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Banging Steak Mince Pie

35 Minute Banging Steak Mince Pie. Comfort food at it's finest, perfect for those cold wintry days. Full of flavour and tastes even better warmed up the next day for leftovers.

Serves: 4 Time: 35 minutes



  • 800g white potatoes, skin on, quartered

  • 1 tablespoon fresh rosemary, picked from stem

  • 4 tablespoons tomato paste/puree

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons wholegrain mustard

  • 2 brown onions, diced

  • 4 garlic cloves, minced

  • 500g lean steak beef mince (lowest fat % you can find)

  • 2 Knorr beef stock pot, dissolved in 400mls water

  • 4 large carrots, sliced

  • knob of butter (optional)

  • steamed veg of your choice, to serve


  1. Boil a large pot of water with a pinch of salt. Throw in the potatoes and boil for 15-20 minutes. Once done, drain them put back into the pot, whack in half of the rosemary and a knob of butter and give them a good stir whilst lightly crushing the potatoes. You are not wanting mash here, just lightly crushed potatoes.

  2. Meanwhile, heat the oven to 200°C and heat a large pan with a drizzle of olive oil on medium heat. Once hot, throw in the onions, carrots and garlic. Cook for 3 minutes.

  3. Next throw in the steak mince and cook for a further 3 minutes. Then add the beef stock, wholegrain mustard, Worcestershire sauce and tomato paste - give it a good mix. Simmer on a high heat for 4 minutes until it thickens.

  4. Once done, pour the steak mixture into a casserole or oven-proof dish and top with the potatoes. Season well and add the remaining rosemary. Whack into the oven for 20 minutes or until the potatoes are crispy.

  5. Serve with steamed green veg of your choice and enjoy! Comfort food at it's finest. Don't forget to save some for dinner tomorrow night, just reheat for 3 mins until piping hot in the microwave.


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