Name: Jay Reifel's Winning Mince Pie
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground beef chuck (80/20 blend); 4 oz ground pork; 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup beef stock; 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp dried thyme; 0.5 tsp smoked paprika; Salt and black pepper to taste; 2 tbsp cornstarch mixed with 3 tbsp cold water; 1 lb russet potatoes, peeled and cut into 0.5-inch cubes; 6 tbsp heavy cream; 3 tbsp whole grain mustard

Mince Pie

30 min Prep

35 min Cook

4 Serves

Ingredients

1 lb ground beef chuck (80/20 blend)
4 oz ground pork
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef stock
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp dried thyme
0.5 tsp smoked paprika
Salt and black pepper to taste
2 tbsp cornstarch mixed with 3 tbsp cold water
1 lb russet potatoes, peeled and cut into 0.5-inch cubes
6 tbsp heavy cream
3 tbsp whole grain mustard

Instructions

Heat butter in a large skillet over medium-high heat (375°F if using an electric skillet). Add diced onion and cook for 4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
Add ground beef and pork to the skillet, breaking it into small pieces with a wooden spoon. Cook for 6-7 minutes until browned and no pink remains, stirring occasionally. Drain excess fat if needed, leaving about 1 tbsp in the pan.
Stir in tomato paste and cook for 1 minute to caramelize slightly. Add beef stock, Worcestershire sauce, apple cider vinegar, thyme, smoked paprika, and a pinch of salt and pepper. Bring to a simmer and cook for 8 minutes.
While the meat simmers, boil potatoes in salted water for 6-7 minutes until just tender but still holding their shape. Drain and set aside.
Add the cornstarch slurry to the meat mixture and stir constantly for 2 minutes until the sauce thickens to a gravy consistency that coats the back of a spoon. Taste and adjust seasonings with salt and pepper.
Fold in the cooked potato cubes gently. Remove from heat and stir in heavy cream and whole grain mustard until fully incorporated. The mixture should be rich, textured, and slightly chunky.
Divide the mince pie filling into four bowls or a shallow baking dish. Serve immediately while hot, or transfer to a 350°F oven for 5 minutes to warm through if needed. Garnish with fresh thyme if desired.

Inspired by Jay Reifel’s winning mince pie. This is a plausible recreation, not the chef’s original recipe.