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Minced Beef & Onion Filo Pie - 349cal p/s

S: 18st10lb C: 15st8lb G: 14st0lb BMI: 35.2 Loss: 3st2lb(16.79%)
Serves: 4
Cooking Time: 60 mins
Preparation Time: 15 mins
Fat percentage: 3.60%
Calories per serving: 349 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No


400g lean minced beef

2 onions, finely chopped
1 garlic clove, crushed
2 tsp dried thyme
600ml beef stock
2 tbsp gravy granules
200g chestnut mushrooms, sliced
300g carrots, peeled and diced
4 sheets filo pastry
Freshly ground black pepper


1. Preheat the oven to 190C, 375F, Gas Mark 5. Preheat a non-stick pan.
2. Dry-fry the beef in the pan until the meat changes colour. Drain through a metal sieve to remove as much fat as possible then wipe out the pan with kitchen paper.
3. Add the onions and garlic to the pan and dry-fry for 2-3 minutes until soft. Add the thyme and return the beef to the pan. Pour in the beef stock and sprinkle with the gravy granules. Mix well and cook over a low heat for 1 minute more.
4. Add the mushrooms and carrots and simmer gently for 15 minutes, stirring occasionally, to let the mixture thicken, then transfer to an oven-proof dish.
5. Layer the filo pastry sheets on top, spraying lightly with oil spray in between each layer. Season well with black pepper and bake in the oven for 20-25 minutes until golden brown. Serve with a selection of fresh vegetables.
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