Chilli beef filo pot pies
Time to make: 2 hrs 15 mins
( Hands-on time: 30 mins )
Total cost: $ 31.20 / $ 5.20 per serve
(at time of publication)
1 onion, sliced
2 cloves of garlic, chopped
1 tablespoon oil
450g lean beef, cubed
2 tablespoons chilli paste
2 tablespoons wholegrain mustard
1 tablespoon flour
1 teaspoon dried mixed herbs
2 cups brown-capped mushrooms, sliced
2 carrots, sliced
1/2 cup red wine
1/2 cup reduced-salt beef stock
400g can chopped tomatoes
400g can lentils, drained
6 sheets filo pastry
2 cups peas
800g small potatoes, boiled and roughly mashed
2 tablespoons fresh parsley, chopped
Total fat 11g
Saturated fat 3g
Dietary fibre 8g
1 Cook onion and garlic in oil until softened. Add beef and cook until browned. Stir in chilli paste, mustard, flour and herbs. Cook for a few minutes.
2 Add mushrooms and carrots and cook for a few minutes. Gradually add wine and stock, stirring, occasionally. Add tomatoes and lentils. Bring to the boil, reduce heat and cook for 1 hour.
3 Preheat oven to 190°C. Spoon the beef into a pie dish or small pie dishes. Take the filo sheets, 2 sheets at a time, and cut into quarters. Scrunch the quarters together. Lay over the filling. Repeat with the remaining pastry sheets. Spray with oil (see tip).
4 Bake for 25-30 minutes for a large pie and 20 minutes for small ones. Meanwhile boil the vegetables until cooked. Serve the pie with the peas and the roughly-mashed potatoes and sprinkled with parsley.
For step-by-step instructions (and pictures) on how to use filo pastry, see our feature I filo good!
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