Beef and vegetable pie with a filo crust
About this recipe: Rich pies in many forms have long graced the British table. This one is light and healthy with a filo crust and protein-rich meat and vegetable filling.
Ingredients
Serves: 8
- 1 kg (2lb 4oz) chuck steak, fat removed, cut into 3cm (1¼ in) pieces
- 3-4 tablespoons plain flour
- 3 tablespoons olive oil
- 400g (14oz) shallots
- 450g (1lb) field mushrooms, quartered
- 750ml (1pint 7fl oz) brown ale
- 500ml (18fl oz) beef stock
- 2 tablespoons soft dark brown sugar
- 1 tablespoon Dijon mustard
- 1 bouquet garni, made from 2 celery sticks, 4 sprigs of thyme, 4 parsley stalks and 2 bay leaves, tied together
- Salt and black pepper
- 1 egg, beaten with a little salt
- 140g (5oz) filo pastry, cut into 20 squares, 18cm (7in), plus 2 whole sheets
- For the vegetables
- 70g (2½ oz) sugar snap peas
- 70g (2½ oz) baby carrots, with green tops
- 70g (2½ oz) broccoli florets
- 4 large celery sticks, cut into 2.5cm (1in) pieces
Method
Prep:1hr ›
Cook:1hr45min ›
Ready in:2hr45min
- Toss the meat in the flour to coat. Working in batches, heat the oil in a large, deep casserole, add the meat and cook, stirring, to brown evenly. Remove to a plate. Add the shallots and cook for 5-8 minutes, until lightly browned. Add the reserved meat and the mushrooms.
- Add the ale, stock, sugar, mustard and bouquet garni and bring slowly to a simmer, covered, then cook at a slow simmer for about 1 hour.
- Using a slotted spoon, remove the meat and vegetables to a pie dish, about 28 x 23cm (11 x 9in). Boil the cooking liquid until reduced to 500ml (18fl oz). Taste and adjust the seasoning, adding a little more sugar if needed.
- Meanwhile, cook the vegetables for 2-3 minutes, in batches, in boiling, salted water. Transfer them to the pie dish and mix. Strain the reduced cooking liquid, discarding the bouquet garni, then pour it over the filling. Heat the oven to 180°C (350°F, gas mark 4).
- Brush the rim of the pie dish with some of the beaten egg. Cut the whole filo sheets to cover the top of the pie dish, and press them onto the rim. Lightly brush the remaining filo with oil and scrunch lightly to give a crumpled effect. Place them over the pie to cover completely. Cook for 20 minutes until the top is golden, and the contents hot.
Nutrients per serving, when serving 8
Vitamins C, B2, B6, B12, niacin
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Reviews (2)
0
Something else. i made this pie with shortcrust pastry made with half butter and half lard. i used sop bought bouquet garni and replaced the dijon mustard with 2 teaspoons of dried english mustard - 17 Jun 2010
0
superb! big hit with the family - 17 Jun 2010
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