What is Aussie Meat Pie?

A hand-sized pie of rich, gravy-thick minced beef in flaky pastry — the sauce-topped icon of every footy match and servo.

Where does Aussie Meat Pie come from?

Aussie Meat Pie is a Australian dish from New South Wales (Sydney), Australia.

Can Aussie Meat Pie be made vegan, gluten-free, or dairy-free?

Yes. This Aussie Meat Pie recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Aussie Meat Pie take to make?

About 90 minutes total (30 minutes prep, 60 minutes cooking), serving 4.

Recipe

Name: Aussie Meat Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5 lbs ground beef; 1 sheet each shortcrust pastry (base) + puff pastry (lids); 1 onion, chopped; 2 cloves garlic, minced; 1.5 cups beef stock; 2 tbsp flour (to thicken the gravy); 1 tbsp Worcestershire sauce; 1 tbsp tomato paste; 1 tbsp soy sauce; 1 egg, beaten (to glaze); a squeeze per pie tomato ketchup, to serve — mandatory

Oceania → 🇦🇺 Australia → New South Wales (Sydney)

Aussie Meat Pie

Australian · medium · serves 4

prep 30 min · cook 60 min

~710 cal · 71g protein · 9g carbs · 40g fat (estimated, per serving)

🍽️

Golden individual meat pies with a squeeze of ketchup

🇦🇺 New South Wales (Sydney)

The meat pie is Australia’s edible flag — eaten at the football (where the "pie and sauce" is scripture), at the servo at midnight, and by the billion each year. A true one is hand-held, the filling a savory gravy of finely minced beef, the ketchup non-negotiable.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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1.5 lbs ground beef

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1 sheet each shortcrust pastry (base) + puff pastry (lids)

•

1 onion, chopped

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2 cloves garlic, minced

•

1.5 cups beef stock

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2 tbsp flour (to thicken the gravy)

•

1 tbsp Worcestershire sauce

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1 tbsp tomato paste

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1 tbsp soy sauce

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1 egg, beaten (to glaze)

•

a squeeze per pie tomato ketchup, to serve — mandatory

Instructions

Brown the beef (or plant mince and mushrooms) with the onion and garlic.

Stir in the flour, then the stock, Worcestershire, tomato paste, and soy; simmer to a thick, glossy gravy. Cool completely — hot filling makes soggy pastry.

Line pie tins or a muffin tin with shortcrust; fill with the cold beef gravy.

Top with puff pastry lids, crimp, cut a steam vent, and brush with egg (or plant milk).

Bake at 400°F for 30 minutes until deep gold and puffed. Eat hot in one hand with a squeeze of ketchup — pastry burns and all, that’s the experience.

Australian footy-and-servo tradition.

Ratings & reviews

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

📍

New South Wales (Sydney). Where the meat pie is a stadium and servo institution.

🗺️

Australia. Bush tucker, beach barbecues, and biscuit-tin classics.

🌍

Oceania. Island kitchens where coconut and the sea rule.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →