The Ultimate Family Pie Recipe: A Comfort Food Classic

Aussies adore a good meat pie, and while we cherish our individual hand-held pies, sometimes you need a dish that brings everyone together. Enter the Family Meat Pie – a generous, shareable version packed with slow-cooked, fall-apart beef in a rich gravy, all encased in a buttery shortcrust base and topped with a golden, flaky puff pastry lid. This isn’t just food; it’s a hug on a plate!

Slicing into a freshly baked Family Meat Pie reveals a rich, savory filling, perfect for a comforting family meal.

A Family Meat Pie with a slice removed, showcasing the generous portion and inviting golden crust, ideal for sharing.

The Magic of a Family Meat Pie

There’s something truly special about slow-cooked dishes. They represent comfort, care, and flavors that develop over time, just like cherished family memories. My favorite meat-based meals often fall into two categories: the vibrant freshness of raw dishes like sushi or ceviche, and the deep, melt-in-your-mouth tenderness of slow-cooked wonders. Think of dishes like lamb shanks, short ribs, pulled pork, or hearty stews. These are the flavors that truly win me over.

And then there’s the Family Meat Pie. It perfectly embodies that slow-cooked perfection, offering a hearty and satisfying meal that’s perfect for sharing. It’s more than just a pie; it’s an experience.

Of course, if you really want to get my attention, just give my golden retriever, Dozer, some love. Actually, that’s the most effective method!

A single slice of Family Meat Pie, drizzled with ketchup, presented on a plate, emphasizing the deliciousness and individual serving.

Deconstructing the Perfect Family Meat Pie

Let’s break down the essential components that make this Family Meat Pie truly exceptional:

Buttery Shortcrust Base: Provides a sturdy and flaky foundation, capable of holding a generous amount of rich filling. The shortcrust is pre-baked (blind-baked) to prevent a soggy bottom, ensuring a perfect texture. For the best results, while store-bought pastry is convenient, homemade shortcrust pastry elevates this Family Pie to another level.
Savory Slow-Cooked Beef Filling: At its heart is a deeply flavorful beef filling. While a basic meat pie might contain only beef, this family pie is enhanced with mushrooms, bacon, celery, and carrots. Bacon adds a smoky depth, mushrooms contribute an earthy richness, and celery and carrots offer subtle sweetness and textural variety to balance the meatiness. The secret ingredient? Guinness (or another dark beer or red wine), which enriches the gravy, creating a depth of flavor that store-bought pies can only dream of.
Golden Puff Pastry Lid: The quintessential topping for a meat pie is golden, flaky, and buttery puff pastry. It’s simply the perfect crown for this comforting dish.

Family Pie Filling Ingredients: Flavor Powerhouse

Here’s a closer look at the key ingredients in our Family Meat Pie filling:

Ingredient layflat for Family Meat Pie, showcasing chuck beef, vegetables, and bacon, highlighting the fresh components of the filling.

Chuck Beef: The star of the show! Chuck beef is ideal for slow cooking as it breaks down into incredibly tender, fall-apart pieces, perfect for a meat pie filling.
- Alternative Cuts: Boneless short ribs (richer and fattier), beef osso buco (cook on the bone for flavor, then discard), or beef cheeks.
- Not Recommended: Brisket (can be stringy), steaks, roasts, or other quick-cooking or lean cuts, which will dry out during slow cooking.
Onion and Garlic: The aromatic foundation for our rich and savory sauce.
Carrots, Celery, and Mushrooms: These vegetables add layers of flavor and texture, preventing the filling from being overwhelmingly meaty and adding subtle sweetness.
Bacon: My “secret ingredient” for meat pies (and sausage rolls!). Sautéed at the beginning, it infuses the cooking fat with its smoky flavor, enhancing the entire filling. Don’t worry, the final pie won’t taste overtly bacon-y, it just adds a beautiful depth.

Crafting the Perfect Meat Pie Sauce

The sauce for this Family Meat Pie is essentially a luxurious beef stew gravy, inspired by the rich flavors of a Beef & Guinness Stew and borrowing techniques from French stews like Beef Bourguignon. We’re taking the best of both worlds to create an Aussie meat pie that’s truly exceptional!

The robust flavor of stout beer (like Guinness) is key, allowing us to keep the ingredient list relatively simple while achieving incredible depth. Red wine can also be used for a slightly more sophisticated sauce – details below.

