Mince and Cheese Pie: Comfort Food Recipe

This New Zealand meat pie is so warm, cheesy, and comforting. It is the perfect fall or winter meal!

Watch me make it here!

YouTube

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Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients	Instructions
2 Ready-to-Bake Pie Crusts	Step 1 Prepare vegetables. Peel and dice onion. Wash, peel, and cut carrots (cut them in half longways then slice half moons). Peel and mince garlic.
8 slices Colby Jack cheese	Step 2 Heat olive oil in a frying pan with tall sides over medium heat. Add carrots and cook for 3 minutes. Add onions and cook for 3 minutes or until golden brown. Add garlic and cook for 30 seconds then add ground beef. Top with salt and pepper to your taste and cook until completely browned, chopping beef into small pieces while its cooking.
1 pound ground beef	Step 3   Add tomato paste, Worcestershire sauce, basil, marjoram, parsley, sage, rosemary, oregano, thyme, and beef stock. Stir to combine and simmer for 20 minutes. This will be your pie filling.
1 yellow onion	Step 4  Make a cornstarch slurry. Add cornstarch to a bowl. Slowly add drops of water until all the cornstarch has dissolved. Add slurry to the pie filling after the 20 minutes are up. Mix to combine. Cook for 2-3 more minutes. This should thicken the sauce quite a bit.
4 garlic cloves	Step 5   Preheat oven to 350 degrees Fahrenheit.
3 large carrots	Step 6   Lay pie crust in pie pan. Make sure to press it completely against the bottom and sides to fill the space. Pour the pie filling in.. Top with the cheese slices and cover with the remaining pie crust. Seal the edges of the pie by bunching them up and pinching them together. I then use a fork to create a pretty design around the edge (see picture below). Use the same fork to make some holes in the top of the pie.
2 cups beef stock	Step 7   Make egg wash. Whisk the egg with 1 teaspoon of water and brush it to cover the top of the pie.
1 tablespoon tomato paste	Step 8   Bake 40 minutes or until the pie crust is golden brown and cooked through.
1 tablespoon Worcestershire sauce	Step 9   Serve immediately and store leftovers in the fridge for 4 days.
pinch of dried basil
pinch of marjoram
pinch of dried parsley
pinch of dried sage
pinch of dried rosemary
pinch of dried oregano
pinch of dried thyme
1 tablespoon cornstarch
1 egg
1 tablespoon olive oil
salt and pepper to taste
Optional: 1 teaspoon marmite

I did not use marmite for my original pie, but feel free to try it!

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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