Beef Phyllo Pot Pie


Serves 4-6

3 Tbs Olive oil
1kg stewing beef
Salt and pepper
1 onion, peeled and chopped
2 carrots, peeled and chopped
500g butternut, peeled and chopped
3 bay leaves
2 garlic cloves, chopped
4 sprigs thyme
1 tsp chilli flakes
2Tbs cake flour
2 Tbs tomato paste
1 tsp sugar (or to taste)
500ml beef stock
100g butter, melted
8 sheets phyllo pastry, defrosted


Preheat oven to 180c.

Heat 2 Tbs olive oil, then add beef and brown over high heat.

Season with salt and pepper, then remove from the pan and set aside.

Add remaining oil to the pan, then add onions, carrots and butternut then sauté for a few minutes.

Stir in bay leaves, garlic, thyme and chilli.

Add flour and tomato paste, then stir to coat the veggies and cook for a couple of minutes.

Return the beef to the pan, add sugar and beef stock then stir well.

Bring to the boil, then lower heat to a simmer, cover and leave to cook for an hour or until the meat is tender.

Taste for seasoning. Scrunch each sheet of pastry in your hands, then place onto the stew to cover.

Brush the top with melted butter, then bake in the oven for 20-30 minutes until golden brown.