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How to Grind Your Own Ground Beef (Mince)
A while ago I wrote about why I don't buy ground beef (or any mince meat for that matter). But I love cooking with it. Making it yourself is the only way you can possibly:
- Know exactly what's in it
- Be sure it only contains good cuts of meat
- Know how fresh it is
- Know it's safe to eat medium-rare
- Know it will taste good
The first time I tried it I used an old fashioned mincer like the one in the photo above. It was a total mess, with meat juice going everywhere! So since then, I've worked out how to do it properly with the mincer – but also far faster with my food processor.
How to Grind Your Own Ground Beef Mince:
1) Find a good cut of meat, not too lean – a bit of fat makes all the difference. I often buy a cut that is on special offer, then freeze the ground meat that I make.
2) Depending on what you're making with the mince, you might also grind another type of mince too. For example, I like to make my bolognese with half beef and half pork mince.
3) This is the step I found out the hard way. Cube the meat evenly, then put in the freezer for a couple of hours. Do this, it makes a huge difference and stops your kitchen resembling a crime scene. I've even taken to putting the grinding plate into the freezer too. Without it being super cold it won't grind properly and will be a mushy nasty mess. You have been warned.
4) In small batches feed the meat cubes into the food processor or grinder
5) Check for any un-ground pieces to put through again, and get rid of any gristle that has made it's way through.
6) Whatever you don't use, straight away freeze in small batches for use in a future recipe.
And once you've ground your meat? Try some of these recipes:
Chilli and Cumin meatballs with a mango and pomegranate salsa
Texan Style Sweet Potato and Bison Burgers
Spiced Beef Kofte with a Pomegranate Glaze
Tomato-Free Bolognese Recipe
Mexican Turkey Burgers with Coriander Guacamole
Choosing the Right Cuts of Meat for Home-Ground Mince
When it comes to making your own mince at home, the choice of meat cut can make or break your results. Too lean, and you’ll be left with dry, flavourless mince. Too fatty, and it may be greasy and hard to cook evenly. The sweet spot is a well-balanced cut with both muscle and fat.
Best cuts for beef mince: chuck, brisket, short rib, blade or bolar roast. These cuts have just enough fat to keep the mince juicy and full of flavour.
For pork: shoulder or scotch fillet work wonderfully, especially if you want a slightly sweeter, richer flavour.
For lamb: try forequarter chops or lamb shoulder, which are both flavourful and have a good fat ratio.
Should You Trim the Fat?
This depends on your preference and what you're using the mince for. For something like burger patties or koftes, a bit of fat enhances texture and flavour. If you're using mince for leaner dishes like stuffed capsicum or clean meat sauces, trim some fat beforehand. You can always mix fatty and lean cuts to find your ideal blend.
Why You Might Want to Blend Meats
Just like top chefs do, blending meats gives your home-cooked dishes a richer depth of flavour. Combining different types of meat balances taste, texture and fat content. Here are some combinations worth trying:
- Beef and Pork: Perfect for Bolognese, meatballs, or meatloaf. The pork softens the beef and adds natural sweetness.
- Lamb and Beef: Ideal for Mediterranean or Middle Eastern dishes, especially when paired with spices like cumin and coriander.
- Turkey and Pork: Keeps your turkey mince from drying out and improves the overall mouthfeel in burgers and patties.
If you're working with smaller portions, cube and freeze the meats separately, and grind them in batches. Then weigh and mix together for consistency.
Grinding Tips for Perfect Mince
Once you’ve mastered the basic process, a few small adjustments can elevate the quality of your homemade mince:
- Pulse, don’t puree: If using a food processor, work in short bursts. Over-processing leads to a paste instead of mince.
- Use the coarse plate first: If you’re using a mincer, always begin with a coarse grind. If you need finer mince, run it through a second time using a fine plate.
- Don’t overcrowd: Feed small amounts through the processor or mincer at a time. Too much at once will clog the blades and give you uneven results.
