Mince and Cheese Pie

Mrs Rogers Homemade Mince and Cheese Pie is the perfect winter’s night dinner. With hidden vegetables and using Mrs Rogers French Herbs and Mustard Powder, everyone will enjoy it.

Mrs Rogers Homemade Mince and Cheese Pie is the perfect winter's night dinner. With hidden vegetables and using Mrs Rogers French Herbs and Mustard Powder, everyone will enjoy it.

Yields1 Serving
 2 tbsp Olive Oil
 1 Onion, finely chopped
 1 Carrot, finely chopped
 1 stick Celery, finely chopped
 500 g Beef Mince
 2 Cloves Garlic, crushed
 1 tbsp Tomato Sauce
 1 tbsp BBQ Sauce
 1 tbsp Worcestershire Sauce
 1 tbsp Soy Sauce
 1 rounded tsp Mrs Rogers Mustard Powder
 2 rounded tsp Mrs Rogers French Herbs
 2 tbsp Cornflour
 2 Beef Stock
 10-12 slices Cheese Singles
 1 Egg, beaten for wash
 2-3 sheets Puff Pastry
1

Heat oven to 200C. In a frypan, add oil and sauté carrots, onions and celery until soft and slightly brown. Add garlic and mince and cook until the meat is brown and broken up.

2

Add tomato sauce, BBQ sauce, Worcestershire sauce, soy sauce and stir. Add the mustard powder and French herbs and stir to combine. Make sure all the mince is broken up now.

3

Mix the cornflour into the beef stock to make sure no lumps form. Add to the mince and stir until thick.

4

In a pie dish, spray oil to cover the surface. Line the dish with the puff pastry. You may need to cut the pastry sheets so that the entire dish is covered. Carefully spoon in the hot pie filling. Top the pie filling with 2 layers of the cheese singles. Use the beaten egg to run around the edge of the pastry.

5

On another sheet of pastry, cut 3 lines. This helps to stop your pie from exploding out of the sides. Place the pastry on top of the pie. Using a fork, press the two pieces of pastry together. Cut any excess off using a knife. Paint the top of the pie with the egg wash and place in the oven for 20-30 minutes until golden brown.

Ingredients

 2 tbsp Olive Oil
 1 Onion, finely chopped
 1 Carrot, finely chopped
 1 stick Celery, finely chopped
 500 g Beef Mince
 2 Cloves Garlic, crushed
 1 tbsp Tomato Sauce
 1 tbsp BBQ Sauce
 1 tbsp Worcestershire Sauce
 1 tbsp Soy Sauce
 1 rounded tsp Mrs Rogers Mustard Powder
 2 rounded tsp Mrs Rogers French Herbs
 2 tbsp Cornflour
 2 Beef Stock
 10-12 slices Cheese Singles
 1 Egg, beaten for wash
 2-3 sheets Puff Pastry

Directions

1

Heat oven to 200C. In a frypan, add oil and sauté carrots, onions and celery until soft and slightly brown. Add garlic and mince and cook until the meat is brown and broken up.

2

Add tomato sauce, BBQ sauce, Worcestershire sauce, soy sauce and stir. Add the mustard powder and French herbs and stir to combine. Make sure all the mince is broken up now.

3

Mix the cornflour into the beef stock to make sure no lumps form. Add to the mince and stir until thick.

4

In a pie dish, spray oil to cover the surface. Line the dish with the puff pastry. You may need to cut the pastry sheets so that the entire dish is covered. Carefully spoon in the hot pie filling. Top the pie filling with 2 layers of the cheese singles. Use the beaten egg to run around the edge of the pastry.

5

On another sheet of pastry, cut 3 lines. This helps to stop your pie from exploding out of the sides. Place the pastry on top of the pie. Using a fork, press the two pieces of pastry together. Cut any excess off using a knife. Paint the top of the pie with the egg wash and place in the oven for 20-30 minutes until golden brown.

Mince and Cheese Pie