Aussie Meat Pie with Rich Beef Gravy is a beloved Australian classic featuring flaky, golden pastry filled with tender minced beef in a thick, savory gravy. Slow-simmered with onions, garlic, beef stock, Worcestershire sauce, and aromatic herbs, the filling is rich, hearty, and packed with comforting flavor. Encased in buttery puff pastry, these individual pies are perfect for lunch, dinner, picnics, or game-day gatherings. Serve them with tomato sauce (ketchup), mashed potatoes, or mushy peas for an authentic Australian experience. This homemade recipe delivers the perfect balance of crisp pastry and deliciously rich beef filling in every bite.
Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until softened.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Stir in beef stock, Worcestershire sauce, tomato paste, and thyme. Simmer for 10–15 minutes.
Mix in a cornstarch slurry to thicken the gravy, then allow the filling to cool slightly.
Line pie tins with shortcrust pastry and fill each with the beef mixture.
Cover with puff pastry, trim the edges, seal with a fork, and cut a small steam vent on top.
Brush with beaten egg and bake at 400°F (200°C) for 25–30 minutes, or until golden brown.
Let cool for 5 minutes before serving.
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup beef stock
2 tablespoons Worcestershire sauce and 1 tablespoon tomato paste
Shortcrust pastry and puff pastry
1 egg (for egg wash)
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