Pie night is always a hit in our household! Take a classic beef stroganoff, top it with golden crispy filo pastry and you’ve got yourself a new family favourite. I always like to serve my pies with creamy mash and peas.
Ingredients
- 450g beef rump steak, thinly sliced
- 2 tbs olive oil
- 1 large brown onion, finely diced
- 3 cloves garlic, finely chopped
- 250ml (1 cup) beef stock
- 1 tsp Dijon mustard
- 2 tbs Worcestershire sauce
- 555g Heinz Baked Beanz can
- 200g white mushrooms, thinly sliced
- 2 tbs sour cream
- Packet of filo pastry
- 2 tbs butter, melted
- Pinch of salt and pepper *to taste
- Mashed potato, to serve *optional
- Green peas, to serve *optional
Method
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Step 1Preheat oven to 200C and remove the filo pastry from the freezer to allow it to thaw.
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Step 2Heat a large frypan on medium to high heat, add one tbs olive oil and then cook the steak strips in batches until caramelised. Season with salt and pepper. Once browned, set aside in bowl. In the same pan, add in another 1 tbs of olive oil and then cook the onions, garlic and mushrooms for a few minutes until they begin to soften.
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Step 3Add in the mustard, beef stock, Worcestershire sauce, Heinz Beanz and season with salt and pepper, stirring through. Return the steak to the pan, along with any juices, and gently cook on a medium heat for a minute until well combined.
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Step 4Remove pan from the heat and gently stir through cream. Add the filling to your pie dish.
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Step 5For the pasty, unroll the filo and then, using one sheet at a time, scrunch it up and gently place onto the top of the pie, continually adding the pasty until the entire pie surface is covered. Brush or drizzle the pastry with melted butter and bake for 20 - 30minutes or until the pastry is golden and crunchy.
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Step 6Serve immediately with a side of mashed potato and your choice of green vegetables.
Recipe Reviews (3)
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