Easy Venison & Beef Bolognese Filo Pie
with Portabello Mushrooms- Milk
- Gluten
When you don’t know what to eat, a pie is a sure-fire way to solve the problem. Classic bolognese flavours are cooked up in a beef and venison sauce with hidden mushrooms to add the comfort factor every pie needs. You can relax now that all your dinner time questions have been answered. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
portabello mushrooms
2 clove
garlic
1 packet
Venison & Beef Mince
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
filo pastry
(Contains: Gluten; )
Not included in your delivery
olive oil
1 tsp
brown sugar
½ cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice portabello mushrooms. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook venison & beef mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Add mushrooms and cook until tender, 4-6 minutes. • Add garlic & herb seasoning, garlic and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, add beef-style stock powder, the brown sugar and the water. Stir to combine and season to taste.
• Transfer mince filling to a baking dish. • In a small heatproof bowl, add the butter. Microwave in 10 second bursts, until melted. • Lightly scrunch each sheet of filo pastry and place on top of the mince filling to completely cover. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.
• Divide venison and beef bolognese filo pie between plates. Enjoy!
