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.
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:
More delicious beef pie recipes:
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like