SERVES 2

Supplied Ingredients

400g chuck steak

1 brown onion

100g Swiss brown mushrooms

2 celery stalks

1 carrot

1 beef stock cube

50g tomato paste

2 tsp Italian kitchen herbs*

1 bunch cavolo nero 

8 sheets filo pastry*

60g mixed salad leaves

*Extra supplied, measured amount

Pantry Ingredients

1 tbs plain flour

30ml (1½ tbs) olive oil

30g butter

Equipment

large saucepan

6 litre slow cooker

medium roasting or pie dish

SETP 1: BROWN BEEF

Cut beef into 4cm pieces, dust with flour and season with 1/2 teaspoon salt flakes and pepper, tossing well to coat. Heat 1/2 the oil in a saucepan over medium-high heat, add beef and cook for 5–6 minutes or until browned all over. Remove from pan and place in slow cooker.

SETP 2: PREPARE VEGETABLES

Dice onion into 2cm pieces. Halve mushrooms. Cut celery into 2cm pieces. Cut carrot into rounds. Dissolve stock cube in 250ml (1 cup) boiling water.

STEP 3: COOK VEGETABLES

Return saucepan to heat, reduce heat to medium and add remaining oil, onion, celery, carrot and mushroom to pan. Season with salt and pepper and cook, stirring, for 3–4 minutes or until softened. Add tomato paste and Italian kitchen herbs and bring to a simmer. Transfer to slow cooker with stock. 

STEP 4: SLOW COOK BEEF

Cover slow cooker with lid and cook for 2½ hours or until beef is tender. Remove cavolo nero leaves from their stems, roughly chop and stir through pie filling.

STEP 5: ADD FILO PASTRY

Preheat oven to 200°C fan-forced. When beef filling is almost ready, melt butter and use to brush 1 sheet of filo. Top with a second sheet and scrunch into a nest. Repeat with remaining sheets to make 4 nests. Transfer beef filling to pie dish, top with filo and brush with remaining butter. Transfer to oven and bake for 20 minutes or until pastry is golden.

STEP 6: PLATE UP

Divide pie between plates and serve with salad leaves drizzled with your favourite dressing.