Beef and Cheese Pie with Salad

Beef and Cheese Pie with Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 18, 2018.
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By pricking holes in the pastry, this allows the steam to escape when cooking and the pastry to puff up.

Ingredients

Beef and Cheese Pie

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 tablespoon mince spice mix
  • 500g beef mince
  • 1 cup beef stock
  • 1 tablespoon cornflour, mixed with 2 tablespoons water
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons tomato sauce
  • 2 cups grated cheese
  • 250g puff pastry
  • 1 egg, whisked

Salad

  • 1 Lebanese cucumber
  • 1 carrot
  • 1 tomato
  • 1 capsicum
  • ½ teaspoon balsamic vinegar
  • 2 teaspoons olive oil

Steps

  1. Preheat oven to 200°C. Set aside an oven-proof dish (measuring about 20 x 28cm). Prepare ingredients. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion and carrot for about 3 minutes, until softened. Add mince spice mix and cook for 1 minute, until fragrant. Add mince to pan and cook for about 4 minutes, breaking up as it cooks, until browned.
  2. Add beef stock and bring to a simmer. Once simmering, add cornflour mixture, Worcestershire and tomato sauce and simmer for about 1 minute, until thickened. Season.
  3. Spread mince mixture evenly into oven-proof dish and sprinkle over cheese.
  4. Unroll pastry and place on top of pie dish to fit snugly, cutting pastry to fit if needed. Prick pastry in a few places with a fork, then lightly brush with egg. Bake for 20-25 minutes, until pastry is golden.
  5. While pie is cooking, prepare salad. peel cucumber and carrot into ribbons; dice tomato 1cm; thinly slice capsicum. Place veggies in a medium bowl, along with vinegar and oil. Toss to combine and season.
  6. To serve, divide beef and cheese pie between plates and serve salad on the side.

Nutritional Information

Energy 2705 kj
647 kcal
Protein 35.3g
Carbohydrate 25.0g
Fat 45.2g