This pie recipe is the perfect comfort food or winter warmer. It is packed full of robust flavours and a hearty sauce with ‘melt in the mouth’ tender meat. The combination of the slow-cooked beef and mushrooms topped with delicious flaky filo pastry is honestly a combination made in heaven!
If you have picky eaters, I promise you they won’t even know there’s kale inside, the slow cooking makes it almost melt away.
But you absolutely could swap it for spinach or another green leafy vegetable that they enjoy
If you are dairy free, just double check that you’re filo pastry doesn’t contain any dairy. Some do and some don’t
I haven’t tried a gluten free version, but you absolutely could try using gluten-free pastry. If you do, please let me know how it goes
This recipe is perfect for meal prep and can be done in a few different ways.
Option 1: Make the sauce in bulk, freeze half and use it to make pies another day.
Option 2: Make the sauce in bulk, and create another meal by serving it with mashed potato and steamed greens
Option 3: Double the entire recipe and freeze half of the pies for a quick and easy meal another day
This healthy Steak Kale and Mushroom Filo Pastry Pie recipe is definitely a few more steps than my usual recipes, but it’s totally worth it!
Steak Kale and Mushroom Filo Pastry Pies
- 2 tsp olive oil
- 400 g mushrooms sliced
- 10 g sage finely chopped
- 1 onion diced
- 1 tsp garlic finely chopped
- 1 pinch salt
- 1 pinch pepper
- 600 g chuck steak diced into 2cm pieces
- 1/4 cup flour
- 2 tbsp tomato paste
- 4 cups salt reduced beef stock
- 1 cup red wine
- 140 g kale chopped
- 7 sheets filo pastry
- 2 tbsp olive oil
- 1 egg lightly beaten
- 1 tbsp sesame seeds
- In a large saucepan, heat 1tsp of the olive oil. Add the mushrooms, sage, onion, garlic, salt and pepper and sauté for 3-5 minutes or until soft. Then transfer to a bowl.
- In a bowl or bag, toss the diced beef with the flour, lightly coating the beef.
- In the same large saucepan, on medium to high heat, add the other 1tsp of olive oil with the steak. Allow the steak to brown, for ~8 minutes.
- Add the mushroom mix back to the pan, along with the tomato paste, beef stock, red wine and kale. Bring to the boil, cover and then continue to cook for 2 1/2 hours.
- Preheat an oven to 180 degrees. If using frozen filo pastry (like I did), allow it to thaw so that it is pliable.
- Lightly brush your tin with olive oil and layer 1 sheet of filo pastry on the bottom, lightly brush the pastry with olive oil and repeat for 2 more sheets.
- Spoon in the beef mixture and layer 1 sheet of pastry on top, lightly brushing it with olive oil. Repeat this for 3 more sheets (I curl up the last sheet to give the top some texture)
- Brush the tops with the egg, and sprinkle on the sesame seeds before baking for 25 minutes, or until golden on top