I love my Traditional Meat Pie. The crisp pastry is crafted with plain flour, cold unsalted butter and ice water, encasing a rich mixture of stewing beef dusted in flour. Onions, garlic, carrots, celery, red wine, tomato paste and thyme provide depth and a satisfying complexity to every bite.
I love diving into a family meat pie recipe thats full of character. My version is an Aussie style twist featuring a crispy base with a gorgeous, deep flavored beef stew filling and a golden, crispy pastry lid.
I start by mixing 500g plain flour with 250g cold unsalted butter, a pinch of 1/2 tsp salt and about 150ml ice water to get that perfect tender pastry. For the heart of the dish, I dust 1kg stewing beef with 2 tbsp plain flour and quickly brown it in 2 tbsp vegetable oil with roughly chopped onions, minced garlic, and diced carrots.
A splash of red wine, 500ml quality beef stock and 2 tbsp tomato paste adds a rich, tangy kick while hints of Worcestershire sauce and dried thyme bring depth. This recipe, inspired by traditional and hearty meat pies from around the world, is a true crowd pleaser and a fun twist on a classic.
Why I Like this Recipe
I like this recipe because:
1. I love how the beef gets a rich, deep flavor when it’s browned and then simmered with red wine and herbs.
2. I really enjoy the crunch from the golden, flaky pastry lid that adds a fun texture contrast to the tender stew.
3. I appreciate how the mix of onions, carrots, and celery gives the whole dish a comforting, homey taste.
4. I dig that the recipe is hearty and filling – it’s like a warm hug on a cold day.
This Aussie style meat pie is basically a crunchy bottom pie filled with a rich, beefy stew that has tons of flavor from red wine and herbs. The pastry on top gets all golden and crispy which makes the dish even more irresistible. It might not be perfect but its down-to-earth and comforting, just what you need when you’re craving a real hearty meal.
Ingredients
- 500g plain flour: Provides carbohydrates that give energy and a solid, light pastry structure for every bite.
- Stewing beef: A rich protein source that adds juiciness and loads of nutrition perfect for a hearty meal.
- Onions: Supplies fiber and vitamins, giving a subtle sweetness and deep aroma that makes the dish special.
- Garlic: Offers antioxidants and a bold taste, really elevating the flavor even when its a bit strong.
- Red wine: Adds tangy acidity and a fruity aroma that turns the sauce into a mouthwatering treat.
- Tomato paste: Provides a rich umami flavor, vibrant color, and essential vitamins boosting the overall taste.
- Carrots: Brings natural sweetness, fiber, and beta-carotene, perfect to balance the savory beef filling.
- Celery: Provides crunch, subtle earthy flavor and vitamins that complement the hearty ingredients amazingly.
Ingredient Quantities
- 500g plain flour (for the pastry)
- 250g cold unsalted butter, diced into small cubes
- 1/2 tsp salt (also for the pastry)
- About 150ml ice water (you might need a bit more or little less)
- 1kg stewing beef, cut into bite-sized cubes
- 2 tbsp plain flour (to dust the beef)
- 2 tbsp vegetable oil (for browning the meat)
- 2 medium onions, roughly chopped
- 3 garlic cloves, minced or roughly crushed
- 3 carrots, peeled and diced into chunks
- 2 celery stalks, diced (this gives a nice flavour)
- 1 cup red wine (for a deeper taste)
- 500ml beef stock (use a good quality one if you can)
- 2 tbsp tomato paste (for that rich, tangy kick)
- 1 tbsp Worcestershire sauce
- 2 bay leaves (just remember to take em out later)
- 1 tsp dried thyme
- Salt and pepper to taste (don’t be shy with it)
- 1 beaten egg, for brushing over the pastry
How to Make this
1. First, make the pastry by mixing 500g plain flour, 250g cold diced unsalted butter and 1/2 tsp salt in a bowl until it looks like coarse crumbs then slowly add around 150ml ice water until the dough comes together. Chill it in the fridge for about 30 minutes.
2. Preheat your oven to 200°C (about 400°F). Meanwhile, take the chilled pastry out and roll most of it out to line a pie dish leaving some extra for the lid.
3. Dust 1kg stewing beef (cut into bite-sized cubes) with 2 tbsp plain flour so it gets a nice crisp when browned.
4. Heat 2 tbsp vegetable oil in a large pot over medium-high heat and brown the beef in batches until it gets a good color on all sides. Remove the beef and set aside.
5. In the same pot, add 2 roughly chopped medium onions, 3 minced or roughly crushed garlic cloves, 3 diced carrots and 2 diced celery stalks. Cook them for a few minutes until they start to soften.
6. Pour in 1 cup red wine to deglaze the pot scrapping up any bits stuck to the bottom, then let it reduce slightly.
7. Return the beef to the pot and add 500ml beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves and 1 tsp dried thyme. Season with salt and pepper to taste.
8. Let the stew simmer gently for about
1.5 hours until the beef is tender and the sauce has thickened, stirring occasionally.
9. Once the beef stew is ready, remove the bay leaves. Pour the filling into the pastry-lined pie dish.
10. Roll out the remaining pastry to make a golden lid, cover the pie and press the edges down well then brush the top with a beaten egg. Bake in the preheated oven for roughly 30-35 minutes until the pastry is golden and crispy. Enjoy!
