Name: Beef and cheese pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1 1/2 sheets frozen shortcrust pastry; 2 tablespoon oil; 500 gram beef mince; 1 onion, chopped; 2 clove garlic, crushed; 1 tablespoon tomato paste; 1 1/2 tablespoon plain flour; 1/2 cup beef stock; 1/4 cup barbecue sauce; 1 tablespoon worcestershire sauce; 1/2 cup grated tasty cheese; 1 sheet frozen puff pastry; 1 egg, lightly beaten; parsley, to garnish

This hearty pie filled with beef mince and tasty cheese is sure to get the family at the table to dinner each night. Warm up on cold nights with pie!

Looking for more savoury pie recipes?

Ingredients

1 1/2 sheets frozen shortcrust pastry

2 tablespoon oil

500 gram beef mince

1 onion, chopped

2 clove garlic, crushed

1 tablespoon tomato paste

1 1/2 tablespoon plain flour

1/2 cup beef stock

1/4 cup barbecue sauce

1 tablespoon worcestershire sauce

1/2 cup grated tasty cheese

1 sheet frozen puff pastry

1 egg, lightly beaten

parsley, to garnish

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 23cm-round 4cm-deep pie dish.

2.Line dish with shortcrust pastry, joining and trimming to fit. Chill 15 minutes. Bake blind 10 minutes. Remove paper and weights and bake a further 10 minutes.

3.Meanwhile, heat oil in a large frying pan on high. Cook mince for 4-5 minutes, until browned, breaking up with back of a spoon. Transfer to a plate and set aside.

4.In same pan, sauté onion and garlic for 3-4 minutes, until tender. Return beef to pan with paste. Cook, stirring, for 1-2 minutes.

5.In a bowl, whisk flour and 1/4 cup stock together. Add to pan with remaining stock and sauces. Bring to boil. Reduce heat to medium. Simmer for 8-10 minutes, until mixture thickens. Season to taste. Allow to cool.

6.Increase oven to very hot, 220°C. Spoon cooled mince mixture into pastry case. Sprinkle cheese over. Cover with puff pastry, trimming edges. Brush with egg and cut a cross in the centre, to allow steam to escape.

7.Bake for 15-20 minutes, until top is puffed and golden. Garnish with parsley and serve in wedge

Women's Weekly Food

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Ingredients

Method

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