How to Store Freshly Ground Meat
Freshly ground meat is best cooked within 24 hours. But if you're prepping in bulk, divide it into flat, freezer-safe bags. Flattening the bags helps them freeze faster and more evenly, and makes them quicker to defrost.
Label each portion with the type of meat and date, and aim to use frozen mince within three months for best quality.
Creative Ideas for Using Your Mince
If you've mastered a few of the classics, why not expand your repertoire? Homemade mince opens the door to a world of Paleo-friendly recipes that taste better than anything pre-packaged or store-bought.
Paleo Stuffed Vegetables
Use your fresh mince as a stuffing for zucchini, capsicum, or mushrooms. Mix with herbs, garlic, finely chopped veggies, and a splash of bone broth. Bake until tender and golden on top for a satisfying weeknight dinner.
Asian-Inspired Lettuce Cups
Stir-fry minced beef or pork with garlic, ginger, coconut aminos, and shredded carrot. Spoon into fresh lettuce leaves and top with chopped nuts and herbs for a light but flavour-packed lunch.
Breakfast Hash with Mince
Forget boring cereal. Sauté your mince with chopped kale, sweet potato and capsicum. Top with a fried egg for a warming, nutrient-rich breakfast that’ll keep you full for hours.
Mince-Stuffed Sweet Potatoes
Bake a batch of sweet potatoes and stuff them with spiced mince, avocado slices and fresh coriander. This is a perfect post-gym recovery meal with plenty of carbs and protein.
Health and Safety Tips
Because ground meat has more surface area than whole cuts, it's more prone to bacterial growth if not handled correctly. Here are a few must-know rules:
- Sanitise everything: Clean your cutting boards, blades, and surfaces with hot, soapy water before and after grinding.
- Keep it cold: Meat should remain cold throughout the grinding process. If it warms up, bacteria can multiply quickly.
- Use quickly or freeze: Ground meat has a shorter shelf life than whole cuts. Store in the fridge and use within 24 hours, or freeze immediately.
The Long-Term Payoff
Grinding your own meat at home might take a bit more time initially, but it quickly becomes second nature. Not only do you get better quality and flavour, but it also saves you money in the long run. Bulk-buying meat on special and processing it yourself lets you create custom blends for different meals and gives you control over your nutrition.
Plus, once you get used to cooking with home-ground meat, it’s hard to go back to the bland, watery supermarket packs with unknown ingredients.
What's Your Favourite Use for Fresh Mince?
Do you have any go-to flavour combinations or hacks for grinding your own meat at home? Have you tried adding liver or heart to your mince for a hidden nutrient boost? I’d love to hear your favourite recipes and tips — share in the comments below!
Why You Need To Stop Buying Ground Beef
So many recipes call for ground beef (or mince meat, depending on where you’re from). It’s on sale in every supermarket and butcher, but what exactly is in it – and should you buy it?
What Actually Is It?
The point of mince meat, is to use all of the bits of the animal that can’t be used elsewhere. Commercially produced ground beef will typically contain parts from hundreds of different carcasses. This product is also a good way to make use of old dairy cattle, and other animals that wouldn't be used for the popular cuts of meat. A pack of ground beef could contain all sorts of different parts of thousands of cows, yet the ingredients will still say “100% beef”.
The E. Coli Risk
The other significant problem with ground beef, is the health risk.
E. Coli can get into the food chain when the dirty exterior (and particularly any faeces) come into contact with the inside of the meat – the bits that go into the mince.
In a small scale operation cross contamination like this is unlikely, but in a large processing plant, where workers are under pressure to turn around as many animals as possible, the risk is far higher. The way ground meat is made, means any bacteria that has accumulate on the surface of the meat will rapidly permeate through the whole product.
Where so many animal parts are present in one product, the risk is obviously greatly increased. To mitigate the risk, the meat is often vacuumed, washed with hot water and lactic acid, but these measures do not guarantee safety.
What’s The Solution?
