Mince and Cheese Pie

 

750g prime beef mince
2 tbsp olive oil

2 onions, finely chopped
2 carrots, chopped
1 stalk celery, finely chopped
2 cloves garlic, crushed
3 cups beef stock
2 tbsp tomato paste
1 tbsp butter
2 tbsp flour
3 sheets Edmonds butter puff pastry
100g tasty cheddar cheese, chopped into 2cm chunks
1 egg yolk, whisked

Method

Heat a large frying pan and brown mince in batches, transfer to a large saucepan once it is well browned.

Heat olive oil in the frying pan and genlty cook onions, carrots, celery and garlic for 5-10 minutes until onions are tender.

Transfer vegetables to the saucepan and add stock and tomato paste.  If using a good quality stock you will need to add salt whereas commercial stocks are often salty so if using then wait to taste before seasoning.

Bring to the boil and simmer for 2 hours, topping up with a little water if mixture gets too dry.

Rub butter into flour until you get a smooth ball, you may need to add a little more flour if it is sticky.  Gradually add  small balls of mxture into the mince and allow to dissolve and thicken the mince.  Once you get to the desired thickness of sauce then you won't need to add any more.

Simmer for a further 15 minutes to cook the flour and then remove from the heat.  Once cool, refrigerate until cold.

Preheat oven to 200 C.  Line a 24 cm flan pan with pastry.  Spoon over cold mince (you will have some left over) and then scatter with cheese.

Top with pastry, sealing edges well.   Brush pastry with egg.

Cook for 30 minutes until pastry is puffed and golden


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13 thoughts on “Mince and Cheese Pie

  1. I made this recipe over the weekend but instead of 1 dish, I made 6 individual pies in a Texas Muffin tin. Perfect portion size for the wee man and 2 made up Dad’s dinner! Excellent size also for taking for lunch the next day.

    The pies are DELICIOUS and well worth making when comparing to other bought pies that could have anything in them. Who would know?

  2. I have made the delicious Mince and Cheese Pie for my grandsons 3 times now it has become their favourite (and mine). What I really like is there is very little labour, just put into pot and leave for two hours – magic !!!

  3. This was my first attempt ever at making a homemade pie. The result was spectacular!!! The flavours and taste were delicious, I will definately be making this one again. Thanks so much for this recipe.

  4. Made this recipe for the first time last night, my family absolutely loved it… I certainly did not realise making a mince pie would take so long, however it was worth the wait. I will make the filling the night before in future, therefore will cut the cooking process to half an hour rather then 2 1/2 hours.. Yummy!!
    Thank you

    • Hello My friends in New Zealand
      I have been making meat pies now for two years and having never been to NZ or eating a meat pie before I started making them. I wanted to say this is the best meat pie I have ever made. I make them for my best friend who is from NZ and he always loves them but says something is missing. I hope I found the recipe that makes him say this is the one. Thank you so much for posting this one I love it…Kelly

      • Thanks Tawny

        I made mine with steak that I cut up real small pieces and I got rave reviews from my best friend from NZ he said still not quite like the ones from Auckland maybe the wrong meat he wasn’t sure but he said on a scale from 1 to 10 I got a 10 I made individual ones he had 2 for morning break and wants to keep going back for more I gave him 6 total we’ll see how long they last…LOL

  5. I have to find recipe for a school cooking class and me and my partner are doing a mince, bacon and cheese pie. Cook for 2 hours!!!! When am i going to find the time? Please help? Do you HAVE to simmer it for 2 hours?

    • Alissa, cooking mince for a long time gives it a better flavour and texture but yes you can cook it for less if you want to.

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