Beef and venison filo pie

by Michael Catling
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This easy filo-topped pie is a great way to try venison, paired with beef in a rich, stew-like filling.

Some people are uncomfortable cooking and eating venison, but deer is a healthier, more sustainable alternative to farmed meat.

It’s got such a rich flavour that you don’t need to do a whole lot to it, which is why I’ve given it star billing alongside beef shoulder in this quick and easy pie.

Shop-bought filo pastry is faff free and so incredibly pliable that you can get away with ripping a few sheets and generally doing as you please. It always guarantees a super crisp top, plus it’s far lower in calories and saturated fat than puff or shortcrust.

I always have an emergency pack of filo pastry tucked away in the freezer whenever I’m craving a pie like this.

How To Make My Beef And Venison Filo Pie

Tips & Notes To Know

  • Don’t skip the flouring stage: This creates a better caramelised crust on the beef and venison for maximum flavour. It also helps to naturally thickens the sauce as the pie cooks.
  • Make ahead: The filling can be made a day in advance and refrigerated overnight. Simply reheat, top with filo and bake when ready.
  • Keep it rustic with the pastry: Scrunch the filo loosely over the top rather than layering neatly This creates lots of crispy edges, which are the tastiest bits.
  • Wait before serving. Let the pie sit for 5–10 minutes after baking. The filling will thicken slightly and be easier to plate up.

Beef and Venison Filo Pie

Beef and venison filo pie

Serves: 4 Prep time: Cook time:
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Ingredients

1 tbsp plain flour
250g venison shoulder, diced
250g beef shoulder, diced
1 tbsp olive oil
1 red onion, finely chopped
2 medium carrots, peeled and finely diced
3 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
1/8 tsp ground mixed spice
1/4 tsp celery salt
6 juniper berries, crushed
1 tbsp tomato purée (double concentrate)
2 dried bay leaves
250ml beef stock
175ml cranberry or red grape juice (no added sugar)
4 sheets filo pastry
1 medium free-range egg, beaten
1 tsp white sesame seeds

Instructions

Step 1
Mix the plain flour with salt and pepper, and toss with the diced venison and beef to coat. Heat half the olive oil in a large frying pan and add half the meat. Brown over a medium-high heat for 4-5 minutes until nicely caramelised, then remove with a slotted spoon and set aside. Repeat with the rest of the olive oil and venison and beef.

Step 2
Once the venison and beef is browned, add the red onion and carrots to the pan with a splash of water and sauté gently for 10-15 minutes or until softened and starting to colour.

Step 3
Stir in the garlic, rosemary, mixed spice, celery salt, juniper berries, tomato purée and bay leaves and cook for 2 minutes, stirring occasionally.

Step 4
Add the diced beef and venison back to the pan and pour in the beef stock and cranberry juice. Slowly bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 1 hour, stirring occasionally, until the sauce has thickened. 

Step 5
 Take the pan off the heat, season to taste, and discard the bay leaves and juniper berries. Preheat the oven to 180C.

Step 6
Tip the filling into a round pie dish and remove the filo pastry from the fridge. Unwrap and place under a damp tea towel so the filo does not dry out.

Step 7
Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with the beaten egg. Scatter over the sesame seeds and bake in the oven for 20-25 minutes until golden and piping hot. Serve with mashed potato and steamed greens on the side.  

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do You Stop Filo Pastry From Ripping And Cracking?

I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry.

Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand.

As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out.

Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it.

Why Is Glazing Important?

Because we eat with our eyes, and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the finished dish.

Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance, and texture of a wide range of dishes.

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