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Aussie-Style Meat Pie

Aussie-Style Meat Pie

By OcadoLifePublished on 06 October 2026Wherever you go in Australia, you’ll find this staple. This Aussie-Style Meat Pie, from chef, presenter and cookbook author John Gregory-Smith, uses meltingly tender slow-cooked casserole steak rather than mince. The filling needs to cool for one hour before making the pie, but this is proper comfort food that’s well worth the wait. If you want to make individual, single-serving pies, divide the filling among 6 x 10 cm pie dishes. Stamp out 6 x 14 cm shortcrust rounds for the base and 11 cm puff rounds for the topping.
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Time and servings

4 hrs 15 minsTotal time
6Servings
15 minsPrep time
4 hrsCooking time

Ingredients

  • 800g beef chunks
  • 2 tbsp olive oil, plus ½ tbsp (optional)
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 250ml red wine
  • 3 tbsp tomato purée
  • 4 tbsp plain flour
  • 1L beef stock, hot
  • 1 tbsp Vegemite
  • 2 tsp white wine vinegar
  • 1 (320g) pack ready-rolled shortcrust pastry
  • 1 (320g) pack ready-rolled puff pastry
  • 1 egg, beaten
  • 6 squeezes ketchup, to serve (optional)

Method

  • Step 1

    Season the beef generously with salt and pepper. Heat the oil in a large casserole dish over high heat. Sear the beef in two batches for 5 mins or so, turning now and then, until golden all over. Transfer to a plate and set aside.

  • Step 2

    Reduce the heat to medium and add a little more oil to the pan, if needed. Cook the onion for 10 mins (approx.) until softened and golden. Stir in the garlic and cook for 1 min more.

  • Step 3

    Add the wine and simmer for 8 mins (approx.) until reduced and jammy. Stir in the tomato purée, then the flour, and cook for 1 min. Gradually whisk in the stock until smooth, then add the Vegemite and vinegar.

  • Step 4

    Return the beef to the pan; cover and cook for 2 hrs or until tender, stirring occasionally. Then uncover and simmer for 40 mins (approx.) until thickened. Leave to cool for 1 hr.

  • Step 5

    Preheat the oven to 200°C/180°C fan/gas 6. Line a 23 cm pie dish with shortcrust pastry, joining pieces if needed and leaving a slight overhang. Prick the base, line with baking paper and fill with baking beans. Blind bake for 20 mins, then remove the paper and beans and bake for 5 mins more. Trim the overhanging pastry so it’s flush with the pie dish.

  • Step 6

    Spoon the meat filling into the pastry case. Top with the puff pastry, joining pieces if needed and draping it gently over the filling. Seal the edges, brush with egg and cut a small steam hole in the pastry lid. Bake for 30 mins (approx.) until golden. Rest for 5 mins before serving – with ketchup, if you like. If you want to make ahead, unbaked pies can be frozen for up to 1 month, saving the egg wash until just before it goes in the oven. Bake from frozen, allowing a little extra cooking time until golden and piping hot, or defrost overnight in the fridge.