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