“Aussie, Aussie, Aussie; pie, pie, pie!”

Yeah, okay, that’s not exactly how the chant goes. But when we’re eating at KO Pies, it’s what we want to yell—when our mouths aren’t of full of meat pie.

Established in 2010 by career chef and pie-loving Aussie Sam Jackson, KO Pies was the first to bring traditional Australian offerings to Boston. Jackson felt compelled to craft and share his knockout Down Under favorites with our hungry city. We are eternally grateful he did.

At its shop in Eastie, the main offering from KO Pies is, unsurprisingly, pie! Meat and veggie pies are baked in five-inch rounds; filled with staples like classic ground beef (with or without cheese), beef stew (slow cooked and shredded), and braised lamb shank; and enclosed in flaky, crispy puff pastry.

In the shop and online, you’ll find a step-by-step diagram explaining the correct way to eat a pie: with your hands. It’s suggested, and it’s fun, but don’t worry—you’ll also find forks and knives. And nobody will judge you if you use them.

We find the utensils handy if you top your pie with the “floater”—the mushy peas, mash, and gravy add-on. (Do it. You know you want to.)Or, if you’re feeling like a non-pie item, try the grilled seafood, fish and chips, sandwiches, or salads. All Aussie, all bloody good!

But it’s not just the food that makes KO Pies a worthy destination. The Pantry is stocked with Aussie grocery items, the fridges are full of Aussie beers, intriguing art hangs on the walls, and clocks show the time in major Aussie cities—fun touches that make you want to stay and playfully eat pie.

Just a few doors down from Downeast Cider House, the spot’s unique setting only improves in summer when you can grab a seat outside, play some giant Jenga or Connect Four, and look out across the water. In the colder months, the patio is covered and ponchos are offered, and when that stops being warm enough, the inviting dining room holds you just as well—proof that any time of year, any time of day, KO Pies should be on your list.