Entree: New Zealand – Auckland & North Island – Beef and Cheese Pie (A hearty savory pie of seasoned minced beef and melting cheese baked in pastry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 clove garlic, minced
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) dried thyme
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 8 oz (225 g) mature cheddar cheese, grated
- 1 sheet (about 10 oz / 285 g) shortcrust or ready-rolled pie pastry for base
- 1 sheet (about 10 oz / 285 g) puff or shortcrust pastry for top
- 1 egg, beaten (approx. 50 g) for egg wash
- 1 tbsp (15 ml) milk for egg wash

Instructions

1. Preheat oven to 400°F (200°C). Heat oil in a large skillet over medium-high heat. Add ground beef and brown, breaking up lumps, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
2. Add butter to the pan and sauté the chopped onion until soft and translucent, about 5 minutes. Stir in garlic and cook 30 seconds.
3. Sprinkle flour over the meat and onion mixture and stir to coat; cook 1–2 minutes to remove raw flour taste.
4. Gradually add beef stock while stirring to avoid lumps. Add Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Simmer until mixture thickens to a spoonable gravy, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and stir in half the grated cheddar to melt through.
5. Line a 9-inch (23 cm) pie dish with the base sheet of pastry, trimming excess. Spoon the beef and cheese filling into the pastry case and smooth the top. Sprinkle remaining grated cheddar evenly over the filling.
6. Dampen the pastry edge with a little water, top with the second sheet of pastry, and crimp edges to seal. Trim and decorate the top as desired; cut a few vents to allow steam to escape.
7. Whisk together beaten egg and milk and brush the pastry top evenly. Bake in the preheated oven for 30–35 minutes or until pastry is golden brown and filling is bubbling.
8. Remove pie from oven and rest 10 minutes before slicing. Serve hot with chutney or tomato sauce and seasonal vegetables.