Dairy-Free Mince and Cheese Pie
Indulge in the comforting flavors of a classic favorite with this Dairy-Free Mince and Cheese Pie—a delicious twist on the traditional recipe that's perfect for those looking for non-dairy alternatives. Packed with a hearty beef mince filling flavored with aromatic herbs, fresh vegetables, and a rich tomato base, this savory pie is elevated with melty vegan cheese for a creamy touch. Encased in flaky, dairy-free puff pastry and brushed with plant-based milk for a beautifully golden finish, it’s a satisfying dish guaranteed to please the whole family. Whether you’re catering to dietary restrictions or simply exploring new ways to enjoy your favorite meals, this recipe is easy to prepare, crowd-pleasing, and brimming with flavor. Perfect for a weekday dinner or a celebratory occasion!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 500 grams beef mince
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 250 milliliters beef stock
- 1 teaspoon mixed dried herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 150 grams vegan cheese, shredded
- 2 dairy-free puff pastry sheets
- 2 tablespoons plant-based milk
Instructions
Preheat the oven to 200°C (390°F).
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
Add the diced carrot and celery, cooking for another 5 minutes until slightly softened.
Increase the heat to high and add the beef mince, stirring to break it apart until browned all over.
Stir in the tomato paste, cooking for 2 minutes to reduce acidity.
Add the canned diced tomatoes, beef stock, mixed herbs, salt, and black pepper. Stir to combine.
Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, allowing the mixture to thicken slightly.
In a small bowl, mix the cornstarch with cold water to form a slurry.
Add the slurry to the mince mixture, stirring constantly until the mixture thickens.
Remove the skillet from heat and stir in the shredded vegan cheese.
Grease a pie dish and line it with one sheet of the dairy-free puff pastry, trimming the excess.
Pour the mince and cheese filling into the pastry-lined dish.
Top with the second sheet of puff pastry, and trim any excess. Press down the edges to seal.
Brush the top of the pastry with plant-based milk to ensure a golden finish.
Cut a few small slits in the pastry to allow steam to escape.
Place the pie in the preheated oven and bake for 25 minutes, or until the pastry is puffed and golden-brown.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 27.8 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1404 mg | 108% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
