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Classic Beef Pie
with Crunchy Phyllo Pastry
This pie is absolute comfort food at its best! The crunchy, crispy topping of phyllo pastry is our favourite accompaniment for the hearty filling inside – flaky and light perfection in every bite.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Bœuf haché
113 g
Oignon rouge
454 pièce(s)
Courgette
340 pièce(s)
Carotte
20 g
Ail
2 pièce(s)
Concentré de bouillon de bœuf
2 cs
Sauce Worcestershire
1 cs
Moutarde de Dijon
(Contient Moutarde, Sulfites)
170 g
Pâte phyllo
(Contient Gluten)
1 cs
Farine tout usage
(Contient Blé)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to bake the pie). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic.
Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the onion, carrots and garlic. Cook, stirring occasionally, until the onion softens, 3-4 min.
Add the ground beef. Sprinkle over flour. Cook, breaking up the meat with a wooden spoon, until no pink remains, 3-4 min. Add the zucchini, broth concentrates, Worcestershire and mustard. Cook until the zucchini is tender and no liquid remains, 2-4 min. Season with salt and pepper.
Unroll the phyllo and brush a sheet with the melted butter. (If your pan is not oven proof, transfer the beef mixture to an 8x8-inch baking dish.)
Scrunch up the phyllo and arrange on top of the beef mixture. Continue until the top of the mixture is covered. Bake in the centre of the oven until the phyllo is crispy and golden-brown, 9-10 min. (NOTE: The part of the phyllo touching the beef mixture won't be as crispy as the top.)
Scoop the beef pie between plates.