Savory Mince Pie

By Ashley Lonsdale

Updated April 8, 2026

  • David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
1 hr
Rating
5(9)
Comments
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Mince, or ground meat, is at once economical and comforting. A great way to stretch already budget-friendly ground lamb or beef is to add flavor-absorbing mushrooms, which also amplify the savory qualities as they caramelize. Taking cues from traditional British pies — cottage, shepherd and pastry-clad — this recipe liberates the hearty filling, allowing for any number of flexible weeknight options. The simmer of ground meat and vegetables can be eaten on its own, over steamed rice or folded into a roti. For a more dramatic display and traditional nod, top a bowlful of savory mince with a baked square of store-bought puff pastry.

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Ingredients

Yield:4 servings

  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided

  • 1 medium yellow onion, diced

  • Salt and freshly ground black pepper

  • 1 pound cremini mushrooms, sliced

  • ¼ cup tomato paste

  • 1 bird’s eye chile, thinly sliced

  • 2 tablespoons Worcestershire sauce

  • 1 ½ pounds ground lamb or beef

  • ¾ pound potatoes (any type), diced 

  • 2 medium carrots, cut in half lengthwise and sliced into ¼-inch-thick half-moons

  • ½ cup chicken stock

  • 1 cup frozen peas

  • 1 (9- to 10-ounce) frozen puff pastry sheet, thawed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 125 milligrams cholesterol; 1209 calories; 46 grams monosaturated fat; 9 grams polyunsaturated fat; 27 grams saturated fat; 87 grams fat; 8 grams fiber; 1432 milligrams sodium; 42 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      In a large skillet, heat ¼ cup olive oil over medium-high. Add the onion and season with salt. Cook for 4 to 6 minutes, stirring frequently, until softened slightly and lightly caramelized.

    1. Step 2

      Add the mushrooms and the remaining 2 tablespoons olive oil. Season with salt and pepper. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates and mushrooms are golden brown. The pan will be crowded at first, then slowly but surely the mushrooms will shrink and take on color.

    1. Step 3

      Adjust the heat to medium. Add the tomato paste and chile and cook for 1 to 2 minutes, stirring frequently, until the paste slightly darkens and caramelizes. Add the Worcestershire sauce and scrape up browned bits from the bottom of the pan using a wooden spoon.

    1. Step 4

      Add the lamb and season with salt and pepper. Cook over medium for 2 to 3 minutes, breaking up the lamb with a spoon, until it is no longer pink and is just cooked through.  

    1. Step 5

      Stir in the potatoes, carrots and chicken stock, and season with salt and pepper. Cover and simmer over medium-low for 15 to 20 minutes, until potatoes and carrots are tender. In the last 2 minutes of cooking, add the peas. Taste and adjust seasoning if necessary.

    1. Step 6

      While the mince simmers, bake the puff pastry hats: Heat the oven to 400 degrees and place the rack in the center. Place a sheet of parchment paper onto a cutting board and lay the puff pastry on top. Cut the puff pastry into 4 equal pieces. Bake for 10 to 15 minutes, depending on size of pastry, until golden brown and flaky.

    2. Step 7

      To serve, divide the lamb mince among shallow bowls and top with a piece of puff pastry. 

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Ratings

5 out of 5
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Comments

SC

@Marc I thought shepherds pie had mashed potatoes on top

Kathleen

Delicious recipe. I agree with other comments that more broth required. I ended up adding almost a cup of broth.

SC

Good. I cannot eat onions, and though many dishes, are fine without onions, this one probably suffers without. (if I could eat onions, I would 100% be caramelizing the onions cooking them longer than just a few minutes.) I would definitely consider adding herbs, I’m not sure why I didn’t as it would be habit, but I was in a hurry. Thyme for instance. And indeed, it needed more broth, got a little crispy on the bottom.

Janet

I made this with ground turkey, and it was still very good! It might take a bit more chicken broth. Mine did.

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