Warm yourself with a pot of spicy beef, butterbeans and baby carrots topped with flaky filo pastry. Great as hearty main or late lunch on the weekends. This recipe is a mouthwatering leftovers idea from our slow cooked beef tagine dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Heat the oven to Gas Mark 6, 200°C, fan 180°C. Divide the leftover beef and beans between two small or one medium ovenproof dish. Scrunch each sheet of filo and arrange this on top of each pie. Brush with a little of the melted butter. Mix the carrots with the rest of the butter and the dried coriander. Tip into a roasting tray.
Cook the pies and carrots in the oven for 25 minutes until the pies are golden and the carrots tender.
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Please note that 250g (8oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.