Chilli beef filo pot pies

Serves: 6
Time to make: 2 hrs 15 mins
( Hands-on time: 30 mins )

Total cost: $ 31.20 / $ 5.20 per serve

(at time of publication)

Ingredients

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
½ cup red wine
½ cup reduced-salt beef stock
400g can chopped tomatoes
400g can lentils, drained
6 sheets filo pastry
spray oil
To serve
2 cups peas
800g small potatoes, boiled and roughly mashed
2 tablespoons fresh parsley, chopped

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1790kJ

Calories 428cal

Protein 29g

Total fat 11g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 7g

Dietary fibre 8g

Sodium 540mg

Calcium 70mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.