For me, the solution is making my own ground beef. I have bought an old fashioned, hand operated mincer, that clamps to my kitchen counter. This means I can buy my own grass-fed organic beef, from my trusted butcher. This way I know exactly what my minced meat contains, I can make it fresh when I need it, and won’t need to store it, which will help the bacteria risk.
How to Choose the Best Cuts for Homemade Mince
If you're going to make your own ground beef, it's worth understanding which cuts are best suited for mincing. The aim is to strike the right balance between flavour, fat content and cost. Cuts like chuck, brisket, blade and round are excellent choices for homemade mince. These parts of the animal offer a good fat-to-meat ratio and are generally more affordable than premium steaks or roasts. If you're after a leaner mix, you might opt for topside or silverside, trimming excess fat before mincing.
For Paleo recipes where you want more richness—such as meatballs, burgers or ragu—a fattier cut like brisket can add depth of flavour and better texture. You can also experiment by blending cuts, such as 70% chuck with 30% brisket, to customise your mince to your preferences. This flexibility is one of the key advantages of ditching pre-packaged mince in favour of freshly ground meat at home.
Equipment You Can Use to Mince Meat at Home
If you’re new to making your own mince, don’t worry—you don’t need to invest in expensive commercial gear. There are several accessible ways to get started:
- Manual mincer: Old-school, reliable, and doesn’t need electricity. Great for small batches and full control.
- Electric mincer attachment: If you already own a stand mixer (like a KitchenAid), you can usually get a mincing attachment, making the process fast and efficient.
- Food processor: Not ideal for large batches but works in a pinch. Pulse chilled chunks of meat to avoid turning it into mush.
Remember to partially freeze your meat before grinding—it helps maintain texture and ensures a clean grind rather than a smear.
Storage Tips for Freshly Ground Meat
Homemade mince doesn’t contain preservatives or gases used in supermarket packaging, so it’s important to store it safely. Use your freshly minced beef straight away if you can. If not, portion it out and freeze it immediately. Vacuum-sealing is ideal, but if that’s not available, wrapping it tightly in cling film and then placing it in a freezer bag works well too.
Label your bags with the cut used and the date it was minced. Freshly ground meat keeps well in the freezer for up to three months. If you want to prep ahead, you can also season and shape meat into burger patties or meatballs before freezing to streamline your weeknight cooking.
Benefits of Homemade Mince Beyond Safety
Making your own ground meat goes well beyond the obvious health and safety benefits. It can also be a game changer for taste and texture. You’ll notice your homemade burgers are juicier, your meat sauces are richer, and your meatballs hold together better—without needing binders or fillers.
When you buy packaged mince, you have no control over the grind size or the type of meat used. At home, you can decide whether you want coarse mince for chunky stews or a finer grind for delicate dishes like koftes or dolmades. You’ll also avoid gristle, sinew, and mystery bits that too often lurk in commercial options.
Reducing Waste and Making Use of the Whole Cut
Another perk of grinding your own beef is being able to use odd-shaped cuts or trimmings. If your butcher offers discounted off-cuts or bones, you can make the most of your purchase. After removing bones for stock, any leftover meat can be minced and used in soups or pies.
This approach not only saves money but also supports a more sustainable, nose-to-tail philosophy of eating. By honouring the whole animal, you minimise waste and move away from the industrial mindset of eating only prime cuts.
Recipes That Truly Benefit from Homemade Mince
If you’ve never made your own mince before, you might be surprised how transformative it is in everyday recipes. Try it in dishes like:
- Stuffed capsicums: Use your custom mince mix for a more flavourful and tender filling.
- Chilli con carne: Especially with a blend of brisket and chuck, this dish becomes deeply savoury and satisfying.
- Bolognese: A longer, slow-cooked version made with coarse ground meat develops a rich and authentic flavour.
- Scotch eggs or meatloaf: Homemade mince binds better, making it ideal for Paleo baking and frying recipes.
Watch Out for Filler Ingredients in Store-Bought Mince
Even when labelled “100% beef,” some supermarket mince can contain fillers or added water, especially in lower price ranges. You might notice excess liquid released during cooking, causing your mince to stew rather than brown. This affects both taste and texture, especially in recipes like burgers or meat sauces.
