BEEF, MUSTARD & POTATO FILO PIE

Tender beef mince with a medley of vegetables and a flavourful mustard sauce, all wrapped in a crispy filo pastry crust. Serve the pie with mashed potatoes, vegetables, and extra gravy for a complete and satisfying dinner.

PREP 20m

COOK 30m

TOTAL 50m

SERVES 4

Ingredients-

  • 1 tbsp olive oil

  • 1 onion, finely diced

  • 2 garlic cloves, diced

  • 3 carrots, peeled and grated

  • 2 celery sticks, finely diced

  • 3 medium potatoes, peeled and cubed (1cm)

  • 2 tbsp plain flour

  • 500g beef mince

  • 500ml beef stock (Oxo)

  • 1 tbsp balsamic vinegar

  • 1 tbsp wholegrain or Dijon mustard

  • A glug of red wine (optional)

  • 1 pack filo pastry sheets

  • 1 tbsp melted butter

Instructions-

  1. In a large pan, heat the olive oil and sauté the finely diced onion until softened.

  2. Add the diced garlic and beef mince to the pan. Brown the beef.

  3. Once the beef is browned, add the grated carrots and cubed potatoes. Fry for ten minutes to soften the vegetables.

  4. Stir in the plain flour and mix it in well. Then add the beef stock, balsamic vinegar, wholegrain or Dijon mustard, and red wine (if using). Simmer for 30 minutes to cook the vegetables, then set the mixture aside to cool.

  5. Preheat your oven to 175°C (347°F).

  6. Layer the filo pastry sheets in a pie dish, brushing each layer with melted butter.

  7. Spoon the cooled beef and vegetable mixture into the pastry-lined dish.

  8. Fold the excess pastry over the top of the pie and brush with more melted butter.

  9. Bake in the preheated oven for 30 minutes or until the pastry is golden and the filling is heated through.