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Classic Meat Pie Recipe

A homemade rendition of the classic Australian meat pie, featuring a buttery shortcrust base filled with tender, slow-cooked chunks of beef immersed in a savory gravy and topped with puff pastry. This recipe creates an authentic meat pie experience, perfect for a main meal or a special gathering.
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Course: Main Course
Cuisine: Australian
Prep Time: 40 minutes
Cook Time: 3 hours 40 minutes
Cooling Time: 4 hours
Total Time: 8 hours 20 minutes

Ingredients

Pie Base – Choose ONE (See Note 1):

  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets thawed (300g/10oz)
  • 2 refrigerated pie crusts US/Can

Pie Lid:

  • 3 frozen puff pastry sheets just thawed (300g/10oz) (Note 2)
  • 1 egg lightly whisked

Filling:

  • 1.25 kg / 2.5 lbs beef chuck cut into 2.5cm/1" cubes (Note 3)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2-3 tbsp olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 5 tbsp plain/all-purpose flour
  • 1 1/4 cups 315 ml low-sodium beef stock (Note 4)
  • 3 cups 750 ml dry, full-bodied red wine (Note 5)
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp coarsely ground black pepper
  • 2 bay leaves

Instructions

  • Prepare the Filling: Season the beef chunks with 1/2 tsp of salt and pepper. In a large heavy-based pot, heat 1 tbsp of olive oil over high heat. Brown 1/3 of the beef until well caramelized on all sides, then remove from the pot. Repeat this process with the remaining beef, adding more oil if necessary.
  • Reduce heat to medium-high, add the minced garlic and diced onion, and cook for 3 minutes until softened. Stir in the flour, then gradually pour in the beef stock, stirring constantly until the flour is dissolved. Add the red wine, tomato paste, Worcestershire sauce, black pepper, and bay leaves.
  • Return the beef to the pot, cover, and adjust the heat to maintain a gentle simmer. Cook for 1 hour and 45 minutes. Remove the lid and continue to simmer for an additional 30 to 45 minutes, stirring occasionally, until the beef is tender and the liquid has reduced to a thick gravy that just covers the meat. Remove from heat, cover, and allow to cool. For best results, cool overnight.
  • Prepare the Pastry: Preheat the oven to 180°C/350°F. Cut out 6 rounds from the shortcrust pastry and carefully drape them into pie tins without stretching the dough to avoid shrinkage (See Notes 1 & 6). Place the pies on a baking tray, top each with large sheets of parchment paper, and fill with pie weights (Note 7). Bake for 20 minutes, then remove the weights using the overhanging paper and return the crusts to the oven for an additional 5 minutes, or until they are light golden and dry. You may skip this step if desired (Note 8).
  • Assemble the Pies: Fill each pie crust with the cooled filling, pressing down slightly to ensure they are filled generously. Cut rounds from the partially thawed puff pastry, slightly larger than the edges of the pie bases. Brush the edges of the pie crusts with the whisked egg, then place the puff pastry lids on top, pressing the edges to seal them together. Brush the tops with the remaining egg wash, and make a small 1 cm/0.5" incision in the center of each pie lid.
  • Bake for 30 minutes or until the tops are deeply golden and puffed. Serve hot, with tomato sauce or ketchup if desired.

Notes

Shortcrust Pastry Options:
For homemade shortcrust, prepare 1 1/2 batches, rolled out to 2-3 mm thickness. Avoid rolling too thin.
Frozen shortcrust sheets can be overlapped slightly to create a single large sheet.
For refrigerated pie crusts, such as those available in the US/Canada, pre-baking is advised to avoid a soggy base.
Puff Pastry: In Australia, puff pastry comes in 20 cm/8" square sheets; each sheet can make two pie lids. Use leftover pastry creatively by making sweet or savory treats.
Beef: Chuck beef with a good amount of marbling works best. Boneless short rib is also a great alternative. Avoid lean cuts like gravy beef for this recipe.
Beef Stock: Limited use of beef stock is intentional to avoid overpowering flavors; the recipe relies on wine and beef browning for depth.
Red Wine: Select a full-bodied variety such as Merlot, Cabernet Sauvignon, Shiraz, Zinfandel, or similar. Avoid sweet or light wines.
Pie Tins: 10 cm/4" tins work well, but ramekins, large muffin tins, or a single pie dish can also be used.
Pie Weights: Heatproof weights prevent the pastry from puffing up while baking; alternatives include dried rice or beans.
Pastry Second Bake: Optional step to ensure a crisp base; can be skipped if not necessary.