Peppercorn Gravy Beef, Veggie & Mushroom Filo Pie
with Cheddar Cheese
This pie needs to be on a picture-perfect windowsill, with birds singing in the background. The rich beef filling will put that pep back in your step with peppercorn gravy and loveable veggies, like mushrooms to add the finishing touch to this pie-perfect scene.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
1 stalk
celery
1 packet
portabello mushrooms
½ sachet
black peppercorns
1 packet
Diced Beef
1 sachet
Aussie Spice Blend
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Worcestershire sauce
(Contains fish, Gluten, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
filo pastry
(Contains Gluten; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut carrot and parsnip into bite-sized chunks. Roughly chop celery. Thinly slice portabello mushrooms. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • In a medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper.
• Heat a large saucepan over high heat with a generous drizzle of olive oil. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to a plate.
TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew. TIP: The flour will char slightly in the pan, this adds to the flavour.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, parsnip, celery and mushrooms until slightly softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add Aussie spice blend and crushed peppercorns, and cook until fragrant, 1 minute. • Return beef to the pan, then add gravy granules, Worcestershire sauce and the water. Stir to combine. • Reduce heat to low, season, then cover with a lid or tightly with foil. Cook, stirring occasionally, until veggies and beef are tender, 30-45 minutes.
TIP: If the filling looks dry, stir through a splash of water.
• Transfer beef mixture to a baking dish, then sprinkle over shredded Cheddar cheese.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of beef mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
Little cooks: Kids can help scrunch the filo!
• Divide peppercorn gravy beef and mushroom filo pie between plates. Enjoy!