This beef pie with filo pastry is a savory, satisfying dish where a rich, slow-cooked beef filling is encased in layers of crisp, golden filo. The contrast between the tender, saucy meat and the shatteringly crisp pastry makes it a truly special meal. It’s a wonderful twist on a classic British pie, using lighter filo instead of shortcrust or puff pastry, which makes it quicker to assemble and delightfully crunchy.
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use more broth)
- 2 tbsp (30 g) tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 8 sheets filo pastry, thawed if frozen
- 4 tbsp (60 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, brown the beef cubes on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
- In the same pot, add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme, and bay leaf. Return the beef to the pot.
- Bring the mixture to a simmer, then cover and transfer to the oven. Cook for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened. Remove from the oven and discard the bay leaf. Season with salt and pepper to taste. Let the filling cool slightly while you prepare the filo.
- Increase the oven temperature to 375°F (190°C).
- Brush a 9-inch (23 cm) pie dish or deep tart pan with some of the melted butter. Lay one sheet of filo pastry in the dish, pressing it gently into the bottom and up the sides, letting the excess hang over the edge. Brush the filo with melted butter. Repeat with 4 more sheets, buttering each one and rotating slightly so the overhang covers the dish evenly.
- Spoon the beef filling into the filo-lined dish, spreading it evenly.
- Fold the overhanging filo sheets over the filling. Brush with more butter. Take the remaining 3 sheets of filo, crumple them loosely, and place them on top of the pie to create a decorative, crispy top. Brush with the remaining butter.
- Place the pie on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the filo is golden brown and crisp. Let rest for 10 minutes before slicing.
Tips
- Keep filo covered: Filo pastry dries out quickly. Keep the sheets you’re not using covered with a damp cloth while assembling.
- Don’t skip browning: Browning the beef in batches is crucial for developing deep flavor. Don’t crowd the pan, or the meat will steam instead of brown.
- Make ahead: The beef filling can be made up to 2 days in advance. Store it in the refrigerator, then assemble the pie when ready to bake.
- Substitutions: If you don’t have red wine, use an extra cup of beef broth. You can also add mushrooms or peas to the filling for extra vegetables.
Serving Suggestions
Serve this beef pie with a simple green salad dressed with a light vinaigrette, or with creamy mashed potatoes to soak up the rich sauce. Steamed green beans or roasted root vegetables also make excellent sides.
Variations
This recipe is versatile. For a lamb version, substitute lamb shoulder or leg for the beef. You can also add a teaspoon of smoked paprika or a pinch of chili flakes to the filling for a smoky or spicy kick. For a vegetarian version, replace the beef with a mix of mushrooms and lentils, and use vegetable broth.
Storage and Reheating
Store leftover beef pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. The filo will lose its crispness upon refrigeration; reheating in the oven will help restore some of it. You can also freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use puff pastry instead of filo? Yes, you can substitute puff pastry. The texture will be different—more buttery and tender—but it will still be delicious. Adjust the baking time according to the puff pastry package instructions.
Why is my filo pastry soggy? Soggy filo is usually caused by a wet filling or not baking long enough. Ensure the filling is thick and not overly liquid. Also, brush each layer with butter thoroughly to create a barrier.
Can I make this pie in a different size dish? Yes, you can use a 9-inch pie dish, a deep 10-inch tart pan, or even make individual pies. Adjust the amount of filo accordingly—you’ll need enough to cover the top and bottom.
How do I know when the beef is done? The beef is done when it is fork-tender and easily shreds. This usually takes 1 ½ to 2 hours of braising. The internal temperature of the beef should reach at least 145°F (63°C) for safety, but for tenderness, it needs to be cooked longer until it falls apart.
Can I add cheese to the filling? Absolutely. A sprinkle of grated cheddar or crumbled blue cheese over the filling before adding the top layer of filo would be a great addition.
What if I don’t have a pie dish? You can use a cast-iron skillet or a baking dish of similar size. Just make sure it’s oven-safe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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