Mince and Cheese Pie

Mince and cheese pie is a British dish made of minced beef, cheese, flour, butter, salt, pepper and milk. It is cooked in a pie crust on top of a baking tray.

The kiwi mince and cheese pie recipe is a delicious dish that has been made by many people. It’s made with kiwis, cream, sugar, butter, flour, eggs, and cheese.

Nothing says “classic” like a Kiwi Mince and Cheese Pie. Savoury Beef Mince, Crispy Flaky Pastry, with Melted Cheddar Cheese It’s really a match made in heaven!


If there is one item or cuisine that New Zealand is renowned for, it is pies. Nowhere else makes pies quite like we do. You can always get a wonderful hot pie with a range of various flavors, whether it’s at a bakery, a gas station, or a café. A fascinating history of New Zealand mince and cheese pie may be found here.

Do you have a question? Is tomato sauce required or optional?

Beef Mince and Cheese Pie (Homemade)

If you’ve ever wondered if you could make your favorite bakery NZ Mince and Cheese pie at home, the answer is a resounding yes! To achieve that truly wonderful savoury flavor, the beef mince filling needs a few ingredients, and you can either use shop purchased pastry or go the additional mile and make it yourself!

One of the greatest aspects of this dish is that it can simply be prepared ahead of time! The completed pies, as well as the beef mince filling, may be frozen or stored in the fridge for 2-3 days. I often make a double batch so that supper can be prepared quickly and easily the next night. 


Pie Variations in New Zealand

Pie with Steak and Cheese

To create Steak and Cheese Pies, substitute the beef mince with 500g of a tough beef cut such as gravy beef. Slice into thin pieces and prepare the filling according to the instructions. Reduce the heat to low and cook for at least 2-3 hours, or until the steak is cooked, after making the filling. In a slow cooker, combine all of the filling ingredients and cook on low for 8 hours or high for 3 hours. 

Pie with a Potato Top

Boil 2-3 medium-sized potatoes until tender for a traditional Potato Top Pie. Drain the water and mash the potatoes until smooth, then put aside. When putting the pies together, just use dough on the bottom, then fill with meat and cheese. Spread approximately 1/2 cup mashed potato on top of each pie and spread down to cover. Place in the oven after brushing with milk. 


Ingredients for a Mince and Cheese Pie

2 Cloves Garlic

1 tblsp. of oil

Beef Mince / Ground Beef, 500g / 1lb – Although lean beef may be used, the fat adds flavor to the pies.

3 teaspoons Mustard Dijon — If you don’t have dijon on hand, any type of mustard will suffice.

1 tablespoon of Worcestershire sauce

1 tablespoon soy sauce — Soy sauce is often used in Asian-style recipes, but it adds a salty, savory flavor to these pies!

1/2 teaspoon pepper – Because the worcestershire and soy sauce are salty, no salt is required.

Flour, 1/3 cup

500ml beef stock (2 cups)

1/4 cup grated cheddar cheese — These pies may be made with any kind of cheese, so use what you have on hand. Add additional blue cheese to the mix to amp up the flavor!


2 Frozen Butter Puff Pastry Sheets — This recipe works well with frozen puff pastry, but you may also use handmade puff or ruff puff pastry.

Mince and Cheese Pie: A Step-by-Step Guide

Filling: Beef Mince

Over medium heat, heat a frypan. I like a cast iron skillet for this, but any kind of frypan would suffice. While the frypan is heating up, add the oil and crushed garlic and cook for a few minutes.

Increase the heat to medium-high and add the beef mince. Break it up with a wooden spoon and heat for a few minutes until browned.


Reduce to a low heat and stir in the mustard, Worcestershire sauce, soy sauce, and pepper. Cook for a few minutes more after adding the flour and stirring to incorporate.

Half of the beef stock should be poured in and stirred in; the filling should thicken quickly. Pour in the remaining half and stir everything together. To thicken the filling, cook it on a low heat for 30 minutes to an hour. Allow to cool completely before putting in the pie.


