Minced beef and vegetable filo pie
prep: 15 minutes
cook: 35 minutes
serving: 4
Nutrition Facts
each serving
KCal
316
Carbs
39.6g
fiber
6.4g
Protein
20.7g
Fat
6.9g
Saturates
1.8g
Sugars
8.9g
Salt
0.62g
Fruit/Veg Portion
2
Ingredients
all 14 types- 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)
Directions
6 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Heat the oil in a saucepan, add the onions and stir until lightly browned.
Step 2
Add the mushrooms and minced beef and stir for 4-5 minutes breaking up any clumps of meat with a wooden spoon.
Step 3
Add the diced carrot and sweet potato, sprinkle with the flour and mix well. Stir in the tomato puree, pepper and thyme.
Step 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.
Step 5
Spray a little oil onto the filo sheets and put slightly ‘scrunched’ layers on top of the beef mixture.
Step 6
Bake for 10 minutes until the pastry is lightly browned. Serve with steamed carrots, corn and broccoli.
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