This mince and cheese pie from Vanya Insull’s latest book Everyday Comfort Food has the classic Kiwi bakery-style flavour from childhood. So nostalgic!
You can make this as one big family pie, or as smaller individual pies if you prefer.
Note from editor: My 11-year-old has made this twice and made an amazing job of it!
Ready in 1 hour 10 minutes. Serves 4–6
Ingredients
1 Tbsp oil, for frying
1 onion, finely chopped
2 cloves garlic, crushed
500 g (1 lb 2 oz) beef mince
2 Tbsp plain flour
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp dried mixed herbs
2 cups beef stock
Salt and cracked black pepper, to taste
2 sheets flaky puff pastry
1 cup grated cheese
1 egg, whisked
To serve
Mashed potatoes
Cooked peas
Tomato sauce
Method
1. Preheat the oven to 190°C (375°F) fan bake. Grease a 20 cm (8 in) square pie dish.
2. Heat the oil in a large frying pan over a low heat. Add the onion and sauté for a few minutes.
3. Add the garlic and stir to combine. Increase the heat and add the beef mince. Cook until browned, breaking the mince up as you go.
4. Sprinkle over the flour, and fry off for 2 minutes.
5. Stir in the tomato paste, Worcestershire sauce and mixed herbs. Pour in the stock and mix to combine. Reduce the heat and simmer for 5 minutes until the liquid has reduced.
6. Season to taste with salt and pepper. Set aside to cool.
7. Line the prepared pie dish with a sheet of pastry. Add the cooled filling and sprinkle over the cheese. Place the
remaining pastry on top and seal the edges. Brush with the egg wash.
8. Bake for 40 minutes until golden brown.
9. Remove from the oven and allow to stand for 10 minutes before serving.
10. Serve alongside mashed potatoes and peas, with your favourite tomato sauce.
Tips + tricks
+ Frozen mixed veggies could be added to the mince filling to bulk it up.
Recipe extracted from Everyday Comfort Food by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $39.99.
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