Dairy-Free Mince and Cheese Pie

Indulge in the comforting flavors of a classic pie with a modern twist in this Dairy-Free Mince and Cheese Pie. Perfect for those seeking a lactose-free option, this recipe combines rich, savory beef mince simmered with aromatic vegetables, tomato paste, and a blend of herbs, then thickened to perfection. A generous layer of creamy, shredded vegan cheese melts seamlessly into the filling, delivering that classic cheesy goodness without the dairy. Encased in flaky, golden-brown dairy-free puff pastry, this pie is brushed with plant-based milk for an irresistibly crisp finish. Whether you're catering to dietary preferences or simply looking for a hearty, crowd-pleasing dinner, this easy-to-make pie is a showstopper that serves up cozy, homemade flavors in every bite.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 500 grams beef mince
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 250 milliliters beef stock
• 1 teaspoon mixed dried herbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon cornstarch
• 3 tablespoons cold water
• 150 grams vegan cheese, shredded
• 2 dairy-free puff pastry sheets
• 2 tablespoons plant-based milk

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.

Step 4

Add the diced carrot and celery, cooking for another 5 minutes until slightly softened.

Step 5

Increase the heat to high and add the beef mince, stirring to break it apart until browned all over.

Step 6

Stir in the tomato paste, cooking for 2 minutes to reduce acidity.

Step 7

Add the canned diced tomatoes, beef stock, mixed herbs, salt, and black pepper. Stir to combine.

Step 8

Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, allowing the mixture to thicken slightly.

Step 9

In a small bowl, mix the cornstarch with cold water to form a slurry.

Step 10

Add the slurry to the mince mixture, stirring constantly until the mixture thickens.

Step 11

Remove the skillet from heat and stir in the shredded vegan cheese.

Step 12

Grease a pie dish and line it with one sheet of the dairy-free puff pastry, trimming the excess.

Step 13

Pour the mince and cheese filling into the pastry-lined dish.

Step 14

Top with the second sheet of puff pastry, and trim any excess. Press down the edges to seal.

Step 15

Brush the top of the pastry with plant-based milk to ensure a golden finish.

Step 16

Cut a few small slits in the pastry to allow steam to escape.

Step 17

Place the pie in the preheated oven and bake for 25 minutes, or until the pastry is puffed and golden-brown.

Step 18

Remove from the oven and let it cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1842.6g)

Amount per serving	% Daily Value*
Calories	2373.0

Total Fat 152.9g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 332.8mg	0%
Sodium 5702.2mg	0%
Total Carbohydrate 127.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 27.6g
Protein 123.4g	0%

Vitamin D 12.5IU	0%
Calcium 1174.4mg	0%
Iron 18.9mg	0%
Potassium 1997.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 20.7%

Carbs: 21.4%