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beef caramelised onion and filo pie

This beef caramelised onion and filo pie represents great value for money and feeds 4 to 6 hungry people. Simple ingredients bring great flavours. Just add your favourite veggies or salad, and don’t forget a glass of wine.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store

beef caramelised onion and filo pie

  • 500g Ritchies Premium Beef mince
  • 4 medium onions, finely sliced
  • 3 tablespoons olive oil
  • 1 tablespoon thyme leaves, finely chopped
  • 1 bay leaf
  • 2 level tablespoons plain flour
  • 1 cup Campbells low salt beef stock
  • 1 cup red wine
  • sea salt and freshly ground black pepper
  • 50g butter melted
  • 10 sheets filo pastry

Using a large frying or sauté pan on a medium low heat, add the olive oil and onions, fry gently stirring occasionally until they are totally soft, brown and caramelised (about 10-15 minutes). Turn the heat up slightly, add the beef mince and thyme and stir constantly breaking up any lumps until the mince has browned. Sprinkle the mince with two level tablespoons of plain flour, stir to combine thoroughly and cook for about 1 minute stirring constantly. Pour in the wine and Campbells low salt beef stock, add the bay leaf. Bring up to a rapid simmer then turn the heat down to medium, simmer stirring occasionally until the liquid has almost totally evaporated and the mince and onions sit in thick brown gravy. Remove the bay leaf and allow to cool slightly.

Preheat oven to 200oC. Grease a 22cm pie dish or spring form cake tin with melted butter, then working fast so the pastry doesn’t dry out, brush filo pastry sheets with melted butter and line the pie dish with the sheets of buttered filo, leaving the ends of the pastry hanging over the sides of the pie dish or cake form. Brush the final layer with butter and fill with the onion and beef mixture. Fold in the edges of the pastry over on top of the mince in a loose and unstructured way (you want the pie to look rustic) finish off the pastry with one last brush of butter and bake immediately in the preheated oven for about 40 -45minutes or until the pastry is golden and crisp. Serve hot, straight from the oven with a flavour filled side like green beans in garlic butter or a rocket and Parmesan salad. Serves 4-6.

beef caramelised onion and filo pie
beef caramelised onion and filo pie
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beef caramelised onion and filo pie
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