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 back to the pan and squeeze in the tomato puree. Stir-fry for 1 minute and then pour in 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. 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 a loose ball 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 steaming green veg.
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 341 (50%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 227.5mg||70 %|
|Sodium 571.1mg||20 %|
|Potassium 1656.5mg||44 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 12.5g|
|Protein 69.4g||99 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 687
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