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Serving size is also a important element in your diet. You should compare the amount of the food that you commonly eat to the serving size recorded on the tag. Eating significant portions or portions may cause excess fat gain. No matter whether you're planning an elaborate menu or just going forward for tomorrow's Beef and vegetable pie. This recipe comes in several decades of participating in at the kitchen. I find that adding a couple ingredients into your recipe adds depth into what exactly is usually dull. You might well be looking for milder food items to make together with your leftovers. Good and light Beef and vegetable pie perfect for post-vacation. The ingredients in this recipe make your tongue thumping, and are very waist-friendly once you require a'bite' following an active trip. Using a few elements as alternate options, this soup has been loaded with a fall and hot flavor that produces it tasty. The perfect Beef and vegetable pie to warm up you on chilly winter days. Fantastic for utilizing leftover. With everything that occurs over a common day - long hours, athletics and after school tasks - it's understandable that cooking is the last thing that you want to complete or even have to consider when you buy home. That's where you want to come into playwith. Here, you will locate quick and easy recipes that cover all your favorite dishes for example poultry supper recipes, ground beef recipes, and vegetarian meal suggestions that will keep meals enjoyable, nonetheless quick. And since it's necessary to satisfy the whole household, we've also included family-friendly Beef and vegetable pie notions which may satisfy so much as the pickiest little kinds.

How to make Beef and vegetable pie

Yield = 8
Prep time: 0:20
Cook time: 3:40
Total time: 4:00

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 200g Swiss brown mushrooms, halved or quartered
  • 1 brown onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 carrots, peeled, finely chopped
  • 1 zucchini, finely chopped
  • 400g can chopped tomatoes
  • 150ml water
  • 3 fresh thyme sprigs, plus extra, to sprinkle (optional)
  • 1/2 (about 600g) small cauliflower, cut into small florets
  • 400g can lentils, rinsed, drained
  • 150g (1 cup) frozen peas
  • 5 sheets buckwheat filo pastry or regular filo pastry

Method

  • Step 1 Heat half the oil in a heavy-based saucepan over medium heat. Season beef. Cook, in batches, turning, for 3-4 minutes or until browned. Transfer to a bowl.
  • Step 2 Add remaining oil to pan. Cook mushrooms, stirring, for 3-5 minutes or until golden. Transfer to a plate.
  • Step 3 Add onion, garlic, carrot and zucchini to pan. Cook, stirring, for 5-10 minutes or until just softened. Return beef to pan. Add tomato, water and thyme. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender.
  • Step 4 Add cauliflower, lentils and cooked mushrooms. Cook, covered, for 20 minutes. Cook, uncovered, for a further 15-20 minutes or until liquid has reduced. Remove from heat. Stir in peas. Season. Set aside to cool.
  • Step 5 Preheat oven to 180C/160C fan forced. Transfer the beef mixture to a 5cm-deep x 26cm (base measurement) pie dish. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Lightly spray 1 filo sheet with olive oil. Place over beef mixture. Repeat with remaining filo and olive oil spray, overlapping to cover surface of pie dish, and tucking in the edges to seal. Lightly spray top with olive oil. Sprinkle with extra thyme, if using. Bake for 30-40 minutes or until crisp and golden.