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)
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 cornflour
- 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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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