Beef & Mushroom Filo Pie
with Thyme | Serves 2
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
This cosy dish packs in a veggie-loaded beef base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry!
Ingredients
1
carrot
1 stalk
celery
1 bag
thyme
1 packet
sliced mushrooms
1 packet
beef mince
1 packet
tomato paste
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1
chicken-style stock powder
1 packet
filo pastry
(Contains: Gluten, Wheat;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
½ tsp
brown sugar
40 g
butter
(Contains: Milk;)
½ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop carrot. Thinly slice celery. Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms, carrot and celery until starting to soften, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add Aussie spice blend, tomato paste, garlic paste, thyme and the brown sugar and cook until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, 1/2 the butter and the water, until slightly reduced, 1-2 minutes. Season with pepper.
TIP: Drain oil from pan before adding the spice blend for best results.
• Transfer beef and mushroom filling to a baking dish. • In a small heatproof bowl, microwave remaining butter in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of the beef mixture to cover completely. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.
• Divide beef & mushroom filo pie between plates. Enjoy!