With homemade mince, what you see is what you get. You’ll know that the moisture comes from the meat itself, not additives or saline injections. This purity is especially important for anyone with food sensitivities or following a strict Paleo or elimination-style diet.
Final Thoughts on Ditching Packaged Mince
It might take a few extra minutes to grind your own meat, but the results are more than worth it. You’ll gain total control over your ingredients, reduce your risk of foodborne illness, and unlock better flavour and nutrition in your meals. Whether you're cooking for one or feeding a Paleo-loving family, switching to homemade mince is one of the easiest and most effective upgrades you can make to your kitchen routine.
If you haven’t yet tried making your own, I encourage you to give it a go. It’s a small step that can have a big impact—on your health, your cooking, and your confidence in the food you’re serving.
Do you make your own ground meat? I’d love to hear your thoughts on minced meat, and whether you’re happy to buy it, or make your own.
Paleo Barbecue Recipes
We've finally started to have a few sunny days – the perfect time to get the barbecue out and try out some Paleo Barbecue Recipes!
There were a few recipes I’d wanted to try in Mark Sisson’s cookbook, The Primal Blueprint Cookbook, which had been waiting for some sunshine. I amended the recipes according to which ingredients I could get – and what I already had in my kitchen.
I managed to get hold of some turkey (I don’t know why it’s not more popular in Australia?), an essential ingredient in the Turkey Kebabs I wanted to make. I also made Green Chili Burgers, based on a recipe in the book. Sadly mine were made with regular beef and not bison as the recipe suggests (another type of meat I've not seen in Australia).
Turkey Kebabs
Ingredients:
200g minced (ground) turkey 1 egg (I'm using omega 3 enriched eggs at the moment) 1 tablespoon dried parsley ½ teaspoon each of garlic powder, cumin, paprika & salt ¼ teaspoon of cinnamon & cayenne pepper 1 spoon of olive oilMethod:
It doesn't get much simpler! I simply added the ingredients (except the oil) to the food processor and blended until everything was well mixed in. I then formed the meat into kebabs on wooden skewers and coated with a little olive oil.
The kebabs were then barbecued until cooked thoroughly.
Burgers
Ingredients:
200g minced (ground) beef 1 teaspoon dried chilli 2 tablespoons coriander (cilantro) Half a small finely diced onion 1 teaspoon cumin ½ teaspoon chilli powder & salt 2 eggs
Method:
I put everything except the eggs in the food processor and blended well. I then formed the meat into burger shapes and cooked thoroughly on the barbecue. Whilst the burgers were cooking I fried the eggs and served them on top of the burgers.
Along with the meat, I made a simple salad to complete the meal.
With it being this easy to make burgers and kebabs, I don’t know why anyone would buy them ready-made!
Expanding Your Paleo Barbecue Menu
Once you've mastered Paleo-friendly burgers and kebabs, there’s an entire world of barbecue recipes to explore. From marinades to grilled vegetables and even Paleo desserts, summer barbecuing doesn’t have to mean compromising on real food values. In fact, the barbecue is one of the easiest ways to prepare nutrient-dense meals with minimal fuss, maximum flavour, and no need to heat up the kitchen.
Grilled Vegetable Skewers with Herb Dressing
Vegetable skewers are an excellent side dish or main in their own right, especially when paired with a vibrant, herby sauce. Use whatever is in season — zucchini, red onion, cherry tomatoes, mushrooms, and capsicum all grill beautifully. Toss in olive oil, salt, and pepper before grilling, and finish with a drizzle of herb dressing made with fresh parsley, garlic, lemon juice, olive oil, and a pinch of sea salt. This complements the richness of grilled meats and adds colour to the plate.
Barbecued Chicken Thighs with Smoky Paprika Marinade
Chicken thighs are one of the juiciest cuts for barbecuing and tend to be more forgiving than chicken breast. For a smoky twist, marinate them for a few hours in a mix of olive oil, smoked paprika, garlic powder, lemon zest, and a splash of apple cider vinegar. The natural fat content in the thighs helps keep them moist and full of flavour, and they’re perfect alongside a fresh salad or grilled sweet potato wedges.
