Skip to main content

Make the very best beef mince pie with Cleaver’s Organic Beef Mince! Whether you’re a fan of the classic Aussie mince pie, feel like mixing it up with a curried beef pie, or if you’re looking to reinvent the wheel with our delicious meatball variation – whatever your preference, we have you covered with our family-friendly recipes below.

Choose from Cleaver’s Premium Beef Mince or Cleaver’s Extra Lean Beef Mince to set tongues wagging on your next pie night!





When it comes to meat pies, you can’t fault this classic Aussie Meat Pie paired perfectly with delicious homemade potato wedges. Our Extra Lean Organic Beef Mince hits the sweets spot with its authentic and superior taste. This beef pie recipe is easy to whip up at home, yet boasts a delicious restaurant quality with its shortcrust pastry finish. With just 15 minutes to prepare, 40 minutes to cook and 6-person serving,  it’s perfect for any family dinner. Crispy wedges are the perfect complimentary side dish – you can be sure that none of the tasty pie sauce will go to waste!


Meat Pie:

  • 500g Cleaver’s Extra Lean Organic Beef Mince
  • 2 beef stock cubes
  • 1 onion finely chopped
  • 1 cup water
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg to glaze
  • ¼  cup tomato sauce
  • 2 tsp Worcestershire sauce
  • 3 tbsp plain flour
  • 1 pinch salt and pepper – to taste

Potato Wedges:

  • 2 1kg potatoes , peeled
  • 3 tbsp olive oil
  • 1 ½  tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½  tsp onion powder – you can substitute this with more garlic powder
  • ½  tsp pepper


  1. Preheat the oven to 230°C. In a pot, cook the Cleaver’s Extra Lean Organic Beef Minceand onion until the mince is brown.
  2. Add ¾ cup water, stock cubes, sauces and seasonings to the pot.
  3. Bring to the boil and simmer for 15 minutes.
  4. Blend flour and the remaining water, add this mixture to the meat. Bring to the boil and simmer for 5 minutes. Let it cool.
  5. Line a pie plate with the shortcrust pastry.
  6. Make sure the mince is cool before spooning in the meat mixture. Moisten the edges of the pastry with water.
  7. Top the mixture with the puff pastry, pressing down to seal the edges. Trim the pastry where needed and glaze with egg.
  8. Bake at 230°C for 15 minutes. Reduce heat to 190°C and bake for a further 25 minutes until golden.
  9. For the wedges mix the paprika, garlic powder, onion powder, salt and pepper together in a bowl.
  10. Cut the potatoes in half lengthwise, then cut each half into 4 wedges, so you get 8 pieces from each potato. If your potato is small or medium, just cut into 6 wedges.
  11. Place the cut potatoes in a large bowl, drizzle over oil and seasoning. Toss with your hands until well mixed.
  12. Spread out on a lined tray evenly, ensuring the cut side lies flat on the tray.
  13. Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
  14. Serve the pie and wedges immediately with your choice of dipping sauce.  We recommend the classic Aussie way, with sour cream and sweet chilli sauce. Otherwise, try tomato sauce, BBQ sauce as this pairs nicely with the beef mince pie.


If you love meatballs and you love the taste of a crispy pie, then we have a golden combination for you. This Meatball Pie recipe is filled with our delicious Premium Organic Beef Mince and rich tomato paste, giving the classic spaghetti and meatballs a run for their money. You can combine this pie with creamy mashed potato to really make it a wholesome dinner meal. Preparation time is 50 minutes, baking time 45 minutes and serves 6 people – no one will be left hungry (but we can’t promise they won’t want more.


Meatball pie:

  • 500g Cleavers Premium Organic Beef Mince
  • 2⅔  cups all-purpose flour
  • 1 cup margarine
  • 1 cup frozen peas
  • 1 cup sliced carrots, cooked
  • 1 can chopped tomatoes
  • 1 large egg, lightly beaten
  • ¾  cup soft bread crumbs
  • ½  tsp dried marjoram
  • ¼  cup chopped onion
  • ¼  cup milk
  • 2 tbsp minced fresh parsley
  • 2 tsp beef stock
  • 1 tbsp cornstarch
  • ⅛  tsp pepper
  • ½  tsp salt
  • 7 to 8 tbsp ice water
  • Half-and-half cream

Herbed Mash Potato:

  • 1kg potatoes, peeled, diced
  • 100g butter, chopped
  • 150ml milk, warmed
  • 2 tbsp fresh parsley leaves, chopped
  • 2 tbsp fresh finely-chopped chives
  • 1 tbsp fresh dill sprigs, chopped


  1. Preheat the oven to 205° C. Chop the onion and place in a large bowl. Combine the Premium Organic LeanBeef  Mince, bread crumbs, parsley, salt, pepper and milk into the same large bowl. Lightly beat 1 large egg and place in the bowl. The mixture will be soft.
  2. Divide this mixture  into fourths and make each part into 12 small meatballs or to your preferred size.
  3. Put the meatballs in a large frying pan and fry until they are brown. Drain the oil from the pan and set this aside.
  4. Drain canned tomatoes and reserve the liquid. Combine liquid with cornstarch and pour into a frying pan. Add the tomatoes and remaining liquid; bring to a boil over medium heat, make sure you are stirring constantly. Add in peas and carrots and stir them in. Remove the pan from the heat and set aside.
  5. To make the pie crust combine flour and salt in a large bowl. Put in the margarine until mixture resembles coarse crumbs.
  6. Add water, 1 tablespoon at a time, and toss the mixture lightly with a fork. Transfer to a lightly floured surface. Knead gently to form the dough. The mixture will be very crumbly at first, but as you knead it, it will come together and form a dough. Divide the dough in half to make the pie base and top.
  7. Roll each half of the dough between two pieces of lightly floured baking paper to a 3mm thick circle. Remove the top piece of baking paper from one pastry circle and invert onto a 22cm deep-dish pie plate. Remove the excess paper. Trim pastry so that the rim is even.
  8. Add meatballs into the pie tin and spoon the tomato mixture on top.
  9. Remove the top piece of baking paper from the remaining pastry circle; invert onto pie. Remove remaining baking paper. Trim, seal and flute edge. Cut slits on top and brush with cream.
  10. Bake until the crust is golden brown, this should take 45-50 minutes. To prevent browning, cover the edges loosely with foil during the last 10 minutes.
  11. While the pie is cooking put the potatoes in a pot of boiling, salted water over medium-high heat for 10 minutes or until the potatoes are tender. Drain potatoes in a strainer.
  12. Return potatoes to a warm saucepan. Shake the saucepan over low heat for 30 seconds or until excess liquid  evaporates. Remove the saucepan from heat.
  13. Using a potato masher, mash the potatoes. Gradually add butter and mash until smooth. Add warmed milk to the mixture. Beat with a wooden spoon until light and fluffy.
  14. Season the mash potato with salt and pepper. Stir in dill, parsley and chives.
  15. Let the pie stand 10 minutes out of the oven before cutting. Serve with the herbed mashed potato and enjoy!


This curried beef pie puts a twist on the classic meat pie with its flavoursome blend of rich curry gravy and succulent mince. Our method uses puff pastry, making it a simple yet sophisticated recipe that anyone can create at home. Using our Organic Cleavers Extra Lean Beef Mince paired with a fresh spinach salad brings the light twist that makes it a summer favourite. This country-style beef pie serves 6 and takes around 3 hours to make including preparation and cooking time.


Curried Beef Pie:

  • 1.5kg Cleaver’s Extra Lean Beef Mince
  • 1L  beef stock
  • 1 large brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 100g butter, chilled, chopped
  • 1 ¼  cups plain flour, extra
  • 2 tbsp olive oil
  • 1 ½  tbsp plain flour
  • 3 tsp brown sugar
  • 1 ½  tbsp water
  • 1 tbsp milk
  • 3 tsp brown sugar
  • 2 sheets puff pastry
  • Melted butter, to grease

Spinach Salad:

  • 200g feta
  • 100g baby spinach
  • 100g baby rocket
  • 1 cup fresh or frozen peas
  • 5 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp pepper


  1. Preheat the oven to 200ºC. Place flour in a large zip lock bag or a sealable plastic bag. Season with salt and pepper. Add Cleaver’s Extra Lean Beef Mince and shake to coat.
  2. Heat half the oil in a large saucepan over medium-high heat. Cook one-fourth of the mince until it is brown. Transfer the mince to a heatproof bowl. Repeat this with the remaining mince, in 3 more sections, reheating the pan between cooking the batches.
  3. Heat the remaining oil in a pan. Chop the onion then cook it in the pan, stirring until golden. Add garlic and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Stir in the beef. Add the stock and sugar. Bring to the boil then reduce the heat to low and simmer for 1 hour, make sure the pan is covered. Uncover the pan and cook until beef is tender and sauce thickens. Set aside to cool completely.
  4. Brush a round pie dish with melted butter. Process the butter and extra flour in a food processor until mixture resembles breadcrumbs. Add water and process until mixture just comes together firmly. Place this mix onto a lightly floured surface and knead gently until smooth. Roll the dough out until it is large enough to cover the base and side of the pie dish. Press pastry into the prepared dish. Spoon the beef mixture into the pastry base and brush the edges with milk.
  5. Place 1 puff pastry sheet on top of the other. Roll out until it is large enough to cover the pie and place over the filling. Trim any excess pastry and press down to seal it. Brush with milk to seal.
  6. Cut a cross in the top to allow steam to escape. Place on a baking tray and bake for 50-55 minutes or until puffed and golden.
  7. Whilst the pie is cooking prepare the salad. Wash salad leaves and dry the leaves in a lettuce spinner or place them between sheets of paper towel. Place them in a large salad bowl once dry.
  8. Place the peas in boiling, unsalted water for 1-2 minutes until heated. Refresh them under cold water then drain and add to the salad bowl. If you are using fresh peas this will take longer as they need more time to boil.
  9. Crumble feta into a bowl.
  10. Make the dressing by combining lemon juice, oil, salt and pepper into a small glass jar.
  11. Screw on lid and shake well to combine to dressing. Toss the dressing through the salad just before serving.
  12. Serve the curried pie with the spinach salad and enjoy!