Mince and Cheese Pie (New Zealand Meat Pie)

Ingredients

• 1 tbsp oil
• 1 onion, finely diced
• 1 small carrot, finely diced
• 2 garlic cloves, minced
• 500g (1 lb) beef mince
• 1 1/2 cups (375ml) beef stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• salt and black pepper, to taste
• 2 tbsp cornflour mixed with 3 tbsp cold water
• 1 cup (100g) grated tasty or Colby cheese
• 1 sheet shortcrust pastry
• 1 sheet puff pastry
• 1 egg, beaten, for egg wash

Before you cook

• Dice the onion and carrot finely and mince the garlic.
• Mix the cornflour with the cold water in a small cup and set it aside.
• Grate the cheese and set it aside.
• Take the pastry sheets out of the fridge about 10 minutes before you need them so they're easier to roll.

Steps

1. Heat the oil in a large frying pan over medium heat.
2. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until the onion is soft.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the beef mince and break it up with your spoon, browning it for about 5 minutes until no pink remains.
5. Pour in the beef stock, tomato paste, and Worcestershire sauce, and season with salt and pepper.
6. Bring the mixture to a simmer and cook it uncovered for 20 minutes, stirring now and then, until it reduces slightly.
7. Stir the cornflour slurry again to recombine it, then pour it into the pan while stirring.
8. Keep stirring over the heat for 2 to 3 minutes until the gravy thickens enough to coat the back of a spoon.
9. Take the pan off the heat and spread the filling on a plate to cool for 15 minutes.
10. Heat your oven to 200°C (400°F).
11. Line the base of a 20 to 23cm pie dish with the shortcrust pastry, pressing it into the corners.
12. Spoon the cooled mince filling into the pastry-lined dish and smooth it level.
13. Scatter the grated cheese evenly over the top of the filling.
14. Drape the puff pastry sheet over the top and trim the overhang, leaving about 1cm all around.
15. Press the top and bottom pastry edges together with your fingers or a fork to seal the pie.
16. Brush the top of the pie all over with the beaten egg.
17. Cut two small slits in the center of the lid to let steam escape.
18. Bake the pie for 15 minutes at 200°C (400°F), then lower the oven to 180°C (350°F) and bake for another 20 to 25 minutes, until the top is deep golden brown.
19. Rest the pie for 10 minutes before slicing so the filling can set.