This mince cheese tomato pie is sure to please the family any night of the week. Sometimes less is more when it comes to taste, and Ritchies premium beef mince is full of flavour and really makes this pie, which is easily made by cooks who are new to the kitchen as well as the experienced. So let’s get started. Here’s what you need.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

mince cheese tomato pie

• 500g Ritchies premium beef mince
• 1 large onion finely diced
• 2 tablespoons olive oil
• 1 400g can crushed tomatoes
• ½ cup water
• ½ cup tasty cheddar
• ½ cup grated mozzarella
• sea salt and freshly ground black pepper
• 3 sheets frozen short crust pastry defrosted or 300g of home made short crust pastry
• 1 egg beaten.

mince cheese tomato pie method

Preheat oven to 200^oC

In a large frying pan or sauté pan on a medium heat add the olive oil and the onion and fry stirring occasionally for about 5 minutes or until the onions softens and just starts to change colour. Turn the heat up to medium high and add the mince. Cook stirring often with a wooden spoon and breaking up any lumps for about 10 minutes or until the mince starts to brown and all the pink has disappeared. Pour in the water and crushed tomatoes, bring the mixture to the boil and turn the heat down to medium. Cook for about 15 minutes or until the sauce has reduced right down and the mixture is quite thick. Season with black pepper and just a little salt ( because the cheese will add more salt) and allow to cool to luke warm.  Then stir in the cheeses and check the seasoning again, only add more salt if you need it.

While the mince filling is cooking. Line and grease a square 20 x 20 x 5cm deep pie dish or pan with a baking paper. Line the base of the dish with pastry.

(Tip: Sheets of frozen pastry often don’t fit a pie dish so don’t be afraid to cut and press pieces of extra pastry round the edge of the main sheet lining the dish with your fingers to get a fully lined pie. It’ll all be covered up when you get the lid on anyway) 

Fill the pie with the cooled cheesy mince. Brush a little water round the bottom edges of the pastry. Lay the top sheet of pastry on the filling and use your fingers to seal and crimp the pastry edges. Cut a small hole in the center of the pie to let the steam escape. Brush with beaten egg , and bake for 10 minutes in the preheated oven at 200^oC . Turn the heat down to 160^oC, cover the pie with baking paper and bake for another 45 minutes or until the pie is golden and crisp and the filling is really hot.

Serve with creamy mash potato peas and tomato sauce.

Serves 4. Preperation time 15 minutes. Cooking time 1h 15 minutes.