There's nothing quite like the Classic Australian Beef Pie, a dish that holds a special place in the heart of every Aussie. Reminiscent of weekend footy games, community gatherings, and comfort during chilly winter days, this pie embodies the warmth of the Australian spirit.

At its core, the Aussie beef pie is simple, yet incredibly indulgent. Encased in a golden, flaky pastry is a rich, savoury beef filling that's seasoned to perfection. While there are many variations across the country, this recipe encapsulates the traditional flavour that has won over hearts both in and outside Australia.

Whether you're an Aussie missing home or a culinary enthusiast looking to explore international flavours, this beef pie promises a journey into the quintessential Australian culinary experience. Serve it with some tomato sauce (or ketchup for our international friends), and you've got yourself a piece Of Australian heaven.


500g beef mince
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp tomato paste
1 cup beef stock
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten


Preparing the Filling: In a large saucepan, heat olive oil over medium-high heat. Add chopped onions and garlic, sautéing until translucent. Introduce the beef mince to the pan, breaking it apart as it cooks. Cook until browned.

Add Flavours: Once the beef is browned, stir in the tomato paste, beef stock, Worcestershire sauce, salt, and pepper. Allow this mixture to simmer for about 20 minutes, or until the filling has thickened.

Pie Assembly: Preheat your oven to 200°C. Roll out the thawed shortcrust pastry and use it to line the base and sides of four pie tins. Spoon the beef filling into each tin, ensuring an even distribution.

Finishing Touches: Top each pie with a piece of puff pastry, crimping the edges to seal. Brush the top of each pie with the beaten egg to give it golden finish when baked.

Bake to Perfection: Place the pies in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown. Serve hot with a side of tomato sauce.