Meat pie
Meat pie
A hand pie of minced beef in gravy under puff — the Australian bakery counter, not a shepherd's pie in a dish.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Meat pie.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 2 hr 15 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
An Australian meat pie is a short or puff pastry case filled with minced (or diced) beef in a thick gravy, often with a puff lid, eaten from the hand at the footy. It should not slump into soup. Tomato sauce on top is a cultural fact.
Ingredients
- Beef, mince500 g
- Onion1
- Wheat flour30 ml
- Water, or beef stock250 ml
- Wheat flour, or shop puff / shortcrust pastry500 g
- Egg, to glaze1 large
- Tomato, paste15 ml
- Worcestershire sauce (optional)15 ml
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Fry onion and beef. Flour, tomato, water, salt. Simmer thick. Cool completely.
25 minStep 2
Line tins, fill, lid, crimp, vent, egg. Bake at 200°C 25–30 minutes.
30 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Puff → Shortcrust lid
A drier pie. Still a pie.
Tips
- Cold filling. Hot filling melts the pastry into soup.
- Tomato sauce is correct. Ketchup is the same bottle in this country.
History & culture
Bakeries, stadiums, service stations. Also a home batch that freezes.
British pie habit that Australia made a national snack. The four-and-twenty marketing is later.
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Grendelkhan via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Meat%20pie%20and%20mashed%20potatoes%20at%20a%20pub%20in%20Dublin.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Meat pie take?
2 hr 15 min all in — 30 min prep, 45 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 pies. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Puff → Shortcrust lid. A drier pie. Still a pie.
Any tips from this recipe?
Cold filling. Hot filling melts the pastry into soup. Tomato sauce is correct. Ketchup is the same bottle in this country.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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