recipes
Beef Casserole with Filo Dumplings
A beef casserole ready in 20 minutes served with a light pastry dumpling.
serves 4
10 min prep
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ingredients
| 500g rump steak, cut into strips 575g jar Leggo's Pasta Sauce - Napoletana 1 large potato, peeled and chopped 2 medium carrots, peeled and chopped 1½ cups frozen Birds Eye Garden Peas 4 sheets filo pastry |
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instructions
step 1
Cook steak in a non-stick frying pan for 2-3 minutes until browned. Remove from pan. Add Leggo's Pasta Sauce, potatoes, carrots and frozen Birds Eye Garden Peas to the pan, cover and simmer for 20 minutes, stirring occasionally.
step 2
Fold each sheet of filo pastry in half lengthwise then again to form a long strip. Roll up into a decorative bundle. Place on a baking paper lined tray, lightly spray with oil. Cook in a preheated oven at 180°C for 10 minutes until golden brown.
step 3
Return beef to pan and simmer for 2 minutes. Serve beef casserole with filo pastry.
recipe tip
Make pastry cases by pressing pastry into a muffin pan and cook as above. Serve casserole in pastry cases.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1600kJ (383Cal) | 385kJ (92Cal) |
| Protein | 36.0g | 8.6g |
| Fat - Total | 10.8g | 2.6g |
| - Saturated | 3.0g | 0.7g |
| Carbohydrate | 30.7g | 7.4g |
| - Sugars | 8.4g | 2.0g |
| Dietary Fibre | 8.7g | 2.1g |
| Sodium | 849mg | 204mg |
| Potassium | 1150mg | 277mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Beef Casserole with Filo Dumplings
Beef Casserole with Filo Dumplings
A beef casserole ready in 20 minutes served with a light pastry dumpling.
ingredients
500g rump steak, cut into strips
575g jar Leggo's Pasta Sauce - Napoletana
1 large potato, peeled and chopped
2 medium carrots, peeled and chopped
1½ cups frozen Birds Eye Garden Peas
4 sheets filo pastry
instructions
step 1
Cook steak in a non-stick frying pan for 2-3 minutes until browned. Remove from pan. Add Leggo's Pasta Sauce, potatoes, carrots and frozen Birds Eye Garden Peas to the pan, cover and simmer for 20 minutes, stirring occasionally.
step 2
Fold each sheet of filo pastry in half lengthwise then again to form a long strip. Roll up into a decorative bundle. Place on a baking paper lined tray, lightly spray with oil. Cook in a preheated oven at 180°C for 10 minutes until golden brown.
step 3
Return beef to pan and simmer for 2 minutes. Serve beef casserole with filo pastry.
serves 4 10 min prep recipe tip
Make pastry cases by pressing pastry into a muffin pan and cook as above. Serve casserole in pastry cases.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au