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Photo of Deep-dish beef and vegetable pie by WW

Deep-dish beef and vegetable pie

11
Points®
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
6
Difficulty
Moderate
With golden flaky-pastry and a hearty mince filling this is about as close to pie perfection as it gets.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

2 stick(s), trimmed, finely chopped

Red capsicum

1 medium, finely chopped

Zucchini

1 medium, finely chopped

Mushrooms

100 g, (button), thinly sliced

Lean beef mince, raw

450 g

Canned diced tomatoes

400 g

Gravy powder

25 g, (thyme, sage and onion gravy)

Filo pastry

8 sheet(s)

Egg(s)

1 medium, lightly beaten

Reduced-fat puff pastry

150 g, partially thawed

Oil spray

8 x 3 second spray(s)

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, capsicum, zucchini and mushrooms and cook, stirring occasionally, for 10 minutes or until vegetables have softened.
  2. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add tomatoes, gravy mix and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer for 5–7 minutes or until mixture thickens. Cool for 15 minutes.
  3. Meanwhile, preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm (base measurement) round springform tin with oil. Place on a baking tray. Lightly spray 1 sheet of filo with oil. Fold in half crossways. Place over base and up side of prepared pan, allowing it to hang over the edge. Repeat with remaining filo to line pan completely. Trim edges and lightly brush with beaten egg.
  4. Spoon beef mixture into filo pastry case. Cut a 22cm round from puff pastry. Cover filling with pastry round, pressing to seal if necessary. Use scraps of pastry to cut out leaves or other shapes to decorate pastry top. Lightly brush with beaten egg.
  5. Bake for 45 minutes or until puffed and golden. Stand pie in tin for 10 minutes before removing collar from tin. Cut into wedges to serve.

Notes

TIPS: Serve with steamed broccoli and green peas. You can make the filling mixture up to 2 days ahead. Once cooled, store in an airtight container in the fridge until required.

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