An absolute Kiwi classic and such a delicious family friendly dinner! This mince and cheese pie recipe will be your new favourite.
For the longest time, if Josh requested a mince pie for dinner, I'd just cook up some mince, throw a few herbs in and put it in some pastry. Nothing wrong with that, but being a Kiwi (and after getting a few requests for pie recipes!) I thought it was time I upped my mince and cheese pie game.
So I got to work, and what I have come up with is probably going to be your new go to pie recipe!
The mince filling is packed full of flavour - browned mince featuring a pretty good list of ingredients, but all essential to making this the most delicious pie filling out there. I've also added a carrot in there to up the veggie content of the pie - feel free to leave this out if you are going for more of a petrol station pie!
Roll out your pastry for the bottom - ready made or try making your own!
Add the filling, top with plenty of cheese - I just used slices of the block we had in the fridge, so use your favourite.
Pop the lid on top, prick a few holes in with a fork and brush with an egg wash and then bake for about 40 minutes or until the pastry is golden brown and cooked all the way through.
We love serving this pie for dinner with mashed potato and peas but they would also make perfect mini pies made in muffin tins - just bake them for a little bit less time.
Mince and Cheese Pie
- 350 grams puff pastry
- 8 slices cheese (colby, edam, tasty, cheddar)
- ½ onion (finely diced)
- 1 carrot (optional, finely diced)
- 500 grams beef mince
- 2 cloves garlic (crushed)
- 2 cups beef stock
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon marmite
- 1 teaspoon mixed herbs
- ½ teaspoon black pepper
- 2 teaspoons cornflour mixed with ¼ cup water
- 1 egg whisked with 1 teaspoon milk
- Heat 1 Tablespoon of olive oil in a medium frying pan over a medium heat. Cook onions and carrot for 5 minutes until soft. Add garlic and mince and brown (about 5 minutes).
- Add all remaining pie filling ingredients, except cornflour and water, stir to combine and simmer for 20 minutes. Stir through the cornflour slurry and cook for a further 2 or 3 minutes until the gravy thickens.
- Roll out ⅔ of the pastry to fit a 20-23cm round pie dish. Line the bottom of the dish with the pastry, fill with the mince filling and top with the cheese slices. Roll out the remaining pastry to fit the top of the pie and place on top, sealing the edges with your fingers or a fork.
- Prick holes in the pastry using a fork and brush with egg wash. Bake at 180°C/350°F for 40 minutes until the pastry is golden brown and cooked through.
- Serve immediately and store leftovers in the fridge for 4 days.
Bob Williams says
Brilliant pie! I’m an American but lived in Wellington for a year and a half (93-94) and your recipe took me back! Especially Thank you!
Derek O'Leary says
Note: 180c is actually 350f. Otherwise your pie won't cook!
Typo! All sorted now, thanks for pointing that out!
Thank you so much for that recipe! I already had a pie deprivation, cause there are simply no pies in Germany (apart from the sweet ones anyway).... I substituted the marmite with vegetable stock and some extra salt and made the mini pies. Definitely one of the best pies I've had so far!
No need to blind bake the base? Does it crisp up okay?
Hi Claudia. I don't blind bake it first. The base isn't super crispy but is delicious. You can certainly blind bake it first if you prefer though. Laura
Made these tonight for the farmer and he loved them. Says he is never buying pies again.
Made my kiwi partner a happy man! Great recipe. He insisted on the petrol station version. I think next time I’ll add more cheese (and sneak in the carrot too, without him knowing).
Thanks for sharing!
Just wondering if the meat mix has to be cooled before adding to pastry?
Thanks, super keen to try this recipe
Hi Tracey, I don't bother cooling it before adding to pastry. The pastry will crisp up better if the filling is cool but I'm all about speed for something like this and it's absolutely delicious as is! Laura
Best mince n cheese pie ever! I made your pastry as well, super easy, delicious And crispy. Yum!
This was so easy to make and SO delicious! The flavours were amazing. My new go-to for sure, thanks so much!
Cant wait to make this. So easy, never new to use corn flour...thankyou
Mikaela Robben says
Super yummy! Will be the new go to mince pie recipe! 🙂
Supriya Kutty says
This is the first time I have ever read such recipe, the recipe sounds quite amazing and I cannot wait to prepare it and also share it with my friends and family as well.
Hi Laura, do you think this would freeze well? I’m looking for things I can make and freeze for lunches to feed the team over calving. If so would you freeze it with the pastry raw or cooked? Thankyou!
Hi Michaela. I've actually never frozen this, but I can't see why either option wouldn't work fine! Laura
Barbara Richards says
Oh this is our go-to recipe for mince pie now!! I thought it would be tasty, but this is WAY more than tasty! The pastry was crispy, the filling was divine, and the cheese just melted beautifully. Thank you SOOO much for working on this recipe and sharing it!
I purchased the three recipe bargain, and there is not a recipe in there we havent tried and loved. I can't recommend your recipes highly enough!
Hey Laura, this looks like a real family meal winner! Do you know if there is any way this could be frozen?
Or could you make it the day before and cook it in the oven the next day?
Thanks so much !!
Hi Jo! I think I need to experiment with this! I can't see why freezing it wouldn't work well - I would try assembling it and then freezing in the dish. Making it the day before would be absolutely fine too. Laura
Hi. I may be missing it, but what temperature does the oven need to be? Thanks
Not missing it, I forgot to add it in!! Thank you so much for pointing that out, it's 180°C and I have added that in now! Laura
What temperature do you cook the pie at?
Hi Katie! So sorry, it's 180°C - have updated the post now! Thank you! Laura
Marianne Hammond says
Your site and recipes are awesome.
Just wondering what oven temperature you cook your mince and cheese pie in?
Hi Marianne! So sorry, I totally missed the temperature off the recipe! 180°C and I have updated the post now. Thank you! Laura
Emma Thornbury says
I cannot wait to make this - I have always been a bit 'meh' at cooking pies - they never turn out right! Unless it's a bacon and egg pie!
I will add it to the meal plan for this week and let you know how it goes! I'm drooling already!
Yum! What a great dinner for a cold winter night - Can't wait to try this.