Skip to main content

Courtney Roulston's Aussie beef pie

Skip to IngredientsSkip to Method

There’s nothing better than a hearty meat pie on a cold winter's night. Try Courtney Roulston's Aussie beef pie for one that really hits the spot.

  • Serves8
  • Cook time50 minutes
  • Prep time10 minutes, + cooling time


  • 2 tbs extra virgin olive oil
  • 1 large brown onion, diced
  • 3 large carrots, peeled, grated
  • 3 celery stalks, grated
  • 1kg beef mince
  • 1/4 cup (70g) tomato paste
  • 1 tbs Vegemite
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tbs cornflour
  • 1 1/2 cups (375ml) beef stock
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly whisked
  • Boiled peas, to serve
  • Tomato sauce to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200˚C. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook for 2 mins or until the onion softens. Add the carrot and celery. Season. Cook for a further 2-3 mins or until the vegetables are tender. Transfer the vegetable mixture to a heatproof bowl.
  2. Step 2

    Return the pan to the heat. Add the mince. Season. Cook, stirring with a wooden spoon to break up lumps, for 5-6 mins, or until the mince changes colour.
  3. Step 3

    Add the tomato paste, Vegemite, Worcestershire sauce, cornflour and beef stock to the pan. Stir to combine. Bring the mince mixture to a gentle simmer and cook for 4-5 mins or until the mixture has thickened slightly.
  4. Step 4

    Return the vegetable mixture to the pan and stir to combine. Spoon the mixture into a 22cm x 30cm ovenproof dish. Allow the mince mixture to cool slightly. Top with the puff pastry. Brush the pastry with egg. Use a knife to cut a hole in the centre of the pastry to allow steam to escape while the pie is cooking. Bake for 25-30 mins or until the pastry is golden and puffed.
  5. Step 5

    Divide the pie among serving plates. Serve with peas and tomato sauce.