Classic Aussie Meat Pie
Buttery shortcrust shell with a rich peppery beef gravy filling and golden puff lid.
- 120 min
- Medium
- 4 servings
- Australian
- Cooks
- 0
- Photos
- 0
Ingredients
- chuck steak, diced 2cm700g
- onion, finely diced1 piece
- garlic, crushed3 clove
- beef broth500ml
- tomato paste2 tbsp
- worcestershire sauce2 tbsp
- cornflour, slurry with water2 tbsp
- shortcrust pastryfor bases2 sheet
- puff pastryfor lids2 sheet
- egg, beatenegg wash1 piece
- black pepper1 tsp
- saltto taste1 tsp
Method
- 1
Brown diced chuck steak in batches in a hot, oiled pot until deep brown; remove and set aside.
Don't crowd the pan or it stews instead of browning.
- 2
Soften diced onion and crushed garlic in the same pot until translucent.
- 3
Stir in tomato paste and worcestershire, then return beef with beef broth; simmer covered until tender.
Low and slow — about 70 minutes.
- 4
Slurry cornflour with cold water and stir through to thicken into a glossy gravy. Season heavily with black pepper. Cool fully.
Filling must be cold before assembling, or it sogs the base.
- 5
Line pie tins with shortcrust pastry and trim. Fill with cold beef gravy.
- 6
Top with puff pastry, crimp edges, slash the top, and brush with beaten egg.
Cut a small steam vent in the centre.
- 7
Bake at 200°C until pastry is deep golden and filling bubbles, about 25–30 minutes.
Rest 5 minutes before serving with tomato sauce.
Per serving
- 620
- kcal
- 42g
- protein
- 38g
- carbs
- 32g
- fat