the Perfect Meat Pie

  • the Perfect Meat Pie
  • the Perfect Meat Pie
  • the Perfect Meat Pie
  • the Perfect Meat Pie
Ranking: 1 more vote required!

Rated 4.88 out of 5 based on 4 votes


  • 400-500 g cooked beef (from a roast), diced (or rump steak instead)
  • 1 x medium brown onion, finely diced
  • 1 x medium carrot, diced into 1cm cube
  • 2 x medium celery sticks, diced into 1 cm cube
  • 1/2 cup mushrooms, diced
  • 1 Tbls butter
  • 1 x clove garlic, crushed
  • 5 x sprigs of fresh thyme
  • 3 Tbls plain flour
  • 500 ml beef stock
  • 1 Tbls supreme gravy powder, mixed with 1/4 cup of water
  • 1-2 Tbls worcestershire sauce
  • 2 Tbls tomato paste
  • 1/2 Tbls ground black pepper
  • 1/2 tspn salt
  • 1/4 cup frozen peas
  • 1 x egg, lightly beaten - for glaze


Preheat oven to 180 degrees Celsius, and grease six small pie pans with olive oil or one large pie dish.
*If you are not using left over roast beef, cook off the rump steak in a large pan. Remove and place into a bowl, place back into the pan when the meat needs to be added later on. Use the same pan to cook the vegetables off in the next step.
Heat a large pan over a medium heat and place the butter to soften. Add the onion, carrot, celery and garlic into the pan and sauté for 2-3 minutes until softened. Add the mushrooms and cook for a further 1 minute.
Sprinkle the plain flour over the vegetable and cook for 30 seconds. This will remove the flour taste from the gravy mixture. Slowly add in the beef stock stirring the flour into the liquid.
Add the gravy powder and water, worcestershire sauce, tomato paste, salt & pepper, thyme and frozen peas & beef. Stir to combine all of the ingredients.
Bring the mixture up to the boil and reduce to a slow simmer. Simmer until the mixture thickens stirring constantly. If the mixture is too thick add a dash of water to thin out.
Once the mixture has thickened remove the pan from the heat and let the mixture cool for 30-40 minutes.
Once the meat mixture has cooled sufficiently place a square of thawed puff pastry in each greased pie pan. Place ¼ to ½ cup of mixture into each pan filling to the top. Repeat until all of the mixture is used.
Place a second square of puff pastry diagonal to the bottom piece of pastry so that the corner edges don’t overlap. Roll in the edges of the pastry to create a crust edge. Cut a cross into the top of each pie to let steam out while cooking.
Brush the tops of the pies with the lightly beaten egg. Place the pies onto a baking tray and bake in the oven for 25-30 minutes or until golden brown.

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  • Yum, yum, yum! I think the photography and the recipe are both amazing.


    by Nell Hungerford on 27/03/2013, 14:33
    Nell Hungerford
    • Thanks Nell for your kind comments!


      by Melissa Darr on 28/03/2013, 13:28
      Melissa Darr
  • I have to agree with Nell on this one, the photo and recipe are both fantastic and I have this on the list of recipes to try :)


    by Matt Cook on 29/03/2013, 09:47
    Matt Cook
  • yummy,yummy.


    by ANNA LINHART on 20/04/2013, 14:03
  • The rating here is wrong. I was trying to change it to 5 stars but it does not want me to do it. I just joined today and saw this recipe at and cooked it for dinner tonight. Well, it is waiting to be eaten tonight but I cooked early because I got hungry while sniffing the darn pie. And the photography is good enough to eat too. I can almost feel my mouth grabbing the bag the pie is in.


    by Isabel Kientz on 19/01/2017, 04:19
    Isabel Kientz