2017-08-21
Best Mince Pie
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Best Mince Pie

(21 ratings - rate this recipe)
Pies are the food of champions. If you make them yourself you know exactly what’s in them – fresh vegetables, the best-quality mince and delicious herbs. You can make your own pastry, or take a shortcut as we do here and buy it ready-made. Flaky or short crust, the choice is yours.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
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Ingredients

  • 500g Quality Mark beef mince
  • 1 large onion, finely diced
  • 1 clove garlic, crushed
  • 2 large Portobello mushrooms, finely chopped
  • 2 carrots, cubed
  • 2 stalks celery, sliced
  • 1 handful parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon French, Hot English or wholegrain mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock
  • 1 sheet flaky or savoury short crust pastry
  • 1 egg, beaten, or milk for Glazing

Method

Heat a good splash of olive oil in a large, lidded frying-pan and fry onion and garlic until soft. Add vegetables and herbs and fry until just soft and carrots are caramelising a little on the edges.

Add mince and brown, stirring through the veggies, ensuring everything is well blended. Add mustard, tomato paste, Worcestershire sauce and a few hearty grinds of black pepper.

Add stock and allow to simmer, covered, for a good 30 minutes. You may need to add a little extra water. Stir occasionally. Taste and season with salt and pepper if required.

Pour pie filling into an ovenproof dish and allow to cool.

Preheat oven to 180 °C.

Lay pastry over pie filling, crimp the edges, and make little cuts with a sharp knife to let steam escape while cooking. Brush pastry with beaten egg or milk and bake for around 30–40 minutes until golden.

Serve with creamy mashed potatoes. Flash these up a little with finely chopped fresh parsley mixed in at the last minute. Or try fresh green beans and a knob of sage-scented butter.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 228g
Energy kJ (kcal) 1126 (269)
Protein (g) 23.3
Fat (g) 13.0
Saturated (g)
6.4
Carbohydrate (g) 14.1
Sugars (g)
3.9
Sodium (mg) 361
Iron (mg) 4.1
Zinc (mg) 4.0
Vitamin B12 (ug) 2.4
Vitamin D (ug) 0.15
Selenium (ug) 8.2

Did you know beef and lamb also contains omega 3, which is important for heart health?

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Comments & Reviews

There are: 21 reviews, with an average rating of 4.3 out of 5
Good tasting pie
Posted by Maras 2017-05-09 13:28:13
Yummm
Posted by JS 2017-02-10 09:39:47
Hi Kim,

We have never tried it with Venison mince, so cannot be sure how it would turn out sorry.

Good luck! :)
Posted by Beef + Lamb New Zealand 2016-10-17 16:50:18
Would it be ok to use venison mince with this recipe. I have some in the freezer and have been wanting to make a pie with it. Thanks
Posted by kim 2016-10-17 16:49:41
Hi Sal,

This recipe makes one family sized pie - enjoy!
Posted by Beef + Lamb New Zealand 2016-10-17 16:47:47
How many pies does the recipe make? Looks great!
Posted by sal 2016-10-17 16:47:05
Thanks for the great feedback aris009 :)
Posted by Beef + Lamb NZ 2016-07-29 08:24:55
Yummy pie. Only needed to simmer for 20mins.
Posted by aris009 2016-07-29 08:00:21
Good
Posted by hi 2016-05-10 18:21:16
Very nice!!!!!!!!!
Posted by bra!!!! 2016-05-10 17:38:08
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