Classic Mince & Cheese Pie
The Classic Mince and Cheese Pie is a favourite of most Kiwis, and one you can easily bake at home for your family.
Recipe Tip Any leftover bits of pastry are great for entertaining children. Help them make shapes and bake them at the same time as the pie.
Ingredients
- 1 onion
- 500 grams beef mince
- 1 carrot, grated
- 1 stick celery, chopped small
- 1 teaspoons dried thyme
- 2 cubes beef stock, dissolved in 2 cups water
- 1 cup grated cheese
- 400 grams puff pastry
- 200 grams frozen peas, steamed
- 4 teaspoons tomato sauce
- 2 cloves garlic, crushed
- 1 tablespoons oil
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons plain flour
- 2 tablespoons milk
- 1 onion
- 500 grams beef mince
- 1 carrot, grated
- 1 stick celery, chopped small
- 1 teaspoons dried thyme
- 2 cubes beef stock, dissolved in 2 cups water
- 1 cup grated cheese
- 400 grams puff pastry
- 200 grams frozen peas, steamed
- 4 teaspoons tomato sauce
- 2 cloves garlic, crushed
- 1 tablespoons oil
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons plain flour
- 2 tablespoons milk
- Step 1 of 5Heat oil in a frying pan over medium heat. Add onion and garlic cooking for 4 minutes to soften. Add mince and cook until browned. Add carrot and celery and cook until softened. Add thyme and season with salt and pepper. Sprinkle over the flour, stir through the stock and cook for 5 minutes until thickened. Pour mince mixture into a bowl and allow to cool completely.
- Step 2 of 5Preheat oven to 200°C (180°C fan-forced)
- Step 3 of 5Roll 3/4 of the pastry on a lightly floured board to fit a 20cm in diameter and 3cm high tin.
- Step 4 of 5Spoon in the mince mixture into the tin sprinkling cheese as you go. Roll the remainder of the pastry to fit the top. Dampen the edges of the pie with milk then place on the top of the pie. Cook for 40 minutes until pastry is puffed and golden brown.
- Step 5 of 5Serve with steamed peas on the side.
Method
- Step 1 of 5Heat oil in a frying pan over medium heat. Add onion and garlic cooking for 4 minutes to soften. Add mince and cook until browned. Add carrot and celery and cook until softened. Add thyme and season with salt and pepper. Sprinkle over the flour, stir through the stock and cook for 5 minutes until thickened. Pour mince mixture into a bowl and allow to cool completely.
- Step 2 of 5Preheat oven to 200°C (180°C fan-forced)
- Step 3 of 5Roll 3/4 of the pastry on a lightly floured board to fit a 20cm in diameter and 3cm high tin.
- Step 4 of 5Spoon in the mince mixture into the tin sprinkling cheese as you go. Roll the remainder of the pastry to fit the top. Dampen the edges of the pie with milk then place on the top of the pie. Cook for 40 minutes until pastry is puffed and golden brown.
- Step 5 of 5Serve with steamed peas on the side.
Nutrition per serving
2351 Kilojoules
Protein29 grams
Fat35 grams
Carbs30 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat oil in a frying pan over medium heat. Add onion and garlic cooking for 4 minutes to soften. Add mince and cook until browned. Add carrot and celery and cook until softened. Add thyme and season with salt and pepper. Sprinkle over the flour, stir through the stock and cook for 5 minutes until thickened. Pour mince mixture into a bowl and allow to cool completely.
- Step 2 of 5Preheat oven to 200°C (180°C fan-forced)
- Step 3 of 5Roll 3/4 of the pastry on a lightly floured board to fit a 20cm in diameter and 3cm high tin.
- Step 4 of 5Spoon in the mince mixture into the tin sprinkling cheese as you go. Roll the remainder of the pastry to fit the top. Dampen the edges of the pie with milk then place on the top of the pie. Cook for 40 minutes until pastry is puffed and golden brown.
- Step 5 of 5Serve with steamed peas on the side.