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The national dish of Australia - Meat pie

Recipe: The national dish of Australia - Meat pie

Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Main Course, Main Dish
Servings 4


  • 3 tbsp olive oil
  • 1 large onion
  • 1 garlic clove
  • 500 g minced beef
  • 2 tbsp flour
  • 1 tomato
  • 2 tbsp worcestershire sauce
  • 250 ml beef stock
  • 1 egg
  • 2 sheets shortcrust pastry
  • 2 sheets puff pastry


  • Finely dice the onion and mince the garlic
  • Take a large frying pan and over medium heat cook onion and garlic in 1 tablespoon of olive oil, until onion is softened.
  • Remove from the pan and brown half the beef mince in 1 tablespoon of olive oil. Remove and repeat with the other half of the mince.
  • Return onion, garlic and mince to the frying pan and add the flour, stir for 2 minutes until flour is cooked.
  • Peel and chop the tomato, discard the seeds (or eat it)
  • Add tomato, Worcestershire sauce and beef stock. Stir until well mixed
  • Cook until the liquid thickens, approximately 10 minutes. Remove beef mixture from heat, put in a bowl and chill in the fridge for 2 hours.
  • Pre-heat oven to 190°C (375°F)
  • Cut circles of shortcrust pastry and line 4 small or 1 large non-stick pie tins.
  • Cut 4 circles of puff pastry to use as pie tops.
  • Fill the pastry cases with the cooled beef mixture.
  • Put pie tops on and seal by crimping the edges or using a fork to seal the 2 pastries together.
  • Beat the egg and brush pie tops with it, then place in the oven.
  • Cook until golden brown and hot through (20-30 minutes).
  • Serve with tomato sauce and salad.