Mushroom & Courgette Pie

Name: Mushroom & Courgette Pie
Yield: 4 Servings
Cuisine: British
Ingredients: 400 g mixed mushrooms; 400 g courgette; 1 Red onion; 2 Carrots; 2 sticks Celery; 10 sprigs Thyme; 20 g Parsley; Bay leaf x 1; 1 tbsp Tomato purée; 50 ml red wine; 250 ml veg stock; 6 sheets Filo pastry; Cooking oil spray

Steve Meynell @cook_23115009

Mushroom & Courgette Pie

Steve Meynell @cook_23115009

Saved

Ingredients

4 Servings

400 gmixed mushrooms
400 gcourgette
1Red onion
2Carrots
2 sticksCelery
10 sprigsThyme
20 gParsley
Bay leaf x 1
1 tbspTomato purée
50 mlred wine
250 mlveg stock
6 sheetsFilo pastry
Cooking oil spray

Saved

Steps

1

Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
2

Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
3

Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
4

Serve with broccoli and kale, topped with lemon juice. Enjoy!