Stuffed Capsicum on the Grill
Stuffed capsicum (bell peppers) are another versatile addition to your Paleo barbecue spread. Cut in half and deseed them, then fill with a mix of cooked ground beef, finely chopped spinach, garlic, diced tomatoes, herbs, and a spoon of almond meal or crushed pumpkin seeds for texture. Wrap in foil and place directly on the barbecue, or use a grill-safe dish. After 10–15 minutes, you’ll have a rich, satisfying side or light main course.
Paleo Barbecue Sauces and Dips
Traditional barbecue sauces are often packed with sugar, soy, and preservatives, so why not make your own? A simple Paleo-friendly sauce can be made by blending tomato paste, apple cider vinegar, garlic, smoked paprika, and a dash of honey or dates for sweetness. Simmer until thickened and brush it onto your meats during the last few minutes of grilling for a sticky, flavour-packed finish.
You can also prepare dips like guacamole, baba ganoush, or a cashew and roasted capsicum spread to serve with veggie sticks or grilled meat. These add depth and richness to your barbecue and work brilliantly as toppings for your homemade burgers or kebabs.
Grilled Fruit Skewers for Dessert
Fruit may not be the first thing that comes to mind when barbecuing, but it can be a delicious and refreshing dessert option. Thread chunks of pineapple, peach, banana, and even watermelon onto skewers and grill lightly until caramelised. Serve with a dollop of whipped coconut cream and a dusting of cinnamon for a naturally sweet treat that still feels indulgent.
Tips for a Stress-Free Paleo Barbecue
- Prep ahead: Chop vegetables, marinate meats, and prepare salads in advance so you can relax once the barbecue is lit.
- Use a meat thermometer: This takes the guesswork out of grilling, especially for chicken or larger cuts.
- Choose quality meat: Where possible, use grass-fed beef, pasture-raised chicken, or wild-caught fish for better nutrition and flavour.
- Opt for reusable skewers and grill mats: These make clean-up easier and reduce waste — a bonus if you're barbecuing often.
Drinks to Pair With Your Paleo BBQ
If you're enjoying your barbecue with a drink in hand, consider Paleo-friendly options that complement the clean, real food flavours of your meal. Sparkling water with slices of citrus and fresh herbs (like mint or basil) makes for a refreshing non-alcoholic option. If you’re including alcohol, dry cider, organic red wine, or a spirit like tequila or vodka mixed with soda water and lime are better aligned with a Paleo lifestyle than sugary premixed drinks or beer.
Why Grilling Works So Well With Paleo
One of the great things about Paleo is that it celebrates whole foods in their most natural state — and that’s exactly what grilling brings out. Cooking over an open flame intensifies the flavours of meats and vegetables without needing processed marinades or breaded coatings. It’s also a method that echoes our ancestral roots, using fire and simplicity to prepare meals that are both nourishing and satisfying.
Plus, barbecuing encourages shared meals and outdoor dining, which supports the social and emotional aspects of wellness that are often overlooked in dietary conversations. Whether you're cooking for one or feeding a crowd, a Paleo barbecue brings people together around real food — no additives, no preservatives, just flavour and connection.
Time to Fire It Up
As the weather warms up and the days get longer, now is the perfect time to experiment with new Paleo barbecue recipes. If you haven’t tried barbecuing vegetables, stuffing meats, or whipping up your own sauces yet, this season is your chance to get creative. With so many fresh ingredients available across Australia right now, there’s no shortage of inspiration for your next weekend cook-up.
Whether you're sticking to your favourites or trying something new, Paleo barbecuing proves that eating well doesn’t have to be boring or restrictive. So dust off that grill, stock up on fresh produce and good quality meats, and get ready to enjoy your healthiest — and tastiest — summer yet.
What are your favourite barbecue recipes?
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 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.
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.
- 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.
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?
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.