Beef Mince and Onion Filo Pie
INGREDIENTS
1Kg Beef Mince
X2 Large Onions Sliced
X3 Cloves Garlic
X4 Carrots Diced
X1 Tablespoon Mixed Herbs
X2 Tablespoons Plain Flour
X5 Sheets Filo Pastry (150g) – I always use shop bought!
X1 Can Potts Beef Stock or 500ml of good quality beef stock
X1 Tablespoon Redcurrant Jelly (optional)
X2 Tablespoons Melted Butter
Salt and Pepper to taste
Method
1, Brown the beef mince in small batches in a hot pan then set to one side.
2, Saute the onions until slightly softened then add the carrots, garlic and herbs.
3, Continue to cook until the carrots are soft, add a little water to loosen if necessary.
4, Add the browned mince and stir well to combine.
5, Add the flour, mix well and cook for 2 mins, stirring regularly.
6, Add the beef stock, redcurrant jelly then simmer and allow the liquid to reduce by half.
7, Then carefully transfer to a pie dish.
8, Loosely scrunch each sheet of filo pastry and place lightly on top of the beef mince mixture.
9, Drizzle the melted butter over the pastry.
10, Pop the beef pie in the oven at 200 degrees for 2o minutes or until the pastry is golden.
Tips:
⭐️ This beef pie recipe fed our hungry family of 4 farmers for 2 nights. I served it with green beans and a little leftover cauliflower cheese. Serve with mashed potato if you want the pie to feed more mouths!
⭐️ When cooking this recipe my AGA decided to be running extremely hot so my pastry is a little more ‘oven kissed’ than I would aesthetically like, my tasted delicious all the same!
⭐️ If you don’t have any filo pastry then you could easily use shortcrust (again I always use shop bought) or simply top with mashed potato, a grating of cheese and brown in the oven.
⭐️ My pie dish is 24cm in diameter and I use a ‘pie blackbird’ in the centre which allows the steam to escape and helps to stop the gravy bubbling over.
⭐️ I place my pie dish on a baking tray before popping in the oven as it makes it much easier to handle!
Per serving:
