Hearty Mushroom & Veggie Filo Pie

Name: Hearty Mushroom & Veggie Filo Pie with Pepper Gravy Sauce
Total time: 50 min
Yield: 2
Cuisine: Modern
Ingredients: 1 Red Onion; 1 sachet Black Peppercorns; 1 packet Filo Pastry; 1 sachet Gravy Granules; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 Carrot; 1 Courgette; 2 packet Button Mushrooms; 1 drizzle olive oil; ¼ cup water; 1 tsp brown sugar

with Pepper Gravy Sauce

3.5(21)

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Calories

288 kcal

Protein

11.6g protein

Total

50 minutes

Difficulty

Easy

Plant Based

Allergens:

Gluten
Wheat

Veggie pie, veggie pie you are the apple of our eye. Take a bite and feel yourself melt into the saucy flavours of the mushrooms and veggies. Enjoy the crunch of the filo and the kick of the peppercorn gravy stirred through the filling. This might be the perfect pie that will have everyone singing you praise. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

1 sachet

Black Peppercorns

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 sachet

Gravy Granules

(Contains: Gluten, Wheat; )

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

Carrot

Courgette

2 packet

Button Mushrooms

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 tsp

brown sugar

Nutrition Values

Calories288 kcal

Energy (kJ)1210 kJ

Fat2.3 g

of which saturates0.2 g

Carbohydrate53.2 g

of which sugars10.1 g

Dietary Fibre7.8 g

Protein11.6 g

Sodium924 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop carrot, courgette and onion. Thinly slice mushrooms. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, courgette and onion, until tender, 4-5 minutes.

• Add peppercorns, Aussie spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add gravy granules, brown sugar, mushrooms and the water and stir until combined. • Transfer the filling to a baking dish.

• Lightly scrunch each sheet of filo pastry and place on top of mushroom mixture to completely cover. • Gently brush (or spray) filo pastry with olive oil. Bake pie until golden, 20-25 minutes.