Traditional Meat Pie

You’ll love this recipe if you’re a fan of delicious, hearty beef pies. Made with savoury beef mince, these Traditional Meat Pies are a quick and easy pot pie alternative to traditional slow-cooked pies. Don’t let the relatively short cook time fool you—these pies are packed with flavour and perfect for a cozy family dinner. Plus, you can easily make a large batch of the beef mixture and freeze it for later use, making this a convenient make-ahead meal option. Serve with ketchup and steamed peas or substitute with your vegetable of choice.

Can you make Traditional Meat Pies ahead of time?

Prepare the beef filling as per the recipe. Refrigerate for up to 48 hours or freeze for up to 3 months. Thaw overnight in the fridge. The filling does not need to be reheated before baking. Follow the recipe from step 8.

Are Traditional Meat Pies suitable for leftovers?

Yes, Traditional Meat Pies can be refrigerated for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

Traditional Meat Pie

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5 from 3 reviews

• Total Time: 1 hour 5 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 2 carrots, grated
• 2 celery stalks, finely diced
• 750 g beef mince/ground beef
• 2 tbsp tomato paste
• 2 tbsp plain/all-purpose flour
• 2 tbsp Worcestershire sauce
• 2 cups beef stock
• 1/2 tsp black pepper
• 1 puff pastry sheet, thawed
• 1 egg, whisked
• 1/2 tsp salt
• Steamed peas and ketchup, to serve

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Instructions

1. Heat the olive oil on high heat in a large, heavy-based pan.
2. Add the onion, garlic, carrot and celery. Cook, stirring for 4-5 minutes until softened.
3. Add the beef and cook for 4-5 minutes until browned.
4. Add the tomato paste and stir to combine.
5. Add flour and stir to combine.
6. Add the Worcestershire sauce, beef stock and black pepper.
7. Bring to a gentle simmer and cook on the lowest setting for 20-25 minutes with the lid on.
8. Preheat the oven to 220°C/425°F (200°C fan).
9. Cut the pastry into 4 squares. Divide the beef mixture between four oven-safe ramekins.
10. Lay a square of pastry on top of each dish and using your fingers, pinch and tuck the pastry around the edge of the dish to seal.
11. Brush the egg over the top of the pie and sprinkle the pastry with salt.
12. Bake for 20 minutes or until golden and crisp.
13. Serve with steamed peas and ketchup.

Notes

MAKE AHEAD

Prepare the beef filling as per the recipe. Refrigerate for up to 48 hours or freeze for up to 3 months. Thaw overnight in the fridge. The filling does not need to be reheated before baking. Follow the recipe from step 8. 

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: pie, beef, meat pie, traditional meat pie
• Method: pan, bake
• Cuisine: Australian