Aussies are “fair dinkum” (very serious) about the importance of pies. These savory meat (and veg) filled pockets of flaky pastry are synonymous with Australian culture and form a distinctive part of our knockabout and relaxed national image.

Whether it’s a quick snack at the bakery, a ketchup-smothered ‘Four N Twenty’ (Australia’s most recognizable pie brand) at the football, or a huge homebaked family pie to share on a busy weekday, we take the process, production, and enjoyment of meat pies very seriously. For example, I have a detailed mental map of the best pies along a 2000 mile stretch of the Australian East Coast. Also, I visited the Australian Embassy when I lived in Tokyo, just so I could eat one of the meat pies that our government had shipped over for Australia Day celebrations.

The Chunky Beef and Mushroom Pie (there are actually two in this version, I’ll explain why below) is a homestyle pie type favored by Australians all over. It’s rich with big bits of slow-cooked beef, earthy mushrooms, carrots, traditional spices, and a rich gravy packed full of delicious flavor. When covered with pastry and cooked to a golden crust, there’s not much that looks, smells, or tastes better!

The recipe below is designed with the American cook in mind. Due to the differences in standard pie and pastry sheet sizes, we’ve opted for two 9” pies rather than opting for hand pies cut to size and prepared individually. While you can make hand pies using this recipe, there’s too much wasting of pastry, and a more laborious process than there needs to be. The best pies should be pretty straightforward to make and eat!

Two chunky beef and mushroom pies will comfortably serve 4 – 6 people, and satisfy even the most heart appetites. Conversely, you can match one pie with sides, such as mashed potatoes and peas, and freeze or refrigerate the second one for another time. Either way, this method ensures a sensible and enjoyable process, so you can enjoy the results!