Beef & Carrot Fillo Pie

Cook Time 3 hours

Servings 4-6


3 tbs. olive oil
1.2 kg piece of chuck steak or gravy beef, cut into 4 cm cubes
1 onion, sliced
2 tbs. flour
200ml. port
800ml beef stock
1 bouquet garnis (thyme, parsley, bay leaf tied together)
4 carrots, peeled and cut into thick rounds

3 pieces of fillo pastry
25g butter, melted


Heat oil in a heavy based casserole pan and add the beef and onions and sear until golden brown. Season it with salt and pepper and then sprinkle in the flour. Cook off the flour before adding the port followed by the beef stock and bouquet garnis. Bring to boil and then turn down to a simmer and cook for 30 minutes.

Now add the carrots and cook for a further 2 hours or until the meat is very soft and the sauce has thickened.

Pre heat the oven to 190C.

Butter each layer of fillo pastry and sandwich together. Arrange on top of the stew so it is completely covered and bake into the oven for 15 minutes or until golden brown


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