Putting the Pies Together

Roll out two sheets of thawed frozen puff pastry (or prepare your own) and cut out four circles to suit your pie tins. Here are the pans I’m using, but you could simply create one big pie in a pie dish or use a large muffin tray.

Fill each pie pan with dough and divide the chilled beef mince mixture among the four pies. Add the shredded cheese on top.


To seal in the filling, place the tops on the pies and fold the overhang of dough from the bottom over top. Make a steam hole in the top of the pies to allow the steam to escape during baking.

Refrigerate them for approximately 30 minutes to get the best effects. Chilling the pies before baking them improves the crispness and flakiness of the dough! 


Putting the Pies Together

Preheat the oven to 200°C/400°F and bake the cooled pies for 20-25 minutes, or until golden brown. Allow 5-10 minutes for the pies to cool before serving. 

Other Traditional New Zealand Recipes


  • 2 Cloves Garlic
  • 1 tsp Oil
  • 500g / 1lb Beef Mince / Ground Beef
  • 3 tsp Dijon Mustard
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 40g flour / 1/3 cup
  • 500ml beef stock (2 cups)
  • 2 Sheets Frozen Butter Puff Pastry


Filling: Beef Mince

  1. Preheat a big frying pan, such as a cast iron skillet, over medium heat. While the pan is heating up, add the oil and crushed garlic and cook for a few minutes.
  2. Increase the heat to medium-high and add the beef mince. Break up the mince with a wooden spoon and stir constantly until browned.
  3. Reduce to a low heat and stir in the mustard, Worcestershire sauce, soy sauce, and pepper. To mix, stir everything together.
  4. Cook, stirring occasionally, for a few minutes after sprinkling the flour over the meat. It’s okay if the mixture looks a little stodgy and thick at this point.
  5. Pour half of the beef stock into the frypan slowly while stirring. Immediately, the beef mixture should begin to thicken. After the first half has been mixed, pour in the second half.
  6. Reduce the heat to low and cook the beef mince filling for 30 minutes to an hour, stirring periodically, until it has thickened.
  7. Cool the mixture completely before putting in the pies for the best results. It may be prepared ahead of time and stored in the refrigerator for up to a few days.
  8. Remove the puff pastry sheets from the freezer and let them defrost at room temperature before using. To fit your pie pans, roll the sheets a bit thinner and cut out four rounds from each sheet.
  9. Fill each pie pan with dough and divide the beef mince mixture among the four. Fold the excess of pastry from the bottom over the top to seal in the filling, then top with the shredded cheeses and the second ring of dough.
  10. Make steam holes in the tops of the pies to allow the steam to escape. Chill in the refrigerator for at least 30 minutes before baking.
  11. Preheat the oven to 200°C/400°F and bake the pies for 20-25 minutes, or until golden brown.
  12. Allow to cool in the pan for 5-10 minutes before serving.


Instead of four separate pies, this recipe may be turned into one big pie. Use a 9″ or 23cm pie dish and 2-3 frozen puff pastry sheets.

The filling as well as the pies may be frozen. Thaw the filling before using it in an airtight container or freezer bag. Baked or uncooked pies should be frozen in sealed containers or freezer bags.

Products to Consider

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Information about nutrition:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 594 calories 38 g total fat 15 g saturated fat 1 gram of trans fat 18g of unsaturated fat 152 milligrams of cholesterol 890 mg sodium 15 g carbohydrate 1 gram of fiber 1 gram of sugar 46 g protein

Nutritional data is approximate and not always accurate.


The steak and cheese pie is a type of pie that has steak, cheese, and vegetables. It is typically served with a side salad or vegetables.

Frequently Asked Questions

What is mincemeat pie filling made of?

Mincemeat pie filling is made of beef, veal, pork, and lamb.

Where did mince and cheese pies originate?

Mince and cheese pies originated in England during the early 17th century.

Why did they stop putting meat in mince pies?

The mince pies were made with a vegetarian recipe.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.