NZ Beef & Gravy Filo Pie
with Portabello Mushrooms
- Gluten
- Wheat
- Soy
- Fish
- Gluten
- Milk
- Cashew
- Fish
- Wheat
- Almond
- Eggs
- Soy
- Sesame
- May contain traces of allergens
Ingredients
2
Garlic
250 g
Lamb Mince
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 sachet
Gravy Granules
(Contains: Gluten, Wheat; )
1 packet
Button Mushrooms
1 packet
Worcestershire Sauce
(Contains: Gluten, Wheat, Soy, Fish; May be present: Gluten, Milk, Cashew, Fish, Wheat, Almond, Eggs, Soy, Sesame)
1
Celery
1
Carrot
1 sachet
Kiwi Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice button mushrooms. • Finely chop celery and garlic. • Grate carrot.
If swapping to beef mince, Cook beef mince and mushroom, breaking up with a spoon, until just browned, 7-8 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!
