Paleo Aussie Meat Pie: Healthy and Delicious

Australians love a meat pie; apparently, 260 million meat pies are eaten here each year. For a country with a population of just over 21 million, that’s a lot of pies!

A meat pie just wouldn’t be the same without some sort of pastry. Therefore, I thought it was time to give the Paleo treatment to the Aussie Meat Pie. The challenge was to create a crust that stayed true to Paleo principles while still being delicious and satisfying.

I took the meat pies along to a picnic in the sunshine this afternoon. I didn't even need to tell my non-Paleo friends that I hadn't used conventional ingredients – they got fantastic reviews, despite having only good ingredients!

There's something incredibly satisfying about making a classic dish healthier without sacrificing flavour. The almond meal crust provided a nutty, crunchy base that complemented the rich, meaty filling perfectly. Additionally, using grass-fed beef and homemade beef stock made the pies even more nutritious. FURTHERMORE, these pies are free from any artificial additives or preservatives, making them a wholesome choice.

The Great Aussie Meat Pie paleo diet primal recipe pastry grain-free gluten free-min
Print Recipe
5 from 16 votes

The Great Aussie Meat Pie – Paleo Style

Australians love their meat pies, and this Paleo version delivers the classic flavour with a healthy twist. Made with almond meal crust and filled with grass-fed beef and vegetables, these pies are perfect for any gathering and will impress both Paleo and non-Paleo friends. MOREOVER, they are easy to prepare and can be made in advance, making them a convenient option for busy days.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Beef
Cuisine: Australian, Paleo
Keyword: Aussie meat pie, Australian meat pie, Beef pie, Grain-free meat pie, Healthy meat pie, Paleo meat pie
Servings: 8
Calories: 400kcal
Cost: 25

Equipment

  • Rolling Pin
  • Saute Pan
  • Paper cupcake cases

Ingredients

For the Crust

  • 400 g Almond Meal
  • 4 Eggs free range, organic, obviously
  • 1 Tablespoon Coconut Oil
  • Pinch of salt onion powder, garlic powder & any other herbs you fancy

For the Filling

  • 500 g minced beef I always try to get grass fed
  • 500 ml Beef Stock I made this a few weeks ago with lots of bones, and froze lots of batches
  • 1 red onion only because I’d run out of brown onions, diced
  • 1/2 Sweet potato diced
  • 1 carrot diced
  • 4 mushrooms
  • Pinch Garlic powder salt, oregano & any other herbs you select

Instructions

  • First, mix the crust ingredients together to form a big ball of dough.
  • Next, roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
  • Cook these for ten minutes at 200°C until they become hard, but not golden.
    the_great_paleo_aussie_meat_pie_filling_the_cases-min
  • Meanwhile, sauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned, add the sweet potatoes and carrots and let them cook for a few minutes.
  • Add the stock, mushrooms, seasoning, and herbs. Let it simmer for about 15 minutes, until it has a good “pie” consistency.
  • Take the filling off the heat and spoon it into the pie cases.
  • Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
  • Put lids on all of the pies, forming a seal around the edges.
  • Return the pies to the oven for another ten minutes, until they start to turn golden.
    the_great_paleo_aussie_meat_pie_finished-min

These Paleo meat pies turned out to be a hit at the picnic. The sweetness from the sweet potatoes and the earthiness from the mushrooms combined beautifully with the seasoned beef. The almond meal crust was a delightful alternative to traditional pastry, providing a satisfying crunch.

Have you given the Paleo treatment to any Australian or New Zealand dishes? It’s always fun to see how classic recipes can be transformed to fit a healthier lifestyle. I'd love to hear about your experiences and any tips you might have!

By making these small adjustments, we can enjoy our favourite foods while sticking to our dietary preferences. Whether you’re Paleo or just looking for a healthier alternative, these meat pies are a great option. AFTER ALL, who says you can't enjoy a hearty meal and still maintain a healthy diet?

The Great Aussie Meat Pie paleo diet primal recipe pastry grain-free gluten free-min

What Makes the Aussie Meat Pie So Iconic?

The Aussie meat pie is a staple at footy games, petrol stations, school tuck shops and weekend barbecues. Traditionally made with a flaky wheat-based pastry and a rich, gravy-style beef filling, it’s a nostalgic comfort food for many Australians. Unfortunately, conventional versions often include additives, preservatives, and low-quality meat. That’s where this Paleo alternative shines — it celebrates everything good about the classic, but in a much cleaner, more nourishing form.

The Paleo Pastry: A Grain-Free Game-Changer

Creating a pastry that aligns with Paleo guidelines is no small feat, especially without gluten or processed flour. Almond meal steps in as the hero, providing a sturdy texture and subtle nutty flavour. It’s not only gluten-free, but rich in healthy fats, vitamin E, and magnesium. To help bind it, eggs and a dash of coconut oil or ghee work perfectly. The result? A pastry that holds up when baked, offers that essential crunch, and complements the filling beautifully.

