Entree: Australia – Melbourne & Victoria – Meat Pie (Individual shortcrust pastry pies filled with seasoned minced beef and thick gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup (150 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 lb (450 g) shortcrust pastry, store-bought, thawed (enough for bases and tops for 4 individual pies)
- 1 large egg (approx. 1 3/4 oz (50 g)), beaten for egg wash
- 1 tbsp (15 ml) cold water (to mix with egg for wash)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 lb (450 g) shortcrust pastry, store-bought, thawed (enough for bases and tops for 4 individual pies)
- 1 large egg (approx. 50 g), beaten for egg wash
- 1 tbsp (15 ml) cold water (to mix with egg for wash)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease four 6–7 oz (180–200 ml) pie tins or a standard muffin tray.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–6 minutes. Add the garlic and cook 30 seconds more.
3. Increase heat to medium-high, add 1 lb (454 g) ground beef and brown, breaking up with a spoon, until no pink remains and juices begin to reduce, about 6–8 minutes.
4. Sprinkle 2 tbsp (16 g) flour over the meat, stir to combine and cook 1–2 minutes to remove raw flour taste. Stir in 2 tbsp (30 g) tomato paste, 1 cup (240 ml) beef stock, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper and thyme. Bring to a simmer and cook until the mixture is thick and glossy, about 5–8 minutes. Adjust seasoning and remove from heat to cool slightly.
5. Roll out shortcrust pastry on a lightly floured surface and cut four rounds large enough to line the pie tins with a slight overhang. Press pastry into tins, trim excess, and evenly divide the cooled meat filling among the four pastry cases.
6. Cut four tops from remaining pastry to cover each pie. Brush the rims with a little beaten egg and place lids on top, pressing edges to seal. Crimp edges and cut a small steam vent in each top.
7. Mix beaten egg with 1 tbsp (15 ml) cold water and brush the tops of pies with the egg wash for a glossy finish.
8. Bake in the preheated oven for 25–30 minutes, or until pastry is golden brown and filling is bubbling. Let rest 5 minutes before serving.