Classic Beef Pie
with Crunchy Phyllo Pastry
This pie is absolute comfort food at its best! The crunchy, crispy topping of phyllo pastry is our favourite accompaniment for the warm filling inside – flaky and light perfection in every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
454 g
Ground Beef
100 g
Shallot
200 g
Zucchini
340 g
Carrot
12 g
Garlic
2 unit
Beef Broth Concentrate
1 tbsp
Dijon Mustard
(Contains: Mustard, Sulphites)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
170 g
Phyllo Pastry
(Contains: Gluten)
454 g
Broccoli, florets
2 tbsp
Worcestershire Sauce
1 tbsp
Soy Sauce
(Contains: Sulphites, Wheat, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to bake beef pie). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely chop shallots into 1/4-inch pieces. Quarter zucchini lengthwise, then thinly slice into 1/2-inch thick triangles. Cut broccoli into bite-sized pieces. Peel, then cut carrots into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then shallots, carrots and half the garlic. Cook, stirring occasionally, until shallots soften, 3-4 min. Add beef. Cook, breaking up with a spoon, until no pink remains, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Sprinkle flour over beef mixture and stir to coat. Add zucchini, broth concentrates, Worcestershire, soy sauce and mustard. Cook, stirring occasionally, until no liquid remains, 4-5 min. Season with salt and pepper. Meanwhile, in a microwavable bowl or in a small pan over low heat, melt 2 tbsp butter. When beef mixture is done, transfer to a 9x13-inch baking dish.
Working with one phyllo sheet at a time, lightly brush with some melted butter. Using your hands, tear buttered sheet into smaller pieces and loosely scrunch over beef mixture. Repeat with remaining sheets, until mixture is covered. Bake assembled pie in the middle of the oven until top of phyllo is crispy and golden, 10-12 min. (NOTE: The part of phyllo touching beef mixture won't be as crispy as the top.)
Meanwhile, heat the same large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil, then broccoli and 1/4 cup water. Cover and steam broccoli, until brighter green in colour, 5-6 min. Add remaining garlic. Cook, stirring often, until broccoli is fork-tender, 3-4 min.
Divide beef pie between plates and serve with garlic-broccoli.