Choosing the Right Filling

While traditional meat pies often use mystery meat or leftover trimmings, this version uses grass-fed beef mince, a protein-packed, nutrient-rich choice that supports ethical and sustainable farming. Sweet potato brings subtle sweetness and a great source of beta carotene, while mushrooms add umami richness. Onion, garlic, and fresh herbs enhance the depth of flavour without any need for artificial seasonings.

Cooking Tips for the Perfect Paleo Pie

  • Pre-cook your filling: Simmer the meat mixture until thickened before adding it to the crust — this prevents sogginess and keeps the pastry crisp.
  • Chill the dough: Paleo doughs can be more delicate than standard pastry, so chill it before handling to make shaping easier.
  • Use parchment paper: Rolling your crust between sheets of baking paper can make it less sticky and easier to transfer into your pie tin.
  • Don’t skip the egg wash: A light brush of egg on the top crust helps it turn golden and glossy while baking.

Make-Ahead and Storage Options

These meat pies are perfect for batch cooking and meal prep. You can make the filling and crust ahead of time, assemble the pies, and store them in the fridge for up to two days before baking. Once baked, they also freeze beautifully. Wrap them individually and store in an airtight container or zip-lock bag. To reheat, simply pop in a hot oven for 15–20 minutes until warmed through. They’re ideal for lunchboxes, picnics, or quick dinners during a busy week.

Serving Suggestions

While these pies are fantastic on their own, you can round out the meal with a few Paleo-friendly sides:

  • Simple green salad with a lemon vinaigrette
  • Steamed broccoli or green beans with garlic
  • Cauliflower mash for extra comfort
  • Fermented vegetables like sauerkraut for a tangy contrast

For a more indulgent version, serve your pie with Paleo gravy or a spoonful of homemade tomato relish (using nightshade-free options if needed).

Celebrating Tradition Without Compromise

This Paleo Aussie Meat Pie recipe proves that you don’t have to give up your childhood favourites when you move to a healthier lifestyle. In fact, reinventing these classics can be a rewarding experience, helping you feel more connected to your roots while still honouring your health goals.

Customising Your Pie

One of the joys of cooking at home is customisation. You can easily adapt this meat pie based on what you have on hand or your personal preferences. Try these variations:

  • Swap the beef for lamb mince or shredded chicken for a different twist.
  • Add diced veggies like carrot, zucchini or spinach for more texture and nutrition.
  • Use mashed pumpkin or parsnip instead of sweet potato for a slightly different flavour profile.
  • Make it mini: Create smaller, hand-held versions of the pie — perfect for entertaining or kids’ lunchboxes.

A Paleo Pie to Be Proud Of

Whether you're new to Paleo or a seasoned follower, this Aussie Meat Pie recipe is proof that you don't have to sacrifice tradition for health. It’s nourishing, satisfying, and full of familiar flavours that’ll please even the non-Paleo crowd. Best of all, it’s a reminder that eating well doesn’t have to mean giving up the foods you love — just learning how to reinvent them.

Tell Me How Yours Turned Out!

Have you made this meat pie? Did you tweak the ingredients or try a variation? I’d love to hear how it went. Whether it was for a footy night, a family lunch, or a quick midweek dinner, leave a comment below with your thoughts and any tips you’d add for other readers.

16 replies
  1. April
    April says:

    5 stars
    These look awesome! I’m in the U.S. and I live in Michigan where we are famous for having pasties, which are essentially meat pies (the filling has rutabaga though which I’d probably use instead of sweet potatoes). I’m SUPER excited to be able to make a paleo version, so thank you so much! 😀

  2. Gale
    Gale says:

    5 stars
    Thanks, I’ll be trying this. Now i’m thing about so many others I could make too. This will be great to make ahead and take for lunch or beakfast, or a snack. Hee Hee!

  3. Elissa
    Elissa says:

    5 stars
    Hey this recipe looks awesome! I have only just started tweaking and experimenting with using coconut oil, almond meal etc etc, and Im really embracing this lifestyle its all so new to me, wow theres alot of information on this site. hopefully it gains more followers. I have been fructose free properly for about a month now and want to make food from scratch and not eat crap anymore. well done! I look forward to reading more posts! 🙂 heres a question though, where do you buy your meat? I live south of sydney so I dont know of any organic butchers, some supermarkets have organic meats but I dont recall seeing organic mince, unless I mince my own steaks then that means getting out the food processor and learning how to use it 🙂

    • PaleoGirl
      PaleoGirl says:

      5 stars
      Thanks Elissa! I normally go to an organic butcher in Neutral Bay, but I plan to start using farmers markets more.

