Description

This savoury pie combines the rich flavour of traditional beef mince with Eat Curious Dehydrated Mince for a lower-carbon twist on a beloved classic. Blending conventional meat protein with our plant-based mince keeps the dish high in protein whilst also increasing fibre and reducing fat. This recipe is an ideal solution to reduce carbon impact without compromising on taste or texture!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 60g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 180ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Boil potatoes until soft, mash and season.
Brown beef mince. Add Eat Curious Mince and cook for 2 minutes.
Add onions, cook for 5 minutes. Stir in flour and tomato purée, cook 2 minutes. Add carrots, stock, herbs, season. Simmer 25-30 minutes until thick. Add peas, cook 5 minutes.
Transfer to pie dish and top with mashed potato, creating a fork pattern. Bake 200°C for 25-30 minutes until golden. Rest 5 minutes, portion into 10 x 302g servings.