Well, that was before I realised that this week is National Pie Week, so I am afraid folks you are going to have to make do with the slightly below par photo and you will just have to believe me that this is a super yummy pie that you just HAVE to make this week in celebration of such a fabulous food genre.
And if you’re not already convinced, it’s from the queen of cooking – Mary Berry’s Absolute Favourites. A super tasty beef pie…
ingredients (serves 6)
- 3 tbsp olive oil (plus some for brushing)
- 2 onions, chopped
- 1kg (2lb 3oz) lean minced beef
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 2x 400g tins of chop tomatoes
- 4 tbsp tomato puree
- 1 tsp sugar
- 500g (1lb 2oz) courgettes, cut into 1cm slices
- 300g (11oz) full-fat cream cheese
- 1 tbsp snipped chives
- 1 tbsp chopped parsley
- 100g (4oz) Cheddar cheese, grated
- 1x 190g jar of roasted peppers in oil, drained and cut into large pieces (I actually used less than this, but work to taste)
- 8 sheets of filo pastry
- Freshly ground black pepper
You will need a shallow 2-litre (3 1/2 pint) ovenproof dish. Preheat the oven to 180c /160 fan / Gas 4.
Heat 1 tbsp of the oil in a non-stick, ovenproof frying pan and fry the onions over a high heat for a couple of minutes. Add the mince to the pan and brown all over for 4-5 minutes, breaking up the larger lumps with a wooden spoon. Stir in the garlic and sprinkle over the flour, then mix in the chopped tomatoes, tomato puree and sugar and season with salt and pepper.
Bring to the boil, cover with a lid and transfer to the oven to cook while you prepare the rest of the pie (for about 30 minutes or so).
Heat the remaining oil in a separate frying pan, add the courgettes and fry over a high heat until golden (for around 4 – 5 minutes) – you may need to do this in batches. Season with salt and pepper and set aside.
Place the cream cheese in a bowl, add the herbs and season with salt and pepper, stirring to combine.
Remove the cooked mince from the oven and increase the temperature to 200 c / 180 c fan / Gas 6. Spread the mince over the base of the ovenproof dish and leave to cool. Dollop the cream cheese mixture over the top of the meat and scatter over the grated Cheddar, arrange the courgettes over the cheese and lay the peppers on top.
Scrunch up the filo on top of the pie and brush with some olive oil (I stole this method from elsewhere and used instead of Mary’s prescribed method. Risky, I know, but it works).
Slide the pie on to a baking sheet and place in the oven to bake for 25 – 30 minutes until golden and bubbling. If it starts to get too brown while it is cooking, cover with a sheet of foil.
Serve hot with a salad. And devour.