Meat Pie: the tastiest recipe for the traditional Australian savory pie

If you've never had an Australian meat pie, you've been missing out. These savory, hearty recipe is made with slow-cooked tender pieces of beef cooked in a mouthwatering red wine gravy, then popped in flaky pie crust and topped with golden brown, lighter-than-air puff pastry. Each mouthful is divine. Aussie meat pie is a traditional dish that makes a great snack or light meal.

To make the absolute best meat pie, prepare the filling a day in advance. Australian meat pie is perfect for everything from game day gatherings or as a wholesome snack to stock in the fridge. If you pair them with side dishes like roasted vegetables, salads, or garlic bread, meat pie is phenomenal for dinner, too!

What is the Best Beef Cut to use for making Meat Pie?

The best cut of beef for meat pie is beef chuck. You can also use mince, but beef chuck has the best texture and taste.

Easy Tips for Making the Best Aussie Meat Pie

Instead of pie crusts, you can use homemade or store-bought shortcrust pastry.

Making the filling one day ahead of time is not only convenient, but it also makes the filling tastier by allowing the flavors to merge overnight.

Browning the beef well will give your meat pie the richest flavor.

Use low-sodium stock if you're trying to lower your salt intake.

Inexpensive dry red wine is best for making an Aussie meat pie. Try Shiraz, Malbec, Sangiovese, or Garnacha.

To make an alcohol-free meat pie, swap the wine for chicken or beef stock, grape juice, pomegranate juice, or non-alcoholic wine.

Serve your meat pie with a side salad, roasted veggies, soup, or a side of French fries.

How to Store Meat Pie

Cooked Aussie meat pie will last up to 5 days when kept in the fridge. To reheat, bake at 350F for 15 to 20 minutes until heated.

How to Make Australian Meat Pie

Generously season the beef with salt and pepper.

Pour the oil into a pan and heat over high flame. Cook the beef in batches, putting 1/3 of the beef in the pan.

Sauté well until each side is richly browned. Remove with a slotted spoon and place in a bowl. Repeat with the remaining beef.

Lower the heat to medium. Add the onions, garlic, carrot, and celery. Cook for 3 to 5 minutes until softened. Stir in the flour and cook until the raw smell disappears.

Transfer the beef and vegetable mixture in a Dutch oven.

Whisk in the beef stock, continuing until the flour dissolves. Stir in the wine, mushrooms, tomato paste, Worcestershire sauce, pepper, and bay leaves.

Place a lid on the Dutch oven and reduce heat to a simmer.

Cook for 1 and 45 minutes, then take off the lid. Turn the heat to medium-low and cook for another 30 to 45 minutes until the beef is tender.

Return the lid to the Dutch oven, then remove from heat. Cool completely or leave overnight to thicken it.

Preheat your oven to 375F. Roll out the pie dough and arrange it in a pie dish. Put the pie on a baking tray. Put parchment paper in each, then weigh down with pie weights.

Bake for 20 minutes, then take the crusts out of the oven. Take away the weights and parchment and bake for 5 more minutes.

Transfer the filling into the pie. Roll out the puff pastry.

Brush the pie crust with the egg wash.

Secure the lid to the pie and cut a small slit in each lid.

Brush the lid with egg wash.

Bake for 30 minutes or until golden brown, then remove from the oven.

Slice, serve and enjoy!