Second ingredient layflat for Family Meat Pie, featuring Guinness, beef stock, and butter, emphasizing the sauce components of the recipe.

Flour and Butter (Beurre Manié): We use a classic French technique called Beurre Manié to thicken the sauce at the end of cooking. This is a simple mixture of raw flour and softened butter, stirred into the liquid. It creates a glossy, rich, and perfectly thickened sauce without excessive stirring during cooking. Why is this important? Adding flour at the beginning requires constant stirring to prevent sticking, which can break down the slow-cooked beef into shreds. Beurre Manié allows us to achieve a thick sauce and keep those beautiful beef chunks intact! Plus, you’ll sound like a culinary pro!

The Base and Lid: Pastry Perfection for your Family Pie

Meat Pie Base: Traditional meat pies use a shortcrust pastry base. This buttery, flaky pastry is sturdy enough to hold the substantial filling. Think of it as the same pastry used for quiches and sweet pies like pumpkin or pecan pie. This recipe uses a generous 800g (1.6 pounds) of beef, resulting in a very full pie!

While store-bought shortcrust is convenient, homemade shortcrust pastry is truly worth the effort if you have time. The flavor and texture are undeniably superior. Puff pastry can be used for the base in a pinch if you prefer to use just one type of pastry, see recipe notes for adjustments.

Two images showcasing shortcrust pastry: one of a generic shortcrust pastry and another specifically for the Family Meat Pie base, highlighting the buttery, flaky texture.

Meat Pie Lid: Puff pastry is the classic choice for the lid. These days, good quality store-bought puff pastry made with real butter is excellent. Cheaper versions made with oil won’t puff as well or taste as good. If you make your own puff pastry, you deserve serious bragging rights!

This is a brand commonly used in Australia, readily available in grocery stores:

Image of puff pastry packaging, showing a readily available brand, suggesting convenience and quality for the pie topping.

Step-by-Step Guide to Making Your Family Meat Pie

Get ready! Making this Family Meat Pie is a labor of love, involving a slow-cooked filling that needs to cool before assembly. But it’s a straightforward process, perfect for a relaxed weekend project. One bite, and you’ll know it was time well spent.

1. Preparing the Meat Pie Filling

Image demonstrating the first step of making Family Meat Pie: browning beef in a pot, emphasizing the initial cooking process.

Brown the Beef: Season the beef cubes generously with salt and pepper. In a heavy-based pot over high heat, brown the beef in batches. Don’t overcrowd the pot, or the beef will steam instead of brown. Turning the cubes ensures a lovely crust on all sides. We’re not cooking the beef through at this stage, just building flavor. The browned bits left in the pot (fond) are flavor gold for our sauce!
Sauté Ingredients Individually: Start with the bacon, cooking it until golden to render its fat. Remove the bacon and set aside with the browned beef. Use the flavorful bacon fat to cook the remaining ingredients. Add a little butter to the pot as needed to ensure enough fat for the mushrooms to brown properly. Cook the mushrooms until golden, then remove and set aside separately. Finally, sauté the onion, garlic, celery, and carrots together until the onion is softened and sweet.
Add Liquids: Pour in the Guinness, beef stock, and water. Stir well to deglaze the pot, scraping up those flavorful browned bits from the bottom.
Return Beef and Bacon: Add the browned beef and bacon back to the pot.
Simmer: Bring the stew to a simmer, then cover with a lid. Crucially, we haven’t added any flour yet – we’ll thicken the sauce later to avoid meat breaking down from stirring.
Slow Cook: Transfer the pot to a preheated oven at 180°C/350°F (160°C fan) for 2 hours. Add the mushrooms after the first hour to prevent them from becoming too soft. Oven cooking is ideal for slow stews as it provides gentle, even heat and requires minimal attention – no stirring needed!

2. Thickening the Sauce

Image showing the sauce thickening process for Family Meat Pie, highlighting the beurre manié being stirred into the stew.

