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Beef and cheese pie

Name: Beef and cheese pie
Cook time: 30 min
Yield: 4

with filo pastry and seeded side salad

Ready in around 30 mins

RECIPE FACT:

Not only did Romans develop roads, drainage systems, cement and the modern-day calendar, they are also responsible for first example of the meat pie as we know it today.

Nutritional Info:

Energy: 3299kj (789Kcal)
Protein: 47g
Carbohydrate: 70g
sugars: 11g
Fat, total: 33g
saturated: 12g
Sodium: 1252mg
Contains: Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE VEGETABLES AND THE SALAD:

Line a deep-sided oven dish with baking paper. Peel the carrot, cut in half lengthways and cut into 1 cm halfmoons on the diagonal. Empty the bag of steamed potatoes into the oven-dish with the carrot. Bake in the oven for 10 mins. Empty the mesclun into a salad bowl and add the toasted seeds. Just before serving, drizzle with olive oil and season with salt and pepper.
2. TO PREPARE THE PIE MIX:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the pulled beef and cook for 2-3 mins. Add the beef sauce, season with salt and pepper and cook for 2-3 mins until warm, stirring occasionally. Melt 1 Tbsp of butter using the microwave or a small pot.
3. TO BUILD AND COOK THE PIE:

Add the beef pie mix to the oven dish with the vegetables and mix gently. Top with the grated cheese. Lightly crunch each of the filo pastry sheets and place on top of the pie mix then drizzle with the melted butter. Bake in the oven for 15 mins until golden and cooked through. Allow to sit for a few mins before serving.
TO SERVE:

Divide the beef and cheese pie between plates and serve the seeded mesclun salad on the side.