Slow-Cooked Beef and Vegetable Mince Pie
A hearty Australian-style mince pie with slow-cooked beef and garden vegetables encased in flaky pastry. This Australian-inspired beef recipe, ready in about 60 minutes, layers beef mince, onion, carrot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g beef mince
- 1 medium, finely chopped onion
- 1 large, diced carrot
- 1, diced celery stalk
- 100 g frozen peas
- 250 ml beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 30 g butter
- 1 sheet (approx. 300 g) ready-made shortcrust pastry
- 1, beaten for egg wash egg
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion, 1 diced carrot, and 1 diced celery stalk; sauté for 5 minutes until softened and fragrant.
- Step 2: Add 500 g beef mince to the skillet, breaking it up with a spoon, and cook for 8 minutes until browned and cooked through.
- Step 3: Stir in 2 tbsp all-purpose flour and cook for 1 minute to coat the mince and vegetables.
- Step 4: Add 250 ml beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 tsp salt. Simmer for 20 minutes, stirring occasionally, until the sauce thickens and coats the mince.
- Step 5: Stir in 100 g frozen peas and cook for 3 minutes until heated through. Season with 1/2 tsp black pepper.
- Step 6: Preheat oven to 200°C (400°F). Roll out 300 g shortcrust pastry and line four 10 cm pie tins.
- Step 7: Spoon the mince mixture evenly into the pastry cases, then cover with pastry lids. Seal edges by pressing with a fork and brush each pie with 1 beaten egg.
- Step 8: Bake pies on a tray for 25 minutes until golden and flaky. Let cool for 5 minutes before serving.
Frequently asked questions
How long does Slow-Cooked Beef and Vegetable Mince Pie take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Slow-Cooked Beef and Vegetable Mince Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Slow-Cooked Beef and Vegetable Mince Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Vegetable Mince Pie for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Vegetable Mince Pie?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
