Use this pie fill­ing as a top­ping for jacket pota­toes or pasta. Freeze half the fill­ing for later.

Homes+ (Australia) - - EASY FOOD -

200g packet frozen spinach, thawed

2 tea­spoons veg­etable or olive oil

1 brown onion, finely chopped

600g lean beef mince

200g but­ton mush­rooms, thinly sliced

2 cloves gar­lic, crushed

¼ cup tomato paste

1½ ta­ble­spoons plain flour

400g can diced toma­toes

1 small beef stock cube

5 sheets filo pas­try

Cook­ing oil spray

STEP 1 Pre­heat oven to 220°C/200°C fan­forced. Squeeze liq­uid from spinach. Heat oil in a large fry­ing pan over high heat. Cook onion and mince, stir­ring, for 4 min­utes or un­til browned. Add mush­room and gar­lic; cook and stir for 3 min­utes or un­til mush­room is ten­der. Add paste and flour; stir for 1 minute or un­til com­bined.

STEP 2 Add toma­toes, spinach and crum­bled stock cube; stir for 2 min­utes or un­til slightly thick­ened. Trans­fer to a 2-litre bak­ing dish.

STEP 3 Place a sheet of filo pas­try on a clean chop­ping board. Spray with oil. Scrunch; ar­range over top of beef mix­ture. Re­peat with re­main­ing pas­try. Spray top with oil. Bake for 10 min­utes or un­til pas­try is golden. Serve.


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