Lamb & Mushroom Bacon Pie
with Filo Pastry & Red Wine Jus
- Milk
- Gluten
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
There is no more comforting meal than a warm, hearty pie, fresh from the oven! Tonight’s feast wraps tender lamb, savoury mushrooms, and rich jus in layers of golden, flaky filo pastry. It’s perfect for those nights when you need a warm hug on a plate! This recipe is under 650kcal per serving.
Ingredients
1 packet
button mushrooms
1 stalk
celery
2 clove
garlic
1
carrot
1 packet
diced bacon
1 packet
lamb mince
1 sachet
Kiwi Spice Blend
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Filo Pastry
(Contains: Gluten; )
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice button mushrooms. • Finely chop celery and garlic. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, lamb mince and mushroom, breaking up bacon and lamb with a spoon, until golden, 7-8 minutes. • Add celery and carrot, and cook until tender, 4-6 minutes.
• Add garlic, Kiwi spice blend and gravy granules, cooking until fragrant, 1-2 minutes. • Remove pan from heat, add worcestershire sauce and the water. Stir to combine and season to taste. TIP: Add a splash of water if the lamb mixture looks dry.
• Transfer lamb filling to medium 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 lamb mixture to completely cover. Gently brush melted butter over to coat.
• Bake pie until pastry is golden, 15-20 minutes.
• Divide lamb and mushroom pie between plates. Enjoy!
