Large Egg + 15 ml Water (1 tbsp)
Directions
Meat Filling & Base Pastry Preparation
Heat the vegetable oil in a heavy pot over medium-high heat.
Brown the lamb mince in batches until well-colored. Remove and set aside.
Add the beef chuck with the fat facing down. Brown for 5-10 minutes. Remove and set aside with the mince.
Reduce the heat to medium and add the onion, carrot, and celery to the same pot.
Cook for 5–7 minutes until softened. Stir in the tomato paste and cook for 1 minute.
Sprinkle in the flour and stir to coat the vegetables. Cook for an additional minute.
Return the browned meat to the pot. Add the beef stock, Worcestershire sauce, soy sauce or Vegemite (if using), salt, and pepper. If it becomes too thick off the bat, add 2 cups of water.
Bring to a simmer, cover with a lid, and cook gently for 1½ to 2 hours until the beef is tender. Make you stir every so often to avoid burning the bottom.
Remove the lid and taste the filling. Adjust the seasoning; it should be rich, slightly salty, and peppery.
Let the filling cool in the pot with the lid on.
Preheat the oven to 180°C (360°F) fan-forced.
Defrost your shortcrust pastry and cut circles slightly larger than the pie tins. Line the tins with the pastry, pressing into the edges. Prick the base with a fork to allow steam to escape.
Place a square of parchment inside each base and fill with baking beads or uncooked rice.
Blind bake for 12 minutes, or until lightly golden. Remove the parchment and beads/rice, and fill each case with the meat mixture.
Classic Meat Pie
Whisk together 1 egg with 15 ml water to make an egg wash. Brush the edges of the pastry with the egg wash.
Cover each pie with puff pastry lids. Seal the edges and crimp.
Brush the tops with egg wash and cut a small vent in the centre.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Steak & Cheese Pie
Whisk together 1 egg with 15 ml water and brush the pastry edges with egg wash.
Add a layer of cheddar and gruyère cheese on top of the meat filling.
Cover with puff pastry lids, seal the edges, and crimp.
Brush the tops with egg wash and cut a small vent.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Potato Top Pie
Cut the potatoes into quarters and boil for 15 minutes or until fork-tender.
Drain and mash with butter and milk until smooth and fluffy. Season with salt and pepper.
Spoon the mash into a piping bag and let it cool for 15 minutes.
Pipe the mash over the meat filling to cover completely.
Use a fork to create a pattern or smooth the surface, if desired.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Potato, Pea & Gravy Pie
Cut the potatoes into quarters and boil for 15 minutes or until soft. In a separate pot, boil the peas until tender.
Drain the potatoes and mash with 20 g butter and 80 ml milk until smooth. Season with salt and pepper.
Drain the peas and mash with 10 g butter and 40 ml milk to your desired consistency. Season with salt and pepper.
Whisk together 1 egg with 15 ml water and brush the pastry edges with egg wash.
Add a layer of cheddar and gruyère cheese on top of the meat filling.
Cover with puff pastry lids, seal the edges, and crimp.
Brush the tops with egg wash and cut a small vent.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Once baked, top each pie with a scoop of mashed potato, mashed peas, and a generous pour of hot gravy.
Classic Aussie Meat Pie (4 Different Ways)
Rated 5.0 stars by 3 users
Category
Meat
Author:
Kane Bergman
Servings
4 Pies
Prep Time
2-3 hours
Cook Time
25-40 minutes
If you’ve never burned your mouth on a meat pie straight outta a paper bag at the footy, have you even lived? This is Australia’s humble meat pie, the crusty, beefy, glorious pocket of comfort that’s been fuelling tradies, road trips, school canteens, and hangovers since forever. And today, we’re not just making one. We’re doing FOUR versions of the legend. Because why the hell not?
We start with the classic. Slow-cooked beef, thick gravy, golden pastry. No fuss, no weird additions. Just a good pie that makes you wanna stand barefoot in the driveway with tomato sauce in one hand and a beer in the other. Then we level up. Steak and cheese. Melty, meaty, rich. It’s like the classic went and got a mullet and a promotion.
