Open Mince & Cheese Pie
This recipe for an Open Mince & Cheese Pie is a tasty twist to the traditional Kiwi favourite. The open-top pie is filled with delicious mince and topped with golden cheddar cheese – perfect for lunch, dinner or leftovers.
Ingredients
- 1 small onion, chopped
- 400 grams beef mince
- 1 carrot, grated
- 2 tablespoons tomato paste
- 1 teaspoons mixed herbs
- 1/2 cup beef stock or water
- 2 tablespoons worcestershire sauce
- 2 teaspoons cornflour, mixed with 2 Tbsp water
- 300 grams puff pastry
- 1 cup cheddar cheese
- 4 tablespoons parsley
- 2 tablespoons oil
- 1 small onion, chopped
- 400 grams beef mince
- 1 carrot, grated
- 2 tablespoons tomato paste
- 1 teaspoons mixed herbs
- 1/2 cup beef stock or water
- 2 tablespoons worcestershire sauce
- 2 teaspoons cornflour, mixed with 2 Tbsp water
- 300 grams puff pastry
- 1 cup cheddar cheese
- 4 tablespoons parsley
- 2 tablespoons oil
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 5In a large frying pan, heat the oil. Add the onion, cooking for 4 minutes to soften. Add the mince and break it up, cooking until lightly browned.
- Step 3 of 5Stir through the carrot, tomato paste, herbs, water or stock, and Worcestershire sauce, cooking for 5-7 minutes until hot and the carrot has softened.
- Step 4 of 5Stir through the cornflour mix, cooking for 2 minutes to thicken the sauce. Remove and cool.
- Step 5 of 5Roll the pastry to ½ cm in thickness to fit a 22cm ceramic pie dish. Spoon in the mince, and sprinkle over the cheese. Bake for 25 minutes until the pastry is puffed and golden.
Method
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 5In a large frying pan, heat the oil. Add the onion, cooking for 4 minutes to soften. Add the mince and break it up, cooking until lightly browned.
- Step 3 of 5Stir through the carrot, tomato paste, herbs, water or stock, and Worcestershire sauce, cooking for 5-7 minutes until hot and the carrot has softened.
- Step 4 of 5Stir through the cornflour mix, cooking for 2 minutes to thicken the sauce. Remove and cool.
- Step 5 of 5Roll the pastry to ½ cm in thickness to fit a 22cm ceramic pie dish. Spoon in the mince, and sprinkle over the cheese. Bake for 25 minutes until the pastry is puffed and golden.
Nutrition per serving
3322 Kilojoules
Protein31 grams
Fat60 grams
Carbs32 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 5In a large frying pan, heat the oil. Add the onion, cooking for 4 minutes to soften. Add the mince and break it up, cooking until lightly browned.
- Step 3 of 5Stir through the carrot, tomato paste, herbs, water or stock, and Worcestershire sauce, cooking for 5-7 minutes until hot and the carrot has softened.
- Step 4 of 5Stir through the cornflour mix, cooking for 2 minutes to thicken the sauce. Remove and cool.
- Step 5 of 5Roll the pastry to ½ cm in thickness to fit a 22cm ceramic pie dish. Spoon in the mince, and sprinkle over the cheese. Bake for 25 minutes until the pastry is puffed and golden.