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Minced beef and vegetable filo pie

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A hearty, warming and nutritious dish with a crunchy filo topping.
Serves
4
Prep
15 minutes
Cook
35 minutes
Each 260g serving contains (excludes serving suggestion)
KCal
290
Carbs
37.00g
Fibre
5.20g
Protein
20.00g
Fat
5.90g
Saturates
1.80g
Sugars
7.00g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 onion, diced
100g mushrooms, chopped
250g lean minced beef
1 carrot, diced small
150g sweet potato, peeled and diced into small pieces
2 tsp plain flour
1 tsp tomato puree
good pinch white pepper
pinch dried thyme
1 reduced-salt beef stock cube, dissolved in 300ml water
75g defrosted frozen peas
2 sprays rapeseed oil
150g filo pastry (approx. 3 sheets)
Method
  1. Preheat the oven to 180°C/gas 4. Heat the oil in a saucepan, add the onions and stir until lightly browned.
  2. Add the mushrooms and minced beef and stir for 4-5 minutes breaking up any clumps of meat with a wooden spoon.
  3. Add the diced carrot and sweet potato, sprinkle with the flour and mix well. Stir in the tomato puree, pepper and thyme.
  4. Stir in the stock, bring to the boil, cover with the pan lid, reduce the heat and simmer for 12-15 minutes until the carrots are tender. Add the peas, stir and place the mixture in an ovenproof dish.
  5. Spray a little oil onto the filo sheets and put slightly ‘scrunched’ layers on top of the beef mixture.
  6. Bake for 10 minutes until the pastry is lightly browned. Serve with steamed carrots, corn and broccoli.
Chefs tips
  • You could use any mince, such as turkey, or meat alternative (e.g. soya) for this dish.
  • For a gluten-free version, use gluten-free flour to thicken the sauce and top with very thinly sliced sweet potato rather than the filo. You'll need to increase the cooking time to 15 minutes.
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