Australian Savoury Pie

Introduction

Few dishes capture the heartiness and comfort of classic Australian cuisine like the Australian Savoury Pie. Packed with tender meat, a rich gravy, and encased in golden, flaky pastry, it’s a dish that promises robust flavor and satisfying depth. Whether served at a family dinner or at a backyard gathering, this iconic pie always delivers on both taste and tradition.

With easy-to-find ingredients and straightforward preparation, the Australian Savoury Pie is ideal for home cooks of any skill level looking to impress a crowd or bring a touch of Down Under to their table.

Why This Australian Savoury Pie Is a Must-Make

What sets this pie apart is the indulgent yet well-balanced filling—a mixture of seasoned ground beef (or lamb), sautéed aromatics, and a thick, glossy gravy. The contrast between the crisp, buttery pastry and the savory, melt-in-your-mouth filling ensures this recipe is always a showstopper. It’s the perfect comfort food, brimming with umami and just the right hint of spice.

Preparing the Filling: Flavor in Every Bite

A classic Australian Savoury Pie filling starts with sautéed onions, garlic, and carrots, followed by browned ground meat. To achieve uniform chopped vegetables for an even cook and the best flavor, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes this step effortless and efficient. Once the base is fragrant, mix in peas and a splash of Worcestershire sauce for additional depth.

Thickening the mixture with a roux and beef stock gives the gravy a luscious, crowd-pleasing consistency. A dash of tomato paste and cracked black pepper completes the rich profile.

Building and Baking the Pie

Line your pie tin with a ready-made or homemade shortcrust pastry, and ensure your work surface is protected with the Pureegg Plastic Table Cloth Disposable 10 Pack for easy clean-up. Once the savory filling is cooled, spoon it into the pastry shell. Cover with a layer of buttery puff pastry, crimp the edges, and add decorative vents to let steam escape.

Bake the pie until the crust is puffed and golden brown—lining your baking tray with the Reynolds Kitchens Brown Parchment Paper Roll ensures easy removal and a crisp bottom crust.

Serving Suggestions to Elevate Your Pie

Slice the pie into generous wedges and serve alongside buttery mashed potatoes or a simple green salad. Store leftovers easily in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup), keeping them fresh for delicious lunches. For a modern touch, try reheating a slice in your COSORI Air Fryer 9-in-1, Compact & Large 6-Qt for a quick, crisp result.

Nutritional Information and Serving Size

This recipe serves 6 generous portions. Each serving contains approximately 480–550 calories, depending on pastry thickness and meat choice. It’s a satisfying meal rich in protein, ideal for a cozy dinner or hearty lunch.

Australian Savoury Pie (Recap)

This Australian Savoury Pie combines the simplicity of classic comfort food with robust, layered flavors. The flaky pastry and savory filling are sure to win over anyone at the table, making it an instant favorite and a memorable part of your recipe collection.

Instructions

1. Preheat your oven to 400°F (200°C). Line a pie dish with shortcrust pastry, trimming any excess.
2. Using your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, prepare onions, garlic, and carrot for even sautéing.
3. Heat a drizzle of olive oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat. Add onions, garlic, and carrot; sauté until soft, 3–4 minutes.
4. Add ground beef or lamb, breaking it up with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher until browned. Drain excess fat if necessary.
5. Stir in flour and cook for 1 minute. Gradually add beef stock, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened, about 8 minutes. Stir in peas. Let cool slightly.
6. Spoon filling into the pastry-lined dish. Cover with puff pastry, sealing and crimping the edges. Cut a few vents in the top for steam.
7. Brush the top with beaten egg for a shiny finish. Place on a baking tray lined with Reynolds Kitchens Brown Parchment Paper Roll and bake for 25–30 minutes, or until golden.
8. Let cool for 10 minutes before slicing and serving.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour