Out of the way, apple. These days, pie is for dinner, not dessert–and it’s all about meat.

Savory pies are an Aussie icon. You’ll find ‘em in the UK, New Zealand and other places, too—(the handheld version is a cousin of the empanada) but they’ve never really caught on in the U.S. Until now. And if the out-the-door lunch lines, hip pie shops and popular recipes from top chefs like Paula Dean, Emeril Lagasse and Sam Jackson are any indication, they’re not just another passing trend.

So, what ingredients are fueling the wild popularity? Certainly nothing of the chicken-pot or mystery-meat variety. What you will find at hotspots like Boston’s Ko or New York’s Tuck Shop are delicious fillers like all-natural Australian Lamb and fresh veggies, maybe some potatoes. Oh, and then there’s the golden, flaky pastry crust. Cost for the whole shebang: less than a steak.

Ready to try some pie? Visit one of the shops below, or keep an eye out—there’s likely an Aussie pie shop coming to your city. Pick up some boneless lamb shoulder and get your fix at home too with this fantastic recipe.

Pie Time! (Or at least give these top shops a follow on Facebook).

New York City

• Pie Face: http://piefacenyc.com/
• Down Under Bakery (DUB): http://www.dubpies.com/
• Tuck Shop: http://www.tuckshopnyc.com/  

Boston

• KO Pies: http://www.kocateringandpies.com/

Chicago

• TipsyCake: http://tipsycakechicago.com/

Atlanta

• The Australian Bakery Café: http://australianbakerycafe.com/

Seattle

• The Australian Pie Company: http://www.australianpieco.com/

Portland

• Pacific Pie Company: http://www.pacificpieco.com/

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