Traditional Meat Pie

traditional meat pie
I love a good beef pie, particularly one that is made with slow-cook cuts of beef. This one is a little different, it is made with beef mince and it's a pot pie, meaning it's much quicker and easier to produce. Don't be fooled by the cook time, the stove and the oven do all the hard work. My family absolutely love when I make this. I often make the mixture in bulk and freeze it ready to defrost as needed. I then assemble the pies. You will need small, oven-safe bowls. Most ceramic is safe to use. My bowls are from Kmart.
  • 1 tbsp olive oil
  • 1 large onion finely diced
  • 2 garlic cloves finely chopped
  • 2 carrots grated
  • 2 celery stalks finely diced
  • 750g beef mince
  • 2 tbsp tomato paste
  • 2 tbsp plain/all-purpose flour
  • 2 cups beef stock/broth
  • 1/2 tsp black pepper
  • 2 puff pastry sheets thawed
  • 1/2 tsp salt
  • Steamed peas and ketchup to serve
  1. Preheat oven to 220c.
  2. In a large, heavy based pan, heat olive oil on high heat.
  3. Add onion, garlic, carrot and celery, cook stirring 4-5 minutes until soft and fragrant.
  4. Add beef, cook 4-5 minutes until browned.
  5. Add tomato paste, stir to combine.
  6. Add flour, stir to combine.
  7. Add beef stock/broth and black pepper.
  8. Bring to boil and then simmer on low heat for 20-25 mins with the lid on.
  9. Divide the pie filling in bowls, cover each bowl with puff pastry. Crimp the edges off puff pastry around the bowl. Don’t worry if it’s messy!
  10. Brush pies with egg wash and sprinkle with salt.
  11. Pop in the oven for 15-20 minutes until crust is golden. Take care removing the pies from the oven, use gloves as the bowls will be hot.
  12. Serve with steamed peas and tomato sauce.

Share this recipe!

Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.