adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and vegetable pie
Beef and vegetable pie
0 Likes
Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Louise Keats' low-cal pie is a tasty and healthy twist on classic meat pie.
Ingredients:
  • 150ml water
  • 27.30 gm extra virgin olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 200g Swiss brown mushrooms, halved or quartered
  • 1 brown onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 carrots, peeled, finely chopped
  • 1 zucchini, finely chopped
  • 400g can chopped tomatoes
  • 3 fresh thyme sprigs, plus extra, to sprinkle (optional)
  • 1/2 (about 600g) small cauliflower, cut into small florets
  • 400g can lentils, rinsed, drained
  • 150g (1 cup) frozen peas
  • 5 sheets buckwheat filo pastry or regular filo pastry
Instructions:
  • In a heavy-based saucepan, warm half of the oil over medium heat. Season the beef and brown it in batches, turning occasionally, for 3-4 minutes. Transfer the beef to a bowl.
  • Pour the remaining oil into the pan and sauté the mushrooms, stirring occasionally, until they turn golden brown, about 3-5 minutes. Remove the mushrooms from the pan and set aside on a plate.
  • Sauté onion, garlic, carrot, and zucchini in a pan until just softened. Add back the beef and mix in tomato, water, and thyme. Bring to a boil, then simmer covered on low heat for 2 hours until the beef is tender. Stir occasionally.
  • Combine cauliflower, lentils, and cooked mushrooms in a pot. Cover and simmer for 20 minutes. Uncover and cook for an additional 15-20 minutes until the liquid reduces. Remove from heat, then mix in peas. Season to taste and let it cool.
  • Preheat the oven to 180C/160C fan forced. Transfer the beef mixture to a 5cm-deep x 26cm pie dish. Cover the filo sheets with a damp tea towel to prevent drying. Lightly spray each filo sheet with olive oil, layer them over the beef mixture in the dish, overlapping and tucking in the edges to seal. Lightly spray the top with olive oil, sprinkle with extra thyme if desired, then bake for 30-40 minutes until crisp and golden.

Similar Recipes