Name: Golden Homemade Beef & Potato Pies
Prep time: 35 min
Cook time: 1 h 20 min
Yield: 8 pies
Cuisine: New Zealand
Ingredients: 1 Tbsp The Good Oil extra virgin rapeseed oil; 1 onion, finely diced; 1 carrot, peeled and finely diced; 1 celery stalk, finely diced; 2 cloves garlic, crushed; 500 g beef mince; 1 Tbsp miso paste; 1 Tbsp Dijon mustard; 2 Tbsp Worcestershire sauce; 2 Tbsp plain flour; 1¼ cups beef stock; 2 medium Agria potatoes, peeled and finely diced; 2 tsp fresh thyme leaves; Salt and black pepper; 4 sheets puff pastry, thawed; 1 egg, lightly beaten; 1 cup grated tasty or cheddar cheese, optional

Difficulty

Easy

Serves

8 pies

Cooking time

Prep 35 min
Cooking 1 hr 20 min

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How To Make Golden Homemade Beef & Potato Pies

Golden puff pastry filled with rich, savoury beef mince and tender potato, these easy beef and potato puff pastry pies deliver all the comfort of a classic homemade pie without the extra fuss. Baked until crisp and deeply golden, they’re hearty, satisfying, and perfect for cooler nights, lunchboxes or casual weekend dinners.

The filling is slowly simmered with miso, Dijon mustard and Worcestershire sauce for extra depth and richness, while diced Agria potato adds texture and helps make each pie feel substantial and comforting. Wrapped in flaky puff pastry and baked free form, they’re simpler than traditional pies but still have that classic bakery-style feel.

These are the kind of savoury pies worth taking a little extra time for, easy enough for a relaxed weekend cook, but impressive enough to keep everyone coming back for seconds. Adding cheese is optional, its certainly not required for a tasty result, but if you have classic mince & cheese lovers in your home, it is listed below.

Ingredients

1 Tbsp The Good Oil extra virgin rapeseed oil
1 onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
2 cloves garlic, crushed
500 g beef mince
1 Tbsp miso paste
1 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
2 Tbsp plain flour
1¼ cups beef stock
2 medium Agria potatoes, peeled and finely diced
2 tsp fresh thyme leaves
Salt and black pepper

Ingredients (Assembly)

4 sheets puff pastry, thawed
1 egg, lightly beaten
(Optional ) 1 cup grated tasty or cheddar cheese

Method

Heat the oil in a large pan over medium heat. Add the onion, carrot and celery with a good pinch of salt and pepper, and cook for 6–8 minutes until softened and lightly golden. Add the garlic and cook until fragrant. Add the mince and cook, breaking it up with a spoon, until well browned.
Stir through the miso paste, mustard and Worcestershire sauce. Sprinkle over the flour and mix thoroughly.
Pour in the beef stock and add the diced potato. Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally, until the potato is tender and the mixture has thickened. Stir through the thyme, then set aside to cool completely. Season with salt and pepper.
Preheat the oven to 200°C bake and line a baking tray with baking paper.
Cut each puff pastry sheet in half to create rectangles. Spoon the cooled filling onto one half of each piece, leaving a border around the edges. Sprinkle with a little grated cheese, if using (this is optional and not required for a delicious result).
Brush edges lightly with water, fold over to enclose, and press to seal. Crimp the edges with a fork. Cut a few small vents in the top, then brush with egg wash.
Bake for 22–25 minutes, until deep golden and crisp. Cool slightly before serving.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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