Beef and Kumara Mash Pie

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A hearty pie lined with puff pastry, filled with a veggie and beef mince centre then topped with mashed kumara and cheese. Great for picnics, lunch or dinner.

A rectangular dish of baked meat pie with a slice removed and served on a plate; a bottle of ketchup is in the background.

This delicious Beef and Kumara Mash Pie is made of three distinct components that all go together incredibly well. A hearty, savoury filling made with beef mince and veggies wrapped in golden, flaky pastry and topped with a sweet and creamy kumara mash. This meal is a great way to sneak in some extra veggies too, as the mushrooms and carrot cook down and blend into the mince. For another sensational pie, why not try my Lamb, Spinach and Filo Pie?

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Beef Mince and Kumara Mash Pie

Ingredient notes:

Assorted ingredients on a countertop, including ground beef, potatoes, sweet potato, puff pastry, chopped celery, butter, onion, carrot, mushrooms, shredded cheese, tomato paste, and garlic cloves.

Kumara and Potato: The combination of these two root vegetables give the mash a creamy and sweet flavour.
Beef mince: Such a classic New Zealand pie flavour, beef mince gives the filling a rich, hearty flavour. It holds up well against the sweet mash topping and cheesy tomato base. You can also swap it for lamb, chicken, or even a plant-based mince if you prefer.
Tomato paste: This gives the filling a rich, savoury depth that brings all the flavours together.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake. Grease a medium baking dish (mine is 26cm x 18cm). Peel and chop the kumara and potatoes. Place in a pot of boiling water and cook until tender. Drain, then add the butter, season well with salt and pepper and mash until smooth. Set aside.

A pot filled with chopped orange and white vegetables, possibly pumpkin and potatoes, with a dollop of butter and some salt on top.

A metal pot filled with mashed orange sweet potatoes sits on a wooden surface.

Prepare the pie filling vegetables: finely dice the onion, grate the mushrooms and carrot, crush the garlic, and finely chop the celery. Heat oil in a large frying pan. Sauté the onion for a few minutes until softened, then add the celery and dried thyme. Cook for a few more minutes until the onion begins to brown.

Chopped onions, celery, and dried herbs are being sautéed in a cast iron skillet with a wooden spoon.

Ground beef being cooked in a cast iron skillet with sautéed onions and green peppers, stirred with a wooden spoon.

Add the beef mince and cook until browned, breaking it up as it cooks. Stir in the tomato paste and cook for another few minutes. Add the grated carrot, mushrooms, garlic and flour. Stir well, then pour in the beef stock. Simmer for 10-20 minutes until the mixture thickens and the flavours have combined.

A cast iron skillet on a stove contains ground meat, grated carrot, chopped mushrooms, and minced garlic, being cooked and mixed with a wooden spoon.

A hand pours liquid from a measuring jug into a skillet filled with minced meat and vegetables on a stovetop.

On a floured surface, roll out the puff pastry to fit your baking dish. Grease the dish with butter or oil, then line with the pastry so it comes just over the edge.

A rectangular baking dish lined with uncooked pastry dough sits on a countertop next to a knife with an orange handle and some trimmed dough scraps.

A rectangular baking dish with cooked ground meat and vegetables on one side and mashed sweet potatoes spread on top of the other side, over a pastry base.

Spoon in the beef filling, spread the kumara-potato mash on top and sprinkle with grated cheese. Bake for 30 minutes, until the pastry is crisp and golden and the cheese is bubbling.

A rectangular baking dish filled with an unbaked pie covered with grated cheese on top, sitting on a light-colored countertop.

A rectangular baking dish filled with a golden-brown baked pie topped with melted cheese, set on a wooden board.

Remove from the oven, rest for a few minutes, then cut and serve hot.

A slice of meat pie topped with pastry and served with ketchup on a plate; the remaining pie and a bottle of ketchup are in the background.

Recipe FAQs:

Why use both potato and kumara in the mash topping?

