- List Of Ingredients
- 2 tbsp coconut oil
- 1.25kg rump steak, chopped into large chunks
- 1 tsp butter
- 1 onion, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 12 mushrooms, roughly chopped
- 2 sprigs of thyme
- 1 bay leaf
- 1½ tbsp tomato puree
- 3 tbsp Worcestershire sauce
- 500ml beef stock
- 1 tbsp cornflour
- large handful of parsley, roughly chopped
- 4 sheets of filo pastry
- drizzle of olive oil
- steamed greens, to serve
- Longer recipe
Preheat your oven to 190°C (fan 170°C, gas mark 5).
Melt half of the coconut oil in a large pan or casserole dish over a high heat. Add half of the meat to the pan, brown it all over and remove to a plate. Repeat the process with the remaining coconut oil and meat.
Dollop the butter into the same pan and melt it over a medium to high heat. When bubbling, add the onion, celery, carrot and mushrooms and fry, stirring occasionally, for about 5 minutes. Drop in the thyme and bay leaf and continue to fry for another minute.
Return the cooked meat to the pan and squeeze in the tomato puree. Stir-fry for 1 minute and then pour in the Worcestershire sauce and stock. Bring to a gentle simmer.
Mix the cornflour with 1 tablespoon of water and then stir it into the beef mixture. It should thicken pretty quickly. Stir the parsley into the mixture and tip the whole lot into a baking dish and leave to cool for 10 minutes.
Take the filo pastry out of the fridge, crumple the individual sheets into loose balls and place straight on top of the cooling stew so that it is entirely covered.
Drizzle the pastry with olive oil and then bake in the oven for 20 minutes, or until the pastry is browned and crisp.
Serve up with mounds of steamed green veg.