Chilli beef filo pot pies
- 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
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)
Total fat 11g
–Saturated fat 3g
Dietary fibre 8g
For step-by-step instructions (and pictures) on how to use filo pastry, see our feature I filo good!
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