Steak and Mushroom Kataifi Pie

Serves 4-6
Time 1 hour


1 carrot, diced
1 onion, diced
1 stick celery, diced
4 cloves garlic, chopped
100g mushrooms, chopped
125g butter
1kg beef rump, diced
2 tbsp plain flour
2 tbsp extra virgin olive oil
150ml red wine
¼ cup Worcestershire sauce
800ml beef bone broth or stock, divided in two


1 x 375g packet kataifi pastry
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
100g butter, melted


In a large sauté pan or pot, add the carrot, onion, celery, garlic, mushroom and butter and stir to coat as the butter melts. Sweat off for 5-7 minutes until softened.

In a bowl, season the beef with salt and pepper and coat evenly in the flour. Heat a large frypan over medium-high heat, drizzle in the olive oil and add the beef and cook until browned all over. Add any remaining flour to the vegetables and stir through until combined.

Add the red wine, Worcestershire sauce and half the beef bone broth or stock to the vegetables. Stir to combine, then pour the remaining beef broth or stock into the pan with the beef and stir to incorporate all the pan juices. Pour the beef mixture into the pot with the vegetables. Reduce heat to a simmer and cook, uncovered, for about 15 minutes until thickened and reduced.

Preheat the oven to 190°C.

Place the kataifi pastry in a bowl and roughly cut up with scissors. Using your hands, mix in the rosemary, thyme and melted butter.

Pour the beef mixture into a ceramic pie dish and arrange the kataifi evenly on top, ensuring all of the filling is covered. Bake in the oven for 35 minutes, until golden and crispy on top.