Beef & Mushroom Filo Pie with Thyme | Serves 2
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!
Prep: 40 mins
Cook: 40 mins
Servings: 2
Ingredients
2 servings
- olive oil
- 1 carrot
- 1 celery
- 1 bag thyme
- 1 packet sliced mushrooms
- 1 packet beef mince
- 1 packet tomato paste
- 1 packet garlic paste
- 0.5 tsp brown sugar
- 1 packet sweet & savoury glaze
- 1 sachet chicken-style stock powder
- 40 gr butter
- 0.5 cups water
- 1 packet filo pastry
- 1 sachet aussie spice blend
Instructions
- • 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!