beef cheese pie

Recipe kindly give to us by Liz of Mt Maunganui.
The “crust” of this pie is well flavoured mince, the tasty cheese filling has courgettes and mushrooms in it. Very different, and fun to serve either hot or cold. In the test kitchen we replaced the courgettes with a 120g bag of supermarket spinach with great results.



500g finely minced beef (good quality)
2 tablespoons tomato sauce
1 small onion, grated
1 teaspoon dried oregano
Salt and pepper to taste


1 tablespoon butter
4 small courgettes, thinly sliced
125g button mushrooms, thinly sliced
250g cream cheese, at room temperature
4 eggs
1 cup grated cheese (1/2 for filling and ½ for topping)
Salt and pepper to taste

Preheat the oven to 190degC.
Combine all ingredients for crust and press firmly into a greased 23- 25cm pie dish.
Bake mince crust in a hot oven for 10 mins, then remove.
Drain off any fatty cooking liquid.
While the meat in the oven is cooking – heat butter in a frying pan and cook courgettes and mushrooms for 3-4 mins stirring. (They should be tender but still firm.)

Beat cream cheese until smooth, then beat in eggs. Stir in vegetables, ½ cup grated cheese with S&P to taste. Spoon into beef crust, smooth top and sprinkle with remaining cheese.
Bake in a moderately slow oven for 30 mins or until filling is firm.
Cool for 5mins before cutting into wedges to serve.

Enjoy and have fun playing – red pepper is also lovely to add to the filling. Delicious served with a dollop of chutney.