Deep-dish beef and vegetable pie
7
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
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.
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