Savory Beef and Vegetable Phyllo Pie Recipe

Savory Beef and Vegetable Phyllo Pie Recipe

Ingredients

For the Filling:

• 1 lb (450g) beef (chuck roast, sirloin, or brisket), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup bell peppers, diced (red, yellow, or green)
• 1 cup mushrooms, sliced
• 1 teaspoon thyme, dried or fresh
• 1 teaspoon rosemary, dried or fresh
• 1/2 cup beef broth
• 1/4 cup red wine (optional, can be substituted with more broth)
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup shredded cheese (cheddar or mozzarella for a melty texture)
• Salt and pepper, to taste

For the Phyllo Pastry:

• 10-12 sheets of phyllo pastry
• 1/2 cup melted butter or olive oil (for brushing between layers)

 

Directions

Preparing the Filling:

1. Sear the Beef:
   Heat olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Add the beef pieces, season with salt and pepper, and brown them on all sides. This step helps to lock in flavor. Once the beef is seared, remove it from the pan and set aside.
2. Cook the Vegetables:
   In the same pan, add a bit more olive oil if needed. Toss in the chopped onions and garlic, cooking them until softened and translucent, about 5 minutes. Add in the diced carrots, bell peppers, and mushrooms. Sauté for another 5-7 minutes, allowing the vegetables to soften and their flavors to meld.
3. Season and Simmer:
   Add the thyme and rosemary to the pan, stirring to combine. Return the beef to the pan, then pour in the beef broth and red wine (if using). Stir in the tomato paste and Worcestershire sauce, mixing everything well. Lower the heat to a simmer, cover the pan, and let it cook for 20-25 minutes. The beef will become tender, and the sauce will thicken as it reduces. Taste and adjust seasoning as needed with salt and pepper.
4. Add the Cheese:
   Once the filling has cooked down and thickened, remove it from the heat. Stir in the shredded cheese and let it melt into the mixture. The cheese will add a creamy, rich texture to the filling.

Preparing the Phyllo Pastry:

5. Prepare the Phyllo Sheets:
   Preheat your oven to 375°F (190°C).
   Lay out your phyllo dough on a clean work surface and cover it with a damp towel to prevent drying out. In a greased or parchment-lined baking dish, begin layering your phyllo sheets one at a time. Brush each sheet lightly with melted butter or olive oil before adding the next one. Aim for 5-6 layers on the bottom.
6. Add the Beef Filling:
   Spoon the beef and vegetable filling into the phyllo-lined baking dish, spreading it evenly across the base. Ensure the filling is not too liquidy to avoid a soggy pie.
7. Top with Phyllo Sheets:
   Continue layering more phyllo sheets on top of the filling, brushing each sheet with butter or oil as you go. Once you’ve used all the sheets, fold the edges inward to seal the pie.
8. Bake the Pie:
   Using a sharp knife, lightly score the top of the phyllo pastry, cutting through the top few layers (this will help with even baking). Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crispy. If the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.

 

Serving the Pie:

9. Rest Before Serving:
   Once the pie is baked to perfection, remove it from the oven and let it rest for about 10 minutes. This will help the filling to set and make slicing easier.
10. Serve and Enjoy:
    Slice the savory beef and vegetable phyllo pie into squares or wedges and serve it warm. This pie pairs beautifully with a fresh green salad, roasted vegetables, or mashed potatoes.

Tips and Variations:

• Filling Flexibility: You can customize the filling by adding or swapping out vegetables, such as zucchini, peas, or spinach, based on your preferences or what you have on hand.
• Phyllo Pastry Handling: Always keep the phyllo sheets covered with a damp towel while working, as they can dry out and tear easily. Be gentle when layering the sheets, as they are delicate.
• Dairy-Free Option: If you prefer a dairy-free version, omit the cheese or use a dairy-free alternative. The pie will still be rich and delicious.
• Leftovers: This pie stores well in the refrigerator for up to 3 days. Reheat it in the oven to restore the crispness of the phyllo dough.

This hearty pie is perfect for a comforting dinner or an impressive meal to serve to guests!