Classic Beef Pie
with Crunchy Phyllo Pastry
This pie is 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
500 g
Ground Beef
170 g
Phyllo Pastry
(Contains: Gluten)
113 g
Onion, chopped
200 g
Zucchini
340 g
Carrot
12 g
Garlic
2 unit
Beef Broth Concentrate
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
454 g
Broccoli, florets
2 tbsp
Worcestershire Sauce
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini into 1/2-inch thick triangles. Cut broccoli into bite-sized pieces. Peel, then cut carrots into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, carrots and half the garlic. Cook, stirring occasionally, until onions soften, 3-4 min. Add beef. Cook, breaking up beef with a spoon, until no pink remains, 3-4 min.**
Sprinkle flour over beef mixture and stir to coat. Add zucchini, broth concentrates, Worcestershire sauce, soy sauce and mustard. Cook, stirring occasionally, until no liquid remains, 4-5 min. Season with salt and pepper. While beef mixture cooks, melt 2 tbsp butter in a microwavable bowl or in a small pan over low heat. Set aside. When beef mixture is done, transfer to a 9x13-inch baking dish. Carefully wipe pan clean.
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 middle of 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.)
While beef pie bakes, heat the same large non-stick pan (from step 2) over medium-high heat. When hot, add 1/2 tbsp oil, then broccoli and 1/4 cup water. Cover and steam broccoli, until tender-crisp, 5-6 min. Add remaining garlic. Cook, uncovered, stirring often, until broccoli is tender and water has evaporated, 3-4 min.
Divide beef pie between plates and serve with garlicky broccoli.
