Chilli beef filo pot pies

Serves: 6

Time to make: 2 hrs 15 mins

Hands-on time: 30 mins

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

Stay Awake

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.

HFG tip

For step-by-step instructions (and pictures) on how to use filo pastry, see our feature I filo good!

You may find this article helpful:

Guide to shopping for beef

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Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 29 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 8 g

Sodium 540 mg

Calcium 70 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.