Serves: 6 - Prep 30 min Cooking 3 hours 20 mins - Freezable: Freeze the pie filling in an airtight container for up to 2 months. Thaw in the fridge, then continue recipe from step 4.
2 tbsp olive oil
1.7 kg Coles Beef Chuck Casserole Steak, trimmed, cut into 3cm cubes
1 large brown onion, chopped
2 tbsp plain flour
1 tbsp tomato paste
440 ml Guinness
2 beef stock cubes, crumbled
1 carrot, chopped
200 g button mushrooms, quartered
1 dried bay leaf
6 sheets fresh filo pastry
Olive oil spray
Mashed potato, to serve
Steamed Brussels sprouts, to serve
- Heat 1/2 tablespoon of the oil in a large heavy-based saucepan over high heat. Cook one-quarter of the beef for 5 minutes or until well browned. Transfer to a bowl. Repeat, in 3 more batches, with remaining oil and beef. Reduce heat to medium. Add the onion to the pan and cook, stirring, for 5 minutes or until soft.
- Add the flour and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for a further 30 seconds. Gradually add the Guinness, stirring and scraping the base of the pan. Stir in the stock cubes. Return the beef to the pan. Cover and bring to a simmer.
- Simmer, covered, over very low heat for 1 hour. Add carrot, mushroom and bay leaf and cook for 1 hour or until meat is very tender. Uncover and cook for 30 minutes, stirring occasionally, until liquid has reduced and thickened. Cool.
- Preheat oven to 190°C or 170°C fan. Divide the beef mixture among six 1 1/4 cup shallow ovenproof dishes. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Spray 1 filo sheet with oil, then fold it in half crossways. Spray with oil, then fold in half lengthways. Lay filo over filling, scrunching the top and tucking in the sides. Repeat with the remaining filo sheets and dishes.
- Place dishes on a large baking tray. Bake for 15-20 minutes or until pastry is crisp and golden. Serve with mash and Brussels sprouts.