Beef Cheek, Bacon & Mushroom Bourguignon Pie

• Meanwhile, thinly slice flat mushrooms 
(see ingredients) and garlic.
• Pick thyme leaves (see ingredients).
• Thinly slice carrot into half-moons.
• Trim baby broccoli and halve any thicker stalks 
lengthways.
• Cut bacon into 1cm pieces. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook bacon, mushrooms and 
carrot until browned and softened, 6-8 minutes.
• Add slow-cooked beef cheeks in jus to a large 
microwave-safe bowl. 
• Microwave beef cheeks on high, stirring halfway, 
until heated through, 1-2 minutes.
• Transfer pie filling and beef cheeks to a baking 
dish, then add thyme and the water, stirring to 
combine.  

• In a small microwave-safe bowl, add the butter 
(for the pie) and microwave in 10 second bursts 
until melted.
• Lightly scrunch each sheet of filo pastry (3 sheets 
per person) and place on top of beef mixture to 
completely cover.
• Gently brush melted butter over to coat. 
• Bake pie until golden, 20-25 minutes. 

• When the pie has 5 minutes remaining, wipe out the 
frying pan and return to medium-high heat with a 
drizzle of olive oil.
• Cook baby broccoli until tender, 5-6 minutes. 
• In the last minute, add garlic and cook until 
fragrant.