We often imagine minced meat pie as a somewhat heavy dish, just there to fill plates. In reality, when done right, it becomes real comfort food: crispy on the bottom, soft in the center, gratinated just enough to make you want another slice.
Ingredients :
- Shortcrust pastry — It serves as a crispy base and must support a moist filling without getting soggy. Choose a butter-based pastry if possible, or pre-bake a classic pastry for a few minutes to get a drier and more golden base.
- Ground beef — It brings the nourishing quality and deep flavor to the pie. Choose meat that is not too fatty, around 10 to 15% fat, or replace it with ground chicken or turkey for a lighter version.
- Eggs — They bind the filling and give that set but still tender texture after baking. Beat them just enough to homogenize the mixture, without making them frothy, otherwise the texture can become a bit spongy.
- Grated cheese — It gives the gratin finish, saltiness, and softness that makes the pie comfort food. Emmental for mildness, Comté for more character, cheddar for a more melting and slightly tangy note.
