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meat pie recipe

Classic Homemade Meat Pie

Few dishes say comfort food quite like a homemade meat pie — with buttery pastry and a deeply savoury filling of slow-simmered beef in a rich red wine gravy. This recipe delivers warmth and nostalgia in every bite. Whether for a cozy family dinner or entertaining guests, it’s the perfect combination of golden, flaky pastry and melt-in-your-mouth beef in luscious gravy.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 6 individual pies
Course: Dinner, Main Course
Cuisine: Australian", British
Calories: 720
Ingredients Method Notes

Ingredients
  

For the Pie Base
  • 1.5 batches homemade shortcrust pastry or 3 frozen pastry sheets (300 g), thawed
For the Pie Lid
  • 3 sheets puff pastry just thawed (about 300 g)
  • 1 egg lightly whisked for brushing
For the Filling
  • 1.25 kg beef chuck cut into 2.5 cm cubes
  • 0.5 tsp salt plus extra to taste
  • 0.5 tsp black pepper
  • 2–3 tbsp olive oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 5 tbsp plain flour for thickening
  • 315 ml low-sodium beef stock
  • 750 ml dry red wine use beef stock with 1 tsp balsamic vinegar as non-alcoholic substitute
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp coarsely ground black pepper
  • 2 bay leaves

Method
 

  1. 1. Season the Beef: Sprinkle beef chuck pieces with salt and pepper to season evenly. This ensures every bite is flavorful from the start.
  2. 2. Brown in Batches: Heat 1 tablespoon of olive oil in a large pot over high heat. Brown one-third of the beef at a time until well-seared. Remove and repeat with remaining beef, adding more oil as needed.
  3. 3. Sauté Aromatics: Reduce heat to medium-high. Add diced onion and garlic; cook for about 3 minutes until fragrant and soft.
  4. 4. Add Flour: Stir in the flour to coat the onions for 1 minute — this will help thicken the gravy.
  5. 5. Deglaze and Simmer: Gradually pour in beef stock while stirring to avoid lumps. Add red wine (or substitute), tomato paste, Worcestershire sauce, extra pepper, and bay leaves. Return beef to the pot and bring to a simmer. Cover and cook gently for 1 hour 45 minutes.
  6. 6. Thicken the Gravy: Remove the lid and simmer uncovered for 30–45 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool completely.
  7. 7. Prepare the Pastry Bases: Preheat oven to 180°C (350°F). Line pie tins with shortcrust pastry and trim edges. Place parchment and pie weights, bake for 20 minutes, remove weights, and bake another 5 minutes until lightly golden.
  8. 8. Assemble the Pies: Fill the cooled pastry shells with beef filling, slightly heaped. Brush rims with beaten egg, then top with puff pastry rounds. Press edges to seal and cut a small slit in the center for steam.
  9. 9. Bake: Brush tops with remaining egg and bake for 30 minutes, or until puffed and golden brown. Serve hot with tomato sauce or rich gravy.

Notes

Tips & Variations:
• Replace red wine with beef stock and 1 tsp balsamic vinegar for an alcohol-free version.
• Use minced beef for a quicker version — simmer for just 30 minutes.
• Make gluten-free with GF flour and pastry.
• Freeze unbaked pies for up to 3 months — bake from frozen, adding 10 extra minutes.
• Serve with mashed potatoes and peas for a classic comfort meal.