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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!

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lunch-pizza dinner-party
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

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Finely chop carrot. Thinly slice celery. Pick thyme leaves.
  2. • 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.
  3. • 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.
  4. • Divide beef & mushroom filo pie between plates. Enjoy!