Beef, Zucchini and Potato Filo Pie

There’s nothing like a warming pie once the weather turns cold, and this recipe that favours flaky pastry, hearty flavours and fresh herbs will win over the entire family.


  • 2 filo pastry sheets, kept under a damp cloth
  • 1 tbs sunflower oil
  • 400g beef mince
  • 1 large zucchini, halved, diced
  • 2 large white potatoes, peeled, diced
  • 2 tbs sundried tomatoes, drained, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2-3 fresh thyme sprigs
  • 1 tbs olive oil


Step 1.
Preheat the oven to 190°C (375F).

Step 2.
Line a 20cm (8-inch) fluted ceramic pie dish with the filo pastry sheets, overlapping them as necessary to fit and trimming the excess if needed.

Step 3.
Heat the sunflower oil in a large saucepan set over a moderate heat until hot. Season the beef mince with salt and pepper before adding to the saucepan, browning all over and breaking up with a wooden spoon.

Step 4.
Remove from the heat and stir in the zucchini, potatoes, sun-dried tomatoes and dried herbs. Season to taste, then spoon the mixture into the lined pastry. Top with the fresh thyme and drizzle with olive oil.

Step 5.
Bake for 25-30 minutes, or until the pastry is golden brown and crisp at the edges. Remove from the oven and let cool briefly before serving with tomato sauce and salad.

Serves 4