Next? Potato top pie. You know, for when you want your carbs to have carbs. Fluffy mash piped like it’s on MasterChef but eaten like you haven’t seen food in a week. And finally, the mash, pea and gravy top pie. The whole takeaway shop experience in one insane, layered, fork-breaking masterpiece.
This ain’t fancy food. This is honest food. This is pies made with love, a bit of swearing, and maybe a beer. Four ways to worship the meat pie. Pick your favourite or make ‘em all and host a damn pie party. You’re welcome.
Ingredients
Meat Filling (Makes 4 Pies)
30 ml Vegetable Oil (2 tbsp)
500 g Lamb Mince (1.1 lbs)
15 ml Worcestershire Sauce (1 tbsp)
8 ml Soy Sauce (½ tbsp)
Steak & Cheese Pie (Makes 4 Pies)
3 scoops Meat Filling
Potato Top Pie (Makes 4 Pies)
3 scoops Meat Filling
Potato, Pea & Gravy Pie (Makes 4 Pies)
3 scoops Meat Filling
Pastry
2–3 sheets Shortcrust Pastry
Directions
Meat Filling & Base Pastry Preparation
Heat the vegetable oil in a heavy pot over medium-high heat.
Brown the lamb mince in batches until well-colored. Remove and set aside.
Add the beef chuck with the fat facing down. Brown for 5-10 minutes. Remove and set aside with the mince.
Reduce the heat to medium and add the onion, carrot, and celery to the same pot.
Cook for 5–7 minutes until softened. Stir in the tomato paste and cook for 1 minute.
Sprinkle in the flour and stir to coat the vegetables. Cook for an additional minute.
Return the browned meat to the pot. Add the beef stock, Worcestershire sauce, soy sauce or Vegemite (if using), salt, and pepper. If it becomes too thick off the bat, add 2 cups of water.
Bring to a simmer, cover with a lid, and cook gently for 1½ to 2 hours until the beef is tender. Make you stir every so often to avoid burning the bottom.
Remove the lid and taste the filling. Adjust the seasoning; it should be rich, slightly salty, and peppery.
Let the filling cool in the pot with the lid on.
Preheat the oven to 180°C (360°F) fan-forced.
Defrost your shortcrust pastry and cut circles slightly larger than the pie tins. Line the tins with the pastry, pressing into the edges. Prick the base with a fork to allow steam to escape.
Place a square of parchment inside each base and fill with baking beads or uncooked rice.
Blind bake for 12 minutes, or until lightly golden. Remove the parchment and beads/rice, and fill each case with the meat mixture.
Classic Meat Pie
Whisk together 1 egg with 15 ml water to make an egg wash. Brush the edges of the pastry with the egg wash.
Cover each pie with puff pastry lids. Seal the edges and crimp.
Brush the tops with egg wash and cut a small vent in the centre.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Steak & Cheese Pie
Whisk together 1 egg with 15 ml water and brush the pastry edges with egg wash.
Add a layer of cheddar and gruyère cheese on top of the meat filling.
Cover with puff pastry lids, seal the edges, and crimp.
Brush the tops with egg wash and cut a small vent.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Potato Top Pie
Cut the potatoes into quarters and boil for 15 minutes or until fork-tender.
Drain and mash with butter and milk until smooth and fluffy. Season with salt and pepper.
Spoon the mash into a piping bag and let it cool for 15 minutes.
Pipe the mash over the meat filling to cover completely.
Use a fork to create a pattern or smooth the surface, if desired.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Potato, Pea & Gravy Pie
Cut the potatoes into quarters and boil for 15 minutes or until soft. In a separate pot, boil the peas until tender.
Drain the potatoes and mash with 20 g butter and 80 ml milk until smooth. Season with salt and pepper.
Drain the peas and mash with 10 g butter and 40 ml milk to your desired consistency. Season with salt and pepper.
Whisk together 1 egg with 15 ml water and brush the pastry edges with egg wash.
Add a layer of cheddar and gruyère cheese on top of the meat filling.
Cover with puff pastry lids, seal the edges, and crimp.
Brush the tops with egg wash and cut a small vent.
Bake at 200°C (390°F) for 25–30 minutes for individual pies, or 35–40 minutes for a large pie, until golden.
Once baked, top each pie with a scoop of mashed potato, mashed peas, and a generous pour of hot gravy.
Recipe Video
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