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Homemade takeaways

Makeover mince ’n’ cheese pie

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Serves: 4
Time to make: 40 mins
( Hands-on time: 20 mins )

Total cost: $ 17.12 / $ 4.28 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1750kJ
Calories 418cal
Protein 34g
Total fat 17g
Saturated fat 7g
Carbohydrates 30g
Sugars 8g
Dietary fibre 5g
Sodium 780mg
Calcium 270mg
Iron 4.5mg

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.

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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.