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Beef Pie with Filo Topping Recipe

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3.8 from 40 reviews

This Beef Pie with Filo Topping is a delicious and hearty dish combining lean ground beef with fresh vegetables and aromatic herbs, all topped with a light, flaky filo pastry crust. The filling is cooked on the stovetop and thickened with flour and beef broth to create a savory base, while the crispy filo adds a delightful texture contrast. Perfect for a comforting dinner, this pie is flavorful yet light thanks to the delicate filo.

Ingredients

Filling

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 large carrot, shredded (about 1 1/2 cups)
  • 1 medium zucchini, shredded (about 1 1/4 cups)
  • 2 cloves garlic, minced
  • 1 lb lean ground beef
  • 3 tablespoons flour
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Topping

  • 4 sheets filo pastry
  • 1 1/2 tablespoons butter, melted

Instructions

  1. Prepare filling: Heat olive oil in a large skillet over medium heat. Add finely diced onion and cook until softened, about 3-4 minutes. Stir in shredded carrot and zucchini, cooking for another 3 minutes until vegetables begin to soften.
  2. Add garlic and beef: Add minced garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and add lean ground beef. Cook, breaking up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.
  3. Thicken filling: Sprinkle flour evenly over the beef mixture and stir well to coat. Cook for 1-2 minutes to remove raw flour taste. Gradually pour in beef broth while stirring to avoid lumps. Add tomato paste, Worcestershire sauce, Dijon mustard, parsley, thyme, salt, and pepper. Stir to combine and simmer until the mixture thickens, about 5 minutes. Remove from heat.
  4. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
  5. Assemble the pie: Transfer the beef and vegetable filling into a suitable pie dish. Lay a sheet of filo pastry over the filling and brush with melted butter. Repeat layering with remaining filo sheets, brushing each sheet with butter. Allow the filo to overhang the edges slightly and tuck or fold it neatly around the filling.
  6. Bake: Place the assembled pie in the preheated oven and bake for 20-25 minutes, or until the filo pastry is golden brown and crisp.
  7. Serve: Remove from the oven and let rest for 5 minutes before slicing. Serve warm as a comforting main dish.

Notes

  • Use fresh vegetables like carrot and zucchini to add moisture and flavor to the filling.
  • Brush each filo sheet with melted butter to ensure a crispy, golden topping.
  • If you prefer, substitute beef broth with vegetable broth for a slightly lighter flavor.
  • Ensure the filling is not too wet before topping with filo to keep the crust crisp.
  • Filo pastry thaws quickly; handle carefully to prevent tearing.

Find it online: https://recipethrive.com/beef-pie-with-filo-topping-recipe/