Beef mince cooked in puff pastry and topped with fluffy mashed potatoes and a layer of golden, melted cheese. The ultimate bakery treat made easily at home. This potato top and mince pie is great for freezing.
Just look at that picture! As I sit here writing at lunch time, I wish I could reach into the screen and enjoy this yummy Potato Top and Mince Pie right now.
This pie went down so well with my family. I served it with a side of steamed green veggies and we all had empty plates at the end. This would also be a great dish to give to friends or family who might need some extra love and care. If you love the winning combination of mince and potato, you will also love my family-friendly Hash Brown Bolognese Bake! OR for another take on a mash pie, be sure to try out our Beef and Kumara Mash Pie.
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Ingredient notes:
- Beef mince: When making a pie, I prefer to use a leaner variety of beef mince. If your mince has a lot of fat in it, you can drain some off after it has browned.
- Worcestershire sauce: Such a critical ingredient when it comes to meat dishes! Worcestershire sauce is made from vinegar and flavoured with some big hitters like anchovies, garlic, onion and molasses. Don't worry it doesn't taste fishy, just rich and salty.
- Potatoes: Any type of mashing potatoes will work well for the potato top.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 190°C fan bake. Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk. Season to taste with salt and pepper then set aside.
Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine. Increase the heat, add the beef mince. Cook until it has browned, breaking it up as you go.
Sprinkle over the flour, and fry off for 2 minutes. Stir in the tomato paste, Worcestershire sauce and mixed herbs.
Pour in the beef stock, mix to combine then reduce the heat. Simmer for 5 minutes until the liquid has reduced. Season to taste then set aside to cool.
Grease a pie dish, then line with one sheet of pastry. Add the cooled mince filling to the dish.
Spoon over the mashed potatoes spreading it out to the edges. Sprinkle over the grated cheese.
Cook in the oven for 50 minutes until the pastry on the bottom is cooked and the cheese on top is turning golden.
Recipe FAQs:
A floury potato is ideal for mashing. In New Zealand my go-to would be Agria potatoes. Other varieties that would work include Ilam Hardy, Red Rascal, Fianna, Victoria, Laura, Marabel.
Absolutely. You could add some frozen mixed veggies to the pan before adding the stock. Or finely dice some carrots or mushrooms if you have them.
Storage:
If you want to get ahead, both the mince and the mashed potato could be made earlier in the day. Allow them to cool before covering and refrigerating. Then, when you want to make the pie, simply add the cooled ingredients to the pastry.
Store any leftovers Potato Top Pie in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
This pie can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
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Potato Top and Mince Pie
Flaky pastry topped with a homemade beef mince pie filling and a golden potato top.
Ingredients
Mashed Potatoes
- 700g potatoes, peeled & chopped
- 20g butter
- ¼ cup milk
Mince filling
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g beef mince
- 2 Tbsp flour
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp mixed herbs
- 2 cups beef stock
Pie Ingredients
- 1 sheet puff pastry
- 50g grated cheese
Instructions
- Preheat oven to 190°C fan bake.
- Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk. Season to taste with salt and pepper then set aside.
- Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine.
- Increase the heat, add the beef mince. Cook until it has browned, breaking it up as you go.
- Sprinkle over the flour, and fry off for 2 minutes. Stir in the tomato paste, Worcestershire sauce and mixed herbs.
- Pour in the beef stock, mix to combine then reduce the heat. Simmer for 5 minutes until the liquid has reduced. Season to taste then set aside to cool.
- Grease a pie dish, then line with one sheet of pastry.
- Add the cooled mince filling to the dish. Spoon over the mashed potatoes spreading it out to the edges. Sprinkle over the grated cheese.
- Cook in the oven for 50 minutes until the pastry on the bottom is cooked and the cheese on top is turning golden.
Notes
- Frozen mixed veggies can be added to the filling to bulk it up.
- Any type of potato can be used for the mash, or a mix of potato and kumara.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 90mgSodium: 369mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 30g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sophia says
Delish!
Maureen says
This is so easy and yum. I doubled the recipe and popped 1 in the freezer
Vicki says
Not sure where I went wrong here, but the filling was very liquidy, I think 1 cup of stock would have worked better. I simmered the filling for around half an hour . Ended up mixingvin a packet of instant gravy powder.
VJ cooks says
Sorry to hear that, I haven't had that issue before. Two things that can impact the liquid content 1) the type of mince you use. If your mince has a high fat or water content, you might need to discard some of it. 2) the size of your pan can dictate the surface area for simmering/reducing. The bigger the pan, the faster the sauce will reduce.
Alison wright says
this meal is absolutely amazing I made my own puff pastry for the bottom
had half then put half in the refrigerator for the following day
VJ cooks says
Yum, sounds delicious 🙂
Alison wright says
I made this very delicious but made my own puff pastry
Bhavna Patel says
Hi can this recipe be made in smaller individual pies and I don’t eat beef so can I substitute beef for lamb and use chicken stock instead.
VJ cooks says
Yes of course to all! You can make these smaller, use your preferred mince and use chicken stock 🙂