Remove from Oven: After 2 hours, the beef should be tender but not yet completely fall-apart. The sauce will have reduced and darkened but will still be quite thin. We’ll thicken it in the next steps.
Simmer on Stove: Place the pot on the stovetop and simmer, uncovered, for 20 minutes. This further reduces the liquid and concentrates the flavors. The beef will become wonderfully “fall-apart-tender.” If it’s not quite there, cover the pot to prevent further evaporation and continue simmering until it reaches desired tenderness.
Prepare Beurre Manié: While the stew simmers, make the Beurre Manié by mixing together the softened butter and flour until smooth. This is our lump-free sauce thickener!
Thicken the Sauce: Stir the Beurre Manié into the simmering stew. The butter melts effortlessly, dispersing the flour and thickening the sauce beautifully with minimal stirring. Watch the magic happen!
Achieve Desired Consistency: Continue to cook for a couple of minutes, allowing the flour to cook and further thicken the sauce. Aim for a consistency similar to honey – thicker than a typical stew, but not pasty. When you cut the pie, you want the filling to ooze slowly, not run everywhere. The filling won’t thicken further in the oven, so get the sauce right at this stage. The photo below shows the ideal sauce consistency.

Close-up image of the slow-cooked beef filling for Family Meat Pie in a pot, showcasing the rich, thick gravy and tender beef chunks.

Cool the Filling: This is crucial! The filling must be completely cooled before assembling the pie for two reasons: to prevent it from making the shortcrust base soggy and to stop the hot filling from melting the butter in the puff pastry, which would prevent it from puffing up properly.
- Cooling Method: Cover the pot with a lid to prevent further evaporation and sauce thickening. Let it cool on the counter for a few hours, then transfer to the refrigerator. Never put a hot pot directly into the fridge!
- Pro Tip: For best flavor, cool the filling overnight. Like all stews, the flavors deepen and meld beautifully overnight.

3. Assembling Your Family Meat Pie

The finish line is in sight! We’re almost ready to enjoy this incredible Family Meat Pie.

Blind Bake the Pie Crust: Whether you’re using store-bought or homemade shortcrust pastry, blind baking is essential to ensure a crisp base. Blind baking means partially baking the crust before adding the filling. Follow the instructions in the Shortcrust Pastry recipe for making homemade pastry and blind baking instructions for both homemade and store-bought.
Cool the Crust: Once blind-baked, let the crust cool for 15 minutes. This helps it crisp up further as the pastry becomes less porous when hot.
Fill the Crust: Ensure the pie filling is at room temperature before filling the pie. Fridge-cold filling is stiff and difficult to spread evenly, and it can hinder the puff pastry from cooking evenly. Fill the cooled pie crust with the room-temperature Meat Pie Filling. If using a 9″ / 23cm pie tin as recommended, you should be able to use all the filling! It will be filled to the top, possibly with a slight mound. The filling will settle slightly as it bakes.

Image demonstrating filling the blind-baked pie crust with the prepared meat filling, showing the assembly stage of Family Meat Pie.

Top with Puff Pastry: Brush the rim of the shortcrust base with egg wash (egg wash acts as a fantastic food glue!). Place a sheet of puff pastry over the pie. Trim any excess pastry with scissors so it aligns with the edge of the shortcrust. Trimming after placing is easier as the filling might create a slight mound.
Crimp the Edges: Use a fork to press along the edges, crimping the puff pastry to the shortcrust. This is decorative but also helps seal the lid firmly.
Egg Wash: Brush the entire surface of the puff pastry with lightly whisked egg to achieve a beautiful golden and shiny finish.
- Pro Tip: For an extra-deep golden color, use egg yolk for the top wash. However, whole egg wash is perfectly fine and more practical as you’ll already have whisked whole egg for sealing the edges.
Create a Steam Vent: Use a small knife to cut an X in the center of the puff pastry lid. This allows steam to escape during baking, preventing the lid from puffing up unevenly or bursting.

Image illustrating the final steps before baking Family Meat Pie: topping with puff pastry, crimping edges, and egg washing the lid.

Bake: Bake the pie directly on the oven rack for 45 to 50 minutes at 200°C/390°F (180°C fan), or until the puff pastry is beautifully golden brown and flaky. Avoid placing it on a baking tray, as this can affect heat circulation and the pastry’s cooking. If you’re concerned about spills, place something on the oven floor. If your filling was a bit cool, it might take closer to 60 minutes. Bake until the top is perfectly golden!
Voila! After this journey, a magnificent, bronzed Family Meat Pie emerges from the oven. Was it worth it? Absolutely!
Rest: Resist the urge to slice immediately! Let the pie rest for 5 minutes. This allows the pastry to set slightly, making it easier to cut and serve perfect slices.

Overhead shot of a freshly baked Family Meat Pie, showcasing the golden brown puff pastry lid and the pie in its entirety.

The Perfect Meat Pie Filling: Texture and Taste

Notice how the filling is generously saucy but not runny, and definitely not dry or stodgy? That’s the goal! We’re aiming for a rich, thick gravy that mostly stays within the pie when sliced – perfection!

