Mince and Cheese Pie
Dive into a classic comfort food favorite with this mouthwatering Mince and Cheese Pie recipe that's sure to please the whole family! Featuring a rich and savory ground beef filling seasoned with Worcestershire and soy sauces, loaded with fresh vegetables like carrot and celery, and topped with a generous layer of melted cheddar cheese, this pie is the perfect combination of hearty and indulgent. Encased in a buttery shortcrust base and finished with a flaky puff pastry lid, the contrasting textures create an irresistible bite. A golden egg wash adds the perfect finishing touch for a pie that’s both visually stunning and deliciously satisfying. Ideal for a cozy dinner or for impressing guests, this recipe is quick to assemble and packs big flavors in every forkful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 500 grams ground beef
- 1 medium carrot
- 1 celery stick
- 2 tablespoons worcestershire sauce
- 200 milliliters beef stock
- 1 tablespoon soy sauce
- 2 tablespoons flour
- 150 grams cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg
Instructions
Preheat the oven to 200°C (392°F).
Heat olive oil in a large frying pan over medium heat.
Finely chop the onion and garlic.
Add onion and garlic to the pan, and cook until the onion becomes translucent.
Grate the carrot and finely chop the celery stick.
Add ground beef to the pan, breaking it up with a spoon, and cook until browned.
Add the grated carrot and celery to the beef mixture and stir well.
Stir in the Worcestershire sauce, soy sauce, and beef stock.
Sprinkle flour over the mixture, stirring continuously until well combined and the mixture thickens.
Simmer for about 10 minutes or until the liquid is reduced. Season with salt and black pepper.
Let the mince mixture cool slightly.
Grate the cheddar cheese and set aside.
Grease a pie dish and line it with the shortcrust pastry, trimming any excess.
Fill the pie dish with the cooled mince mixture and top evenly with grated cheddar cheese.
Cover with puff pastry, sealing the edges with a fork and trimming the excess.
Beat the egg in a small bowl and brush over the pastry top for a golden finish.
Cut a few slits in the top to allow steam to escape.
Bake for 25-30 minutes, or until the pastry is golden and cooked through.
Let the pie cool for 5 minutes before serving.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.7 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 793 mg | 61% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2372 mg | 50% | |
*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.
