Mary Berry Beef and Aubergine Filo Pie
Completed with a crispy, golden filo topping, Mary Berry beef and aubergine filo pie is incredibly straightforward to prepare.
Ideal for a group gathering, you can prepare it in advance and bake it when ready to serve. If desired, you can substitute courgettes for the aubergine. The use of filo pastry makes for an effortlessly simple topping. Any excess filo can be frozen; just wrap it securely, and it will be ready for another occasion.
Ingredients
- 4 tablespoons sunflower oil
- 2 onions diced
- 400 g 14oz lean minced beef
- 3 garlic cloves finely grated
- 1 tablespoon tomato purée
- 2 tins 800 grams tomatoes, chopped
- ½ teaspoon sugar
- 2 small aubergines cut into slices 1cm (½in) thick
- 1 tub 280 grams full-fat cream cheese
- 4 tablespoons fresh parsley chopped
- 1 tbsp fresh thyme chopped
For the filo topping:
- 4 large sheets of filo pastry
- 30 grams 1 ounce butter, melted
Instructions
- Preheat the oven and prepare a baking sheet and a shallow dish. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large baking sheet with non-stick baking paper. Also, prepare a shallow round dish about 28cm (11in) wide with a capacity of about 1.75 litres/3 pints.
- Sauté onions with tomatoes, garlic and sugar Heat half of the oil in a large frying pan over medium heat. Sauté the onions for 3–4 minutes. Add the mince and brown over high heat, breaking it up with two wooden spoons. Add two-thirds of the garlic and sauté for 30 seconds. Stir in the purée, chopped tomatoes, and sugar, mix well, cover with a lid, bring to a boil, then reduce the heat and simmer for about 1 hour until tender.
- Roast the aubergines. Meanwhile, arrange aubergine slices on the prepared baking sheet, drizzle with the remaining oil, season with salt and pepper, and roast in the preheated oven for 20–25 minutes, turning halfway through, until lightly brown and soft.
- Cream cheese mix. Mix the cream cheese with the remaining garlic and half of the parsley. Season well.
- Mix all pie filling. Season the mince, stir in the thyme and the remaining parsley. Spoon half into the base of the round dish, then arrange a single layer of aubergine slices on top. Dot the cream cheese mixture over the aubergine and spread it out. Top with the remaining mince.
- Cover with filo pastry. Place the filo pastry on a work surface. Brush each sheet with melted butter, then cut the sheets in half to get eight pieces of filo. Roughly scrunch the sheets and arrange them on top of the pie to completely cover the surface.
- Bake. Bake in the preheated oven for 25–30 minutes until the pastry is crisp and brown, and the mince is bubbling.
Notes
- You will need a shallow round dish approximately 28cm (11in) in width, with a capacity of about 1.75 litres/3 pints.
- Can be assembled up to 8 hours ahead.
- Not suitable for freezing.