Image of a slice being pulled from a Family Meat Pie, highlighting the saucy yet contained filling and the flaky shortcrust base.
Shortcrust pastry is the base for Aussie Meat Pies

Here’s a closer look at the best features of our Family Meat Pie:

Fall-Apart Beef: Proof of the tender, slow-cooked goodness inside.
Flaky Pie Crust: Perfectly flaky layers. While not designed to be held in one hand like individual pies, the crust is wonderfully crisp. Many, like myself, save the best for last, enjoying the filling first and then savoring that buttery crust.

Two close-up images of the Family Meat Pie: one highlighting the rich filling and flaky crust, and the other showing someone holding a piece of the crust, emphasizing its texture.

Make-Ahead Family Pie Tips

Years of meat pie making have led to some handy make-ahead strategies:

Bake Ahead and Store: Let the fully baked pie cool completely in the pie dish, then refrigerate. Once cold, you can lift the solid pie out of the dish. Wrap well and refrigerate for up to 4 days or freeze for up to 3 months. Thaw and reheat in a 180°C/350°F oven for 30 minutes, loosely covered with foil.
Assemble and Freeze Unbaked: Assemble the entire pie, but skip the egg wash. Refrigerate for up to 2 days (beyond that, thawed puff pastry quality can decline) or freeze for up to 3 months. Thaw completely, then egg wash and bake as per the recipe.

Keep in mind that puff pastry, when thawed then refrigerated or refrozen, might not puff quite as much as freshly thawed pastry. However, for a Family Meat Pie, the difference is minimal and won’t significantly impact the deliciousness.

Complete Comfort Food Menu Suggestion

Create a memorable feast around your Family Meat Pie with these delicious accompaniments:

[

Spring Salad!

](https://www.recipetineats.com/spring-salad/)

[

Better-Than-Domino’s Garlic Bread

](https://www.recipetineats.com/garlic-bread/)

[

Self-Saucing Butterscotch Pudding

](https://www.recipetineats.com/self-saucing-butterscotch-pudding/)

[

All Vegetable & Salad Sides

](https://www.recipetineats.com/category/vegetable-sides/all-vegetable-sides/)

[

Puddings & Cozy Desserts

](https://www.recipetineats.com/category/puddings-cosy-desserts/)

If you’re making this for dinner tonight, lucky you! Enjoy! – Nagi x

PS: See the recipe card below for the complete Meat Pie Recipe Collection – for more meat pie inspiration!

Watch How to Make It

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Family Meat Pie Recipe

Author: Nagi
Prep: 20 minutes mins
Cook: 4 hours hrs
Cooling filling: 3 hours hrs
Total: 7 hours hrs 20 minutes mins
Main
Australian
5 from 73 votes

Servings: 6
Tap or hover to scale

Print-

Recipe video above. Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you’ve got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked fall-apart chunks of beef smothered in a rich gravy with a golden puff pastry lid. It’s knee-shatteringly good comfort food! Workflow: I usually make the filling the day before, then refrigerate overnight. Then I do everything else on the day of serving.

Ingredients

Beef:

800g/ 1.6lb chuck beef, 3.5cm/1.4″ cubes (Note 1)
3/4 tsp salt
1/2 tsp pepper
2 tbsp olive oil, plus more as needed (or vegetable or canola)

Filling:

30g / 2tbsp unsalted butter
200g / 7 oz mushrooms, smallish, halved (larger ones quartered)
125g / 4 oz streaky bacon, cut into 1 x 1.5cm / 0.4 / 0.6″ cubes
1 onion, cut into 2cm / 0.8″ cubes
2 garlic cloves, minced
1 celery, cut into 1cm/0.4″ slices (split wide end of celery lengthwise, don’t want giant celery chunks)
1 carrot, halved, 1cm/0.4″ slices (quarter very thick end if needed)
330ml / 11 oz Guinness (Note 2)
2 cups beef stock, homemade or store bought low sodium (Note 3)
1 cup water
1/4 tsp salt
3/4 tsp coarsely crushed black pepper, plus more as desired

Beurre Manié (sauce thickener, Note 4)

4 tbsp flour
60g / 4 tbsp unsalted butter, softened

Pastry:

1 quantity shortcrust pastry, homemade or store bought (Note 5)
1 sheet puff pastry, for lid (Note 6)
1 egg, lightly whisked

