+A great meal to throw together for the family.For more tasty recipes, visit foodinaminute.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:1 - 1½ hrsServes:5 - 6By:Food in a MinuteIngredients1 onion, peeled and chopped 500g lean beef mince 400g can Wattie's Crushed & Sieved Tomatoes 1-2 tsp Marmite or Vegemite A good shake or two of Lea and Perrins Worcestershire Sauce (about 1 Tbsp) 420g can Wattie's Baked BeaNZ 1/2 cup grated tasty cheese (about 50g) 1 or 2 sheets ready rolled flaky puff pastry (depending on the size of the dish being used) Milk or beaten egg for glazingInstructionsPreheat oven to 200°C (fan bake). Heat a dash of oil in a frying pan and cook the onion until it begins to soften. Add beef mince and brown over a high heat, breaking up the mince if necessary with a fork. Stir in Wattie's Crushed & Sieved Tomatoes, Marmite and Lea and Perrins. Simmer for 10 minutes. Add Wattie's Baked BeaNZ and continue cooking for a further 10 minutes until the mince is cooked and beans are hot. Stir in grated cheese at the end of cooking. Spoon into a deep pie dish. Set aside to cool completely. Once the filling is cold, wet the edges of the pie dish with cold water. Place the pastry sheet over the pie dish, joining the 2 sheets together if necessary*, leaving about 2cm hanging over the sides. Push the pastry down on the sides of the dish to seal. Roughly fold the overhanging pastry back onto the pie top, to create a double edge. Make a couple of cuts in the top of the pastry. Brush the top with a little milk or beaten egg. Bake for 10 minutes at 200°C. Reduce temperature to 180°C and cook a further 15-20 minutes until the filling is hot and pastry golden. Serve with your favourite vegetables.