Easy Mince and Cheese Pie
This Kiwi classic easy mince and cheese pie will become a family favourite in your home. The recipe is for a family-sized pie; however, you can use it to fill smaller hand-held-sized pies. Traditionally I like to serve it with mashed potato and peas.
Print Recipe
Ingredients
- 1 sheet of short crust pastry If one sheet won't fill your pie plate, you can piece together two sheets
- 1 sheet of flaky pastry as above
- 500 g beef mince 500g is 1 pound of ground beef
- 1 medium onion diced
- 1 cup beef stock I used a beef oxo cube and added water instead
- 1/2 tsp salt
- 1 pinch pepper
- 1 tsp mixed herbs
- 1 garlic clove diced you can use garlic powder instead
- 1 tbsp worcestershire sauce
- 2 tbsp tomato paste you can substitute with tomato sauce
- 2 tbsp water
- 2 tbsp corn flour
- 8 slices of cheese you can use grated cheese if you like. I used mild cheese
- 1 egg to make the egg wash
Instructions
- Thaw the pastry and piece together two sheets if you need so that it fits your 9-inch round pie plate or tin.I use short crust pastry for the bottom layer and a sheet of flaky for the top.You can substitute the short crust pastry and just use flaky pastry however the bottom of the piece won't be as robust as when using short crust.Once the bottom layer is in the plate leave the edges untrimmed until the top layer goes on.
- Brown the diced onion and mince in a frying pan until browned. Mash out all the lumps so that the meat is all uniform in shape. Once the meat is browned, drain any liquid and fat that has formed whilst cooking.Add the beef stock or stock powder (add one cup of water if you use stock powder. If using liquid stock use 1 cup). Add the remaining ingredients except the 2 tbsp of water and corn four.Cook over medium heat for roughly 15 minutes until most of the stock has evaporated but still has enough liquid to form a gravy. Add more stock if needed.Once it has reached this stage mix the 2 tbsp of water and 2 tbsp of corn flour together and add to the mince mixture. Continue to stir over medium heat until a thick gravy has formed, and it coats the mince. (see the picture)There should be no liquid left but a thick glossy gravy on the mince.Leave the filling to cool for 10 minutes before placing it into the pie plate.
- Arrange slices of cheese on top of the mince filling. You may use grated cheese if you like. I used mild cheese, but you can use whichever cheese you wish.
- Add the flaky pastry to the top of the pie making sure that it covers the whole top. Press together with your finger to push the bottom layer of pastry to the top. (see picture)Using a knife cut around the pastry to remove excess pastry.Cut vents in the top of the pie.Brush the top of the pastry with a beaten egg wash.
- Bake at 180℃ fan bake for roughly 35-40 minutes. It is ready once the bottom and top of the pie is nice and golden in colour.
- Traditionally a family-sized mince and cheese pie would be served with mashed potato and another green side like peas or green beans.
Servings: 8