Combining potato and kumara gives the topping a balance of flavours and texture. The kumara adds a lovely natural sweetness that pairs beautifully with the cheesy, savoury tomato filling, while the potato keeps the mash light and creamy. It's a tasty spin on the classic potato-topped pie.

Can I make this into individual pies?

Yes, absolutely! You can divide the filling into small ovenproof dishes, ramekins, or even a muffin tray for mini pies. Just top each with the mash and bake as usual. Keep in mind that smaller portions may cook a little faster, so check them early. You'll also need extra pastry to line the smaller dishes, so plan ahead if you want to make multiple individual pies.

Can I use different types of kumara or potato?

Yes, you can use any kind of kumara or even regular potato for this pie. Golden kumara is naturally creamy and easy to spread, while purple kumara or white potatoes can be a little starchier. If you find the mash is too firm, simply add a splash of milk when mashing to make it smoother and easier to spread over the pie.

Storage:

This pie will keep well, covered, in the fridge for up to 4 days. Reheat in the oven until piping hot, or in the microwave for a quicker option although that will give you soggy pastry. You can also freeze the pie (either whole or in portions) for up to 3 months. To reheat from frozen, thaw in the fridge overnight, then bake until heated through. If you want to bring back the crunch, an air fryer is a great way to crisp up the pastry again.

Top tips:

If your kids are fussy eaters, cut the celery very finely. After grating the carrots and mushrooms, tip them onto a chopping board and chop them even finer with a large knife, it's a great way to disguise the veg.
To make individual serves, use muffin tins or small pie dishes. You'll need a little extra puff pastry to use up all of the filling this way.

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Beef Mince and Kumara Mash Pie

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

A hearty pie lined with puff pastry, filled with a veggie and beef mince centre then topped with mashed kumara and cheese.

Ingredients

Mash topping

600g orange kumara
200g potato
40g butter, or margarine

Pie filling

2 Tbsp oil
1 onion
100g button mushroom, grated
1 carrot, grated
2 clove garlic, crushed
1 stick celery (50g)
1 tsp dried thyme
500g beef mince
⅓ cup tomato paste
1 Tbsp plain flour
2 cups beef stock
400g puff pastry
80g cheese, grated

Instructions

Preheat the oven to 180°C fan bake. Grease a medium baking dish (mine is 26cm x 18cm).
Peel and chop the kumara and potatoes. Place in a pot of boiling water and cook until tender. Drain, then add the butter, season well with salt and pepper and mash until smooth. Set aside.
Prepare the pie filling vegetables: finely dice the onion, grate the mushrooms and carrot, crush the garlic, and finely chop the celery.
Heat oil in a large frying pan. Sauté the onion for a few minutes until softened, then add the celery and dried thyme. Cook for a few more minutes till the onion begins to brown.
Add the beef mince and cook until browned, breaking it up as it cooks. Stir in the tomato paste and cook for another few minutes.
Add the grated carrot, mushrooms, garlic and flour. Stir well, then pour in the beef stock. Simmer for 10-20 minutes until the mixture thickens and the flavours have combined.
On a floured surface, roll out the puff pastry to fit your baking dish. Grease the dish with butter or oil, then line with the pastry so it comes just over the edge.
Spoon in the beef filling, spread the kumara-potato mash on top and sprinkle with grated cheese.
Bake for 30 minutes, until the pastry is crisp and golden and the cheese is bubbling.
Remove from the oven, rest for a few minutes, then cut and serve hot.

Notes

If your kids are fussy eaters, cut the celery very finely. After grating the carrots and mushrooms, tip them onto a chopping board and chop them even finer with a large knife, it’s a great way to disguise the veg.
To make individual serves, use muffin tins or small pie dishes. You’ll need a little extra puff pastry to use up all of the filling this way.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 856Total Fat: 54gSaturated Fat: 13gUnsaturated Fat: 41gCholesterol: 87mgSodium: 517mgCarbohydrates: 59gFiber: 6gSugar: 13gProtein: 35g

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