Serving:

Ketchup or Aussie Tomato Sauce, for serving

Prevent screen from sleeping

Instructions

Preheat oven to 180°C/350°F (160°C fan).
Brown beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy based pot over high heat. Brown beef aggressively in 2 to 3 batches (do not crowd pot, else it gets watery instead of browning). Then remove beef into a big bowl.
Wipe down pot: Wipe pot clean of burnt bits, if needed.
Cook bacon: Cool pot, add bacon. Place pot back onto medium heat. When you see some fat starting to melt, turn heat up to medium high and cook bacon until golden. Then remove into bowl with beef.
Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Cook mushrooms until golden with a pinch of salt and pepper. Remove into separate bowl with slotted spoon.
Cook other vegetables: Add onion, garlic, carrot and celery then cook for 5 minutes until onion is soft and sweet, not too golden. Add oil if needed, but bacon fat + residual butter should be enough.
Oven slow cook: Add beef, bacon, Guinness, water, stock, 1/4 tsp salt and 3/4 tsp pepper. Stir then bring to simmer. Cover with lid, then transfer to oven for 1 hour.
Add mushrooms, then continue cooking in the oven for a further 1 hour. Meat should be starting to be tender at this stage.

Thicken Sauce and Cool:

Stove reduce: Remove pot from oven. Remove lid, then simmer on low heat for 20 minutes to reduce sauce. Meat should now be “fall-apart-tender” but just holding form (not disintegrating).
Sauce thickener (Beurre Manié – Note 4): Mix together butter and flour until smooth.
Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for another 2 minutes. Sauce should be thicker than a normal stew, like a honey consistency. Sauce will not thicken any more in oven, so make it exactly what you want – Note 7. Also, there will be more sauce than you expect for a pie – some gets absorbed by pastry (but won’t make it soggy).
Cool: Cover pot with lid, then let it cool completely, preferably overnight. (Note 8)

Assemble and bake:

Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Then let it cool for at least 15 minutes (stays crispier).
Preheat oven: Turn oven up to 200°C/390°F (180°C fan).
Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound).
Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet. Trim excess with scissors, press to adhere to edges. Then press the tip of a fork around the edge to make little crimps (to further adhere + decorative).
Egg wash: Brush top with remaining whisked egg, then make a 2.5cm / 1″ X incision in middle to allow steam to escape (stops lid doming).
Bake: Bake 45 – 50 minutes until top is super golden. Rest 5 minutes. Brag in comments below that you made this magnificent pie. Save Nagi a slice. Then serve remainder with ketchup or Aussie tomato sauce!

Recipe Notes:

