Cheesy minced beef and mushroom pie
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Cheesy minced beef and mushroom pie
Not only are there nuggets of cheese in the savoury mince filling, but this pie is also topped with a cheese straw lattice
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
588Kcal
Fat
35gr
Saturates
17gr
Carbs
26gr
Sugars
4gr
Fibre
3gr
Protein
41gr
Salt
2.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 750g 5% fat beef mince
- 2 tbsp olive oil
- 300g chestnut mushrooms, quartered
- 1 large or 2 medium red onions, finely chopped
- 1 tsp dried rosemary
- 1 tbsp tomato purée
- 2 tbsp plain flour
- 10g dried porcini, snipped
- 2 tbsp Worcestershire sauce
- 600ml beef stock, made using 1 stock pot or cube
- 75g extra mature cheddar cheese, diced
For the topping
- 1 x 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 125g extra mature cheddar cheese, grated
- spring veg, to serve
Step by step
Get ahead
The pie can be assembled ahead and chilled, or frozen. Defrost and add an extra 5-10 minutes to the baking time to ensure the pie is piping hot.
- Start by making the cheesy puff pastry: unroll the sheet of pastry on its paper and brush lightly with beaten egg. Scatter on two-thirds of the grated cheese, pressing it in lightly, then fold one-third of the pastry sheet over. Brush with more egg, add more cheese and fold again, so that the cheese is fully enclosed. Cut into 2 squares and sandwich together as a block, with a bit more egg and the last of the grated cheese in between. Press together firmly with a rolling pin, then roll out to a rough 24cm square. Chill in the fridge.
- For the filling, brown the minced beef (in at least 2 batches) in a large frying pan, breaking it up well, then tip into a bowl. Add 1 tablespoon of oil to the pan and fry the mushrooms for about 5 minutes over a high heat until golden.
- Meanwhile, heat 1 tablespoon oil in a deep pan or casserole and fry the onion for 7-8 minutes until starting to soften, then add the rosemary, tomato purée and flour. Cook, stirring, for 2 minutes, then add the dried porcini, Worcestershire sauce and stock, mixing in the browned mince and mushrooms when they are ready. Season with pepper, cover and simmer for 20 minutes, then pour into a baking dish (about 18cm x 25cm) and leave to cool to room temperature before mixing in the diced cheese. Preheat the oven to 200°C, fan 180°C, gas 6.
- Cut the chilled cheese pastry into strips about 1.5cm wide, then weave them into a lattice on top of the pie. Brush the pastry with beaten egg. Bake on a tray in the oven for 25-30 minutes until the cheesy pastry is puffed up, crisp and golden-brown, and the filling is bubbling. Serve with spring veg.
