HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Beef & Mushroom Pie
topBanner
Classic Beef & Mushroom Pie

Classic Beef & Mushroom Pie

with Crunchy Filo Pastry

Read more

This pie is absolute comfort food at its best! We’re always love bringing filo pastry in your HelloFresh delivery, and its crunchy crispy topping is the perfect accompaniment for the hearty filling inside. We’ve even sent you some extra pastry if you need a fruit tart for dessert ;).

Allergens:MilkFishSulphitesGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time55 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1

brown onion

1 stalk

celery

1

zucchini

200 g

mushrooms

2 clove

garlic

1 bunch

parsley

1 packet

beef mince

1 cube

beef stock

1 tbs

Dijon mustard

(ContainsSulphites)

8 unit

filo pastry

(ContainsGluten)

Not included in your delivery

2 tbs

butter

(ContainsMilk)

1 tbs

olive oil

½ cup

hot water

2 tbs

Worcestershire sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1840 kJ
Fat19.9 g
of which saturates8.2 g
Carbohydrate29.3 g
of which sugars6.5 g
Dietary Fibre0 g
Protein33.2 g
Cholesterol0 mg
Sodium664 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Dish
Pan
Brush
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion, celery, zucchini and parsley. Thinly slice the mushrooms, peel and crush the garlic and melt the butter.

2

Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 3 minutes until softened. Then, add the celery, zucchini and mushrooms and cook, stirring, for 4-5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Combine the crumbled beef stock and hot water in a small jug, then add it to the pan with the Worcestershire sauce and Dijon mustard. Bring the mixture to the boil and then reduce the heat to low. Stir through the parsley. Simmer for 10 minutes or until the liquid has reduced. Season to taste with salt and pepper. Transfer the mixture to a medium baking dish.

3

Brush each sheet of filo pastry with the melted butter. Layer the sheets on top of each other and cut in half so that you have 16 sheets. Scrunch up each sheet into a ball and place on top of the meat mixture until completely covered.

4

Place the pie in the oven and cook for 15-20 minutes or until the pastry is golden. Remove from the oven.

5

Divide the pie between plates and dig in!