Beef and mushroom filo pie

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(8)

Main Meals (Dinners)

Serves
4

Prep		25 min
Cook		70 min

Who doesn’t love a meat pie? This mushroom-laden version, with a delicious crunchy top, ticks all the right boxes and makes for a hearty dinner. Accompany this with green peas to increase your vegetable intake.

Plain flour, white, 2 tablespoon(s)
Beef chuck steak, lean, raw, 800 g, or blade
Olive oil, 1 tablespoon(s)
Mushrooms, 500 g, trimmed and coarsely chopped
Tomato paste, no added salt, 2 tablespoon(s)
Rosemary, fresh, 2 sprig(s)
Beef liquid stock, salt-reduced, 1 cup(s)
Filo pastry, uncooked, 6 sheet(s)
Oil spray, 1 spray(s) (2-sec spray)

Method

Preheat the oven to 180°C.
Combine the flour and beef in a large bowl and toss to coat well. Heat the oil in a large non-stick frying pan over medium heat, then add the beef and cook, stirring often, for 5–6 minutes or until browned all over. Transfer the beef to a 1.5 litre capacity baking dish, then add the mushrooms to the pan and cook, stirring, for 5–6 minutes or until softened a little. Add the mushrooms to the baking dish.
Add the tomato paste, rosemary and stock to the frying pan and stir until combined well. Bring the stock mixture to simmering point, then pour over the beef and mushrooms in the dish. Cover with a lid or tightly with foil and bake for 40 minutes. Remove from the oven and discard the rosemary.
Working with one sheet of pastry at a time, spray each piece lightly with olive oil, then use your hands to scrunch into a rosette shape and place on top of the meat mixture to cover. Return the dish to the oven and cook for another 15–20 minutes or until the pastry is golden, then serve immediately.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	2
Bread & Cereals	0.2
Vegetables	1.1
Fruit	0
Dairy	0
Healthy Fats & Oils	1.1
Indulgences	0.6

Calories	487
Protein	52.6 g
Total fat	21.4 g
- Saturated fat	6.6 g
Total carbohydrates	18.3 g
- Total sugars	2.4 g
Fibre	3.3 g
Sodium	438 mg

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