1. Chuck beef – Look for beef that’s nicely ribboned with fat, as it will be juicier and more tender. Don’t buy pre-cut small pieces, they will cook too quickly before the flavour in the sauce develops. It’s better to buy a big piece and cut your own to size. Other beef cuts that can be used: 1.3kg / 2.6lb beef osso buco (2.5cm / 1″ thick, cook whole on bone then flake big chunks of meat off at end, start checking at 1 hr as it cooks faster than chuck. Boneless beef ribs (but it’s fattier) or beef cheeks (though pieces will warp in shape). Brisket not recommended (too stringy / dry). Do not use steaks, roasts or other lean cuts. 2. Guinness – Key for rich flavour in sauce despite so few ingredients, so don’t skip it! Stout is also excellent. Red wine (pinot, merlot, anything dry) – use 600ml / 2 1/2 cups and skip the water. Sauce colour will be more like Beef Bourguignon, slightly more elegant (French!) flavour. I love this version too. Non alcoholic option – Beer brings great depth of flavour to the sauce. So if you need to skip it, we need to replace it with something that brings similar complexity of flavour. My best suggestion is anchovies. To do this, REDUCE salt sprinkled on beef to 1/4 tsp. Finely mince 3 anchovy fillets (removed from oil in jar or tin) or 1 1/2 tsp anchovy paste. Add that with the onion and cook per recipe. Replace beer in recipe with 1 cup of beef stock (MUST be low sodium) and 1/2 cup of water. I have not tried this. But I am confident it will yield very good results having done so for similar recipes. It is what I will do if I need to make a non alcoholic version of this recipe. 3. Beef stock – Store bought is good! For this recipe, store bought stock yields a result quite close to using homemade, probably because the Guiness adds so much flavour and the sauce is more concentrated than typical stews. Be sure to use low sodium, else it will be too salty. 4. Beurre Manié sauce thickener – This is a French cooking technique where flour is mixed with softened butter to make a Beurre Manié. This is mixed into liquids to thicken it and make it glossy. I am not using this method to show off! 😂 It works better and is easier than the usual method of adding flour at the beginning of the stew because this sauce is thicker than typical stew sauces. So you’d need to stir constantly to ensure the base doesn’t catch, and in doing so the tender meat falls apart. It is far easier and safer to just stir the thickener in at the end. 5. Shortcrust pastry – homemade will yield the best flavour and texture, if you have a food processor, it’s a cinch! Store bought – 1 standard Australian sheet of store bought frozen shortcrust pastry (20cm/8″ square). Use offcuts to patch up as needed (use egg to glue then press firmly). Puff pastry option (so you can just buy one packet of pastry) – line base, pick with fork, cover with 2 big sheets of baking paper in a cross. Fill to top with baking beads, rice or dried beans. Bake 200C/390F for 20 minutes, remove beans and paper, bake 5 minutes unfilled. Proceed with recipe. (Note: pastry is thinner and not as sturdy as shortcrust. But it is still very tasty!) 6. Puff pastry – Use butter puff pastry, puffs better, better flavour. You only need 1 standard Australian sheet which s 20cm/8″ square. Partially thaw, do not let it thaw completely before using – harder to handle (floppy, sticky). Stick it back in freezer if that happens. 7. Sauce thickness – Adjust sauce as needed ie more water to loosen, or if meat is done before sauce reduced, remove meat with slotted spoon and reduce liquid. In determining sauce thickness, remember that it will not thicken any more when cooked inside the pie. So make the sauce as thick as you want it to be in the finished dish. Ensure there is a bit more sauce than you expect in the finished pie as some will get absorbed by pastry (but don’t worry, it’s not soggy, there’s plenty of crisp!) 8. Cooling filling – Essential to do this else the puff pastry melts and it won’t puff up. Do not cool uncovered otherwise too much liquid evaporates and sauce gets too thick. To speed up cooling, can spread on tray but work quickly to cover asap. Never put piping hot things into fridge, cool on counter first then place in fridge. Overnight is best because for all stews, flavour improves with time! 9. Room temp filling – Fridge cold filling is stiff and thick which makes it harder to pack into the pie shell. Plus (more importantly) the puff pastry won’t cook well if it starts off resting on a fridge cold filling. Needs to be room temp – around 17C/63F. See above why filling can’t be hot. 10. Storage – As with all things puff pastry, this is best served hot and fresh out of the oven! Can assemble with puff pastry lid up to 2 days in advance, but do egg wash on lid just before baking. Make sure the blind baked pie crust is cooled before filling, and that the filling is cool before putting it in. Store in fridge. Can also freeze assembled uncooked, thaw then bake per recipe. 11. Nutrition per serving. I never said this was diet food! Go for a long walk tomorrow.

Nutrition Information:

Calories: 806cal (40%)Carbohydrates: 38g (13%)Protein: 41g (82%)Fat: 53g (82%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 173mg (58%)Sodium: 1243mg (54%)Potassium: 955mg (27%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 2178IU (44%)Vitamin C: 3mg (4%)Calcium: 55mg (6%)Iron: 5mg (28%)

Keywords: Australian Meat Pie, family pie, Meat Pie

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

The Meat Pie Recipe Collection

Evidence of my love of all things meat pie.

[

Meat Pie recipe!

](https://www.recipetineats.com/meat-pie-recipe/)

[

Party Pies (Aussie Mini Beef Pies / Meat Pies)

](https://www.recipetineats.com/party-pies-mini-beef-pies/)

[

Epic Chunky Beef and Mushroom Pie

](https://www.recipetineats.com/epic-chunky-beef-and-mushroom-pie/)

[

Beef and Mushroom Pie (3 in 1)

](https://www.recipetineats.com/beef-mushroom-vegetable-pie/)

[

Cottage Pie

](https://www.recipetineats.com/cottage-pie/)

[

Quiches, Tart and Pie Recipes

](https://www.recipetineats.com/category/quiches-tart-and-pie-recipes/)

Life of Dozer

Cute when he photobombs day to day candid photos. Not so cute when he photobombs recipe video shoots.

Oh, who am I kidding. I think it’s cute whenever he photobombs ANYTHING! 😂

Dozer the Golden Retriever playfully interrupting a video shoot, lying down in the background, adding a touch of humor to the scene.