Sensational Mince Meatless Pie

HARVEST GOURMET SENSATIONAL™ Ground Mince can be used as a filling in a warm, crumbly classic meat pie.

  • High in Protein
  • High in Fibre
  • High in Flavour
  • 1:00 TIME
  • 10 Portions
  • medium


BUITONI® Sugo Per Pasta 200g
CHEF Vegetable Liquid Concentrate 20g
Oil 20ml
Carrots, chopped 50g
White Onion, chopped 50g
Tomato Sauce 60g
Black Pepper, ground White Sugar 1g
Meat Pie Crusts 10pcs
Egg 1 pc
Cream 15g

  1. Heat oil in pan and sauté carrots, onion and HARVEST GOURMET SENSATIONAL™ Ground Mincetill brown. After cooking, set aside to cool. 
  2. In a separate pan, add in BUITONI® Sugo Per Pasta, CHEF Vegetable Liquid Concentrate, tomato sauce, black pepper and sugar. Bring it to a boil and simmer for 5 minutes. 
  3. Fold the sauce mix into the meat mixture and leave to cool.  Spoon the meat mixture into meat pie crust. Then, cover the top with pastry. 
  4. Combine egg and cream to make an egg wash and brush on the pastry. 
  5. Bake at 180°C for 12-15 minutes till golden brown. 

Chef's Tip

  • For a vegan recipe, the egg wash can be replaced with coconut oil. 
  • Fresh vegetables like spinach, broccoli or pumpkin can be added to the filling.
  • The unbaked pie can be made beforehand and kept frozen for up to 3 months.
  • After baking, the pie can be stored for up to 1 month in the freezer. Before consumption, thaw before reheating.