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Makeover mince ’n’ cheese pie

Who doesn't love a tasty mince and cheese pie? This healthier makeover mince 'n' cheese pie will satisfy your pie cravings without overdoing the salt and saturated fat. It's quick and easy to make - on the table in 20 minutes. This mince 'n' cheese pie the ultimate cool-weather healthy comfort food.

Reviewed by our expert panel

Serves: 4

Time to make: 40 mins

Hands-on time: 20 mins

Total cost: $17.12 / $4.28 per serve

(at time of publication)

More weights & measures

Ingredients

spray oil
2 wholemeal tortillas
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, crushed
1 carrot, cubed
1 stalk celery, sliced
400g beef mince
1 cup mushrooms, sliced
½ cup peas
1 handful fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cornflourcornstarchX
1 cup salt-reduced beef stock
80g reduced-fat cheddar cheese, cubed
3 sheets filo pastry

Instructions

1 Preheat oven to 180°C. Spray a 24cm pie dish with oil and line with tortillas.

2 In a large frying pan, heat oil over medium. Add onion and garlic and fry until soft. Remove from pan and set aside.

3 To the same pan, add mince. Brown, stirring often. Put onion mix back in pan, along with mushrooms, peas and herbs. Continue to cook until just starting to colour.

4 Add mustard, tomato paste, Worcestershire sauce and season with black pepper to taste.

5 Add cornflour to stock and mix until dissolved. Pour this into the pan and stir into mince. Allow to simmer for 2-3 minutes. When the mixture has reduced but is still a little sloppy, pour into prepared pie dish. Dot cheese cubes through the mix.

6 Crinkle sheets of filo over the mix and spray with oil. Bake for about 20 minutes until golden.

HFG tip

What we did

We ditched the traditional pastry and used tortillas and filo pastry instead, and we used a reduced-fat cheddar (Noble), overall slashing 16g sat fat per serve. This is despite using a third more cheese in our recipe.
We upped the veges in our pies by slightly reducing the meat and adding mushrooms and other veges.
We reduced the sodium by nearly 40 per cent by not adding salt, using reduced-salt stock and not using flaky pastry. Our sauces, herbs and veges add plenty of flavour.

Classic	HFG Makeover
3100kj	1750kj	44% fewer kJ
23g	7g	70% less fat
1260mg	780mg	38% less sodium
200mg	270mg	35% more calcium

Nutrition Info (per serve)

Calories 418cal

Kilojoules 1750kJ

Protein 34g

Total fat 17g

–Saturated fat 7g

Carbohydrates 30g

–Sugars 8g

Dietary fibre 5g

Sodium 780mg

Calcium 270mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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