Skip to content Skip to navigation menu
Pick n Pay

Tomato mince pie with veg crust

Tomato mince pie with veg crust

Cook mince in bulk and reserve for future speedy dinners.

  • Serves 4
  • More than 1 hour


  • Tomato mince:
  • 2 onions, finely diced
  • 3 sticks celery, diced
  • 3 large carrots, diced
  • 3 Tbsp (45ml) oil
  • 2 cloves garlic, crushed
  • 2 tsp (10ml) dried oregano
  • 2 Tbsp (30ml) tomato paste
  • 1kg beef mince
  • 200g chicken livers, cleaned and chopped
  • ¾ cup (180ml) red wine
  • 2 cans (410g each) peeled chopped tomatoes
  • Salt and milled pepper

  • Veg crust:
  • ½ potato, thinly sliced
  • 1 butternut, thinly sliced
  • 1 sweet potato, sliced


  1. Fry onions, celery and carrots in 2 Tbsp (30ml) oil.
  2. Stir in garlic, oregano and tomato paste.
  3. Add mince and chicken livers and fry until golden.
  4. Add wine and cook until evaporated.
  5. Add tomatoes and bring sauce to the boil. Simmer until thickened.
  6. Season and cook for 5 minutes more.
  7. Reserve half the mince, cool and freeze (or save for lunch).
  8. Preheat oven to 180°C.
  9. Spoon remaining mince into a 25cm square ovenproof dish.
  10. Top with sliced veg, brush with oil and bake for 50 minutes, or until golden. Serve.
Need Ingredients?
Get a week's worth of easy, family friendly recipes
in your inbox to make suppers in a cinch!

Sign up for PnP's free weekly Supper Sorted mailer!