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Minced beef and vegetable filo pie

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Minced beef and vegetable filo pie
A hearty, warming and nutritious dish with a crunchy filo topping.
Serves
4
Prep
15 minutes
Cook
35 minutes
Each 275g serving contains (excludes serving suggestion)
KCal
316
Carbs
39.6g
Fibre
6.4g
Protein
20.7g
Fat
6.9g
Saturates
1.8g
Sugars
8.9g
Salt
0.62g
Fruit/Veg Portion
2
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)
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Method

Recipe 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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