  4. Elissa
    Elissa says:

    5 stars
    Hi! I found a butcher at Ramsgate organic foodies markets that do free range beef, pork, lamb which I am happy with for the time being and when I see reduced organic meats at coles I buy what I need and freeze for future use.

    AND I made your meat pies today! Ill post some pics up on your paleo network FB wall Im really pleased with them its my first “pastry” type meal I have cooked from scratch which is paleo. I did make some changes though which you might be interested in 🙂

    I didnt have huge muffin tins so I used the smaller ones but no mini sized, I made about 12 medium sized pies and the leftover mince I had for lunch, cut up some avocado, tomato, some spinach and put some cajun spices on top and squeezed on some lemon juice, cajun style feed without the taco was delicious!

    for the pies I used 500gm organic mince, a small sweet potato which i grated finely, grated carrot, grated 2 organic squash, finely diced the onion i also threw in a few dollops of organic tomato paste, thyme, coconut oil and mixed herbs. finely grating it helped i thought and i simmered it until it was quite thick so maybe half an hour on low-med temp.

    when rolling out the pastry I found the mixture kept sticking to the table/rolling pin so I sprayed the rolling pin with olive oil and I rolled the pastry on top of baking paper which helped. I then used a large mug to “cut” out the perfect circles which I needed for my pie cases and tops. I also threw in a handful of shredded organic coconut into the pastry with the almond meal and eggs.

    I took a few pictures of the process and I am thrilled with the end result they look cute and rustic (im a very messy cook!) am surprized they cooked great and my husband who isnt following paleo but is my food tester said they tasted great and he had 2 for a snack, the rest Ill freeze for future dinners and have with salad. so glad to have a grain free alternative for pies, this would be great to have maybe using a different base maybe organic free range chicken in coconut milk and spices YUM!!!! the possibilities are endless!

  5. Rachel
    Rachel says:

    5 stars
    Leftover pastry also makes great crackers!
    I found my pastry quite sticky (maybe a combination of the size of my eggs and a warm kitchen), so instead of rolling them out I used my beef pattie press mould lined with muffin liners. And used an egg ring for the tops. I too used a standard sized muffin tin and got 12. Great size for lunch boxes!
    I can’t wait to try this with different fillings such as smoked fish or mussels.

  6. Sue
    Sue says:

    5 stars
    I was wondering how these might work in a pie maker?
    My husband bought me one when I went gluten free and have been using gluten free pastry but I am keen to become more Paleo orientated.

  7. Jessie
    Jessie says:

    5 stars
    My family and I are not strictly paleo but we are gluten free and in order not to merely substitute in the gf versions of all the foods we were eating a month back we are trying to avoid the gf flours, pastas and breads, hence, when I received a gift of 2 rabbits which we simmered up for stock I wanted to use the meat to make a gf rabbit pie. I tripped across 2 similar recipes for pastry but yours sounded the better (extra eggs) and I’m glad I went with it as it was AWESOME! So awesome that I would love, with FULL credit to you, to republish it on my blog if I may. It added a delicious, slightly sweet and lovely nutty flavour to the pie.
    I eagerly await your reply. 🙂

  8. Jennifer Franks
    Jennifer Franks says:

    5 stars
    Location: Millbrae, CA

    Wanted to give these a go for tonight’s dinner but am running into trouble with the dough. I’m not getting it to a dough like consistency. Instead it’s taken on more of a paste consistency so I can’t really roll it out or anything like that. My though was that I would make 2 med sized ramekins worth of delicious pie but as you can see things just aren’t working out for me. This paste just oozes to the bottom of the ramekin.

    I tried adding more almond flour but I’m worried I’ll muck things up if I add too much. What’s the secret? How can I get this to come out correctly?

    • PaleoGirl
      PaleoGirl says:

      5 stars
      Hi Jennifer, that doesn’t sound good – almond flour does tend to vary a lot, so I wonder if the batch you have is oiler?

  9. Katie
    Katie says:

    5 stars
    This is the best pie recipe. The dough is super easy to make & works perfectly when rolled between two sheets of baking paper. The pie filling is super tasty! I’m having one problem though- I’m struggling to get a nice hick consistency with the filling. It always ends up too liquid & my pie becomes more like soup ? would you suggest adding a thickener?

  10. Kelly
    Kelly says:

    5 stars
    Sorry very late response I know, I just found this recipe recently and made it last night – the pie (I just made one big one) turned out great, the filling was awesome (added a bit of arrowroot flour as thickener, not sure if that’s the best to use but it seemed to work). The only problem was the crust is rather hard to swallow on its own – too dry and “solid” I suppose. My family all left some of the crust due to this. Do you have any idea how it could be improved, so is this just a characteristic of using almond meal that isn’t really fixable?

  11. Paul Carter
    Paul Carter says:

    5 stars
    I just came across this. Been craving a good old Aussie meat pie while living in Canada. Wanted paleo so this looks great!

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