A golden, flaky pastry pie filled with a beef mince centre and gooey cheese. A great family meal to have in the weekend. Or freeze for later and reheat on a busy weeknight.
Is there anything more nostalgic than a Mince and Cheese Pie? Probably. But for me, they bring back so many memories! A Saturday morning treat after a game of sport. A quick lunch from the school tuck shop. A cure for a fun night out!
This pie is made with a very tasty beef mince filling topped wth grated cheese wrapped in flaky puff pastry. Serve with some tomato sauce or some steamed veggies if you feel you should! For another epic pie recipe, be sure to give our Steak and Cheese Pie a try!
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Ingredient notes:
- Beef Stock: I used a carton of pre made stock for this recipe. You could also use 500ml of boiling water and either one or two OXO cubes (depending on how intense you like your stock).
- Cheese: I like to use a flavoursome cheese like 'Tasty' for a recipe like this.
- Mince: If it's available to you, try and use a lean mince (premium or prime) as this will produce less fat. If there is a lot of fat coming out while you brown the mince, you can drain some off.
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. 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 with butter or kitchen spray then line with one sheet of pastry. Add the cooled filling to the dish then sprinkle over the grated cheese.
Place the second piece of pastry on top and seal the edges. Brush the egg wash over the pastry. Cook in the oven for 40 minutes until the pastry is golden brown.
Recipe FAQs:
Absolutely. Simply grease individual pie tins then fill and cook as per the recipe. They might take slightly less time to cook.
For sure, add some peas or grated carrot in to the beef mince before simmering.
Storage:
Store any leftover mince and cheese pie in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
These pies can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating in the oven.
Top tips:
You could swap the beef mince for lamb or venison mince if you have it to hand.
Related Recipes:
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Mince and Cheese Pie
Flaky, golden pastry filled with flavoursome beef mince and grated cheese.
Ingredients
- 1 Tbsp 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
- 100g cheese, grated
- 2 sheets flaky puff pastry
- 1 egg, whisked
Instructions
- Preheat oven to 190°C fan bake.
- 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 with butter or kitchen spray then line with one sheet of pastry. Add the cooled filling to the dish then sprinkle over the grated cheese.
- Place the second piece of pastry on top and seal the edges. Brush the egg wash over the pastry.
- Cook in the oven for 40 minutes until the pastry is golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 618Total Fat: 40gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 183mgSodium: 614mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 45g
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
Gayelene Muckenthaler says
I live in the USA and we don’t get blocks of pastry like we can get in NZ. It would be helpful if you mention the size of the pastry sheet or at least the size of the pie pan
Thank you,
I miss my meat pies
VJ cooks says
Hello from NZ, Gayelene. A standard pastry sheet is 23cm square and weighs 150g. The pie dish I used was 20cm square. I hope that helps.
Carrie says
What your tip for not having a soggy bottom pie? I find mine is never crisp underneath.
VJ cooks says
Allowing the filling to cool before placing it on the pastry.
Cindy says
Could you use filo pastry instead of puff?
VJ cooks says
Sure thing!
Kate says
If I was to make extra to put in the freezer would you cook the pastry before putting in the freezer?
VJ cooks says
Yes, I would freeze the cooked pies.
Lucy says
Is it okay to add veges ? If so how much frozen veg would you add?
VJ cooks says
For sure, add some peas or grated carrot in to the beef mince before simmering.
Solvej says
Favorite family mince pie. I make a meat pie and a vegetarian pie (using lentils and vege stock as substitutes). I also cram the meat pie with lots and lots of veges (mushrooms, broccoli whatever is lurking in the fridge) that I chop super fine, the kids are non the wiser
Daina Young says
Hi, if I wanted to make small one serving size pies, would I cook the pastry/pie before freezing or put the pie together and freeze then cook when ready?
VJ cooks says
I would freeze before baking. That ensures the pastry is the most flaky as it is only cooked once.