Equipment Needed
1. Mixing bowl for combining the pastry ingredients
2. Measuring cups and spoons for measuring flour, water, wine, and stock
3. Knife and cutting board for chopping beef and vegetables
4. Rolling pin for flattening the pastry
5. Pie dish for lining with pastry and assembling the pie
6. Large pot for browning the beef and simmering the stew
7. Slotted spoon or spatula for stirring and removing the beef
8. Small bowl for beating the egg
9. Oven for baking the pie
10. Timer to keep track of cooking and baking times
FAQ
Family Meat Pie Recipe Substitutions and Variations
- If you don’t have plain flour, you can try using all-purpose flour instead, though it might make the crust a bit heavier.
- If cold unsalted butter isn’t available, chilled margarine works pretty well. Its flavor is a bit different though.
- Instead of stewing beef, you could substitute lamb or even pork cubes. Both give a slightly different taste to the pie.
- If you’re out of red wine, a dark beer or even a mix of grape juice with a splash of vinegar can be a decent alternative.
- If Worcestershire sauce isn’t on hand, a mix of soy sauce with a squeeze of lemon juice can do the trick for that tangy kick.
Pro Tips
1. Make sure you keep your dough super cold when youre working with it, because a chilled dough not only makes it easier to roll out but also gives you a more flaky crust once its baked.
2. When browning the beef, do it in small batches and toss a little flour on each cube beforehand. This helps the meat to get a really nice sear and locks in the yummy flavours.
3. Deglaze the pan with red wine properly. Scrape up all those brown bits off the bottom, as they add a ton of flavour to your stew.
4. Let your stew simmer on a low heat for a good while. Stir it now and then, so the beef gets tender and all the ingredient flavors mix together really well.
Family Meat Pie Recipe
I love my Traditional Meat Pie. The crisp pastry is crafted with plain flour, cold unsalted butter and ice water, encasing a rich mixture of stewing beef dusted in flour. Onions, garlic, carrots, celery, red wine, tomato paste and thyme provide depth and a satisfying complexity to every bite.
8
servings
950
kcal
Equipment: 1. Mixing bowl for combining the pastry ingredients
2. Measuring cups and spoons for measuring flour, water, wine, and stock
3. Knife and cutting board for chopping beef and vegetables
4. Rolling pin for flattening the pastry
5. Pie dish for lining with pastry and assembling the pie
6. Large pot for browning the beef and simmering the stew
7. Slotted spoon or spatula for stirring and removing the beef
8. Small bowl for beating the egg
9. Oven for baking the pie
10. Timer to keep track of cooking and baking times
Ingredients
-
500g plain flour (for the pastry)
-
250g cold unsalted butter, diced into small cubes
-
1/2 tsp salt (also for the pastry)
-
About 150ml ice water (you might need a bit more or little less)
-
1kg stewing beef, cut into bite-sized cubes
-
2 tbsp plain flour (to dust the beef)
-
2 tbsp vegetable oil (for browning the meat)
-
2 medium onions, roughly chopped
-
3 garlic cloves, minced or roughly crushed
-
3 carrots, peeled and diced into chunks
-
2 celery stalks, diced (this gives a nice flavour)
-
1 cup red wine (for a deeper taste)
-
500ml beef stock (use a good quality one if you can)
-
2 tbsp tomato paste (for that rich, tangy kick)
-
1 tbsp Worcestershire sauce
-
2 bay leaves (just remember to take em out later)
-
1 tsp dried thyme
-
Salt and pepper to taste (don’t be shy with it)
-
1 beaten egg, for brushing over the pastry
Directions
- First, make the pastry by mixing 500g plain flour, 250g cold diced unsalted butter and 1/2 tsp salt in a bowl until it looks like coarse crumbs then slowly add around 150ml ice water until the dough comes together. Chill it in the fridge for about 30 minutes.
- Preheat your oven to 200°C (about 400°F). Meanwhile, take the chilled pastry out and roll most of it out to line a pie dish leaving some extra for the lid.
- Dust 1kg stewing beef (cut into bite-sized cubes) with 2 tbsp plain flour so it gets a nice crisp when browned.
- Heat 2 tbsp vegetable oil in a large pot over medium-high heat and brown the beef in batches until it gets a good color on all sides. Remove the beef and set aside.
- In the same pot, add 2 roughly chopped medium onions, 3 minced or roughly crushed garlic cloves, 3 diced carrots and 2 diced celery stalks. Cook them for a few minutes until they start to soften.
- Pour in 1 cup red wine to deglaze the pot scrapping up any bits stuck to the bottom, then let it reduce slightly.
- Return the beef to the pot and add 500ml beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves and 1 tsp dried thyme. Season with salt and pepper to taste.
- Let the stew simmer gently for about
- 5 hours until the beef is tender and the sauce has thickened, stirring occasionally.
- Once the beef stew is ready, remove the bay leaves. Pour the filling into the pastry-lined pie dish.
- Roll out the remaining pastry to make a golden lid, cover the pie and press the edges down well then brush the top with a beaten egg. Bake in the preheated oven for roughly 30-35 minutes until the pastry is golden and crispy. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 950kcal
- Fat: 31g
- Saturated Fat: 19g
- Trans Fat: 0.1g
- Polyunsaturated: 10g
- Monounsaturated: 10g
- Cholesterol: 38mg
- Sodium: 312mg
- Potassium: 1000mg
- Carbohydrates: 47g
- Fiber: 2.5g
- Sugar: 3g
- Protein: 31g
- Vitamin A: 625IU
- Vitamin C: 15mg
- Calcium: 18mg
- Iron: 7mg
