Beef and Vegetable Pot Pie with Crispy Filo

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets.Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 1 cup of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets. Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 1&1/4 cups of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets. Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 3/4 cup of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets. Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 3/4 cup of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets. Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 3/4 cup of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!

Preheat oven to 200°C. Peel and dice onion and garlic. Cut carrot in half lengthways and slice (peeling is optional). Slice mushrooms. Cut cauliflower into florets. Pick parsley leaves and chop. Mix stroganoff sauce base, cornflour and 3/4 cup of water together.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, mushrooms and garlic, cook for 2-3 minutes. Add mince and cook, breaking up mince, for 2 minutes. Add carrots and cauliflower, cook for 2 minutes. Add sauce mix and simmer until sauce thickens, about 2-3 minutes. Add peas and parsley, remove pan from the heat.

Transfer mince filling into a ovenproof dish, season with salt and pepper, and set aside to cool slightly. Unfold filo and scrunch up each individual sheet. Place filo on top of mince filling. Melt the butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes until pastry is golden brown.

When the pie is golden brown remove from the oven. Divide the pie between plates. Enjoy!