Broccoli, Bacon and Mushroom Pie

clock 15 minutes + 40 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 2 Rashers rindless bacon, diced
  • 1 onion, finely chopped
  • ¹/₃ bunch parsley, stalks and leaves separated and finely chopped
  • 3 cloves garlic, crushed
  • 2 Tbsp rosemary leaves, chopped
  • 350g button mushrooms, halved
  • 2 Tbsp plain flour
  • 1 cup chicken stock
  • 1 cup milk
  • 2 heads of broccoli, cut into small florets and stalks thinly sliced
  • 8 Sheets filo pastry, halved
  • ¹/₂ cup finely grated Parmesan cheese
  • Oil spray
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  • 1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 2.5L casserole dish.

  • 2. In a large saucepan, heat oil over a medium heat. Cook bacon for 3-4 minutes, or until fat has rendered. Mix in onion, parsley stalks, garlic and rosemary, then cook for 4-5 minutes, or until softened.

  • 3. Add mushrooms and cook, stirring, for 4-5 minutes. Add in flour, stir, then cook for 1 minute. Remove from heat.

  • 4. In a separate jug, combine stock and milk and gradually add to the mushroom mixture.

  • 5. Return to the heat and simmer for 3 minutes or until sauce thickens. Add broccoli and parsley leaves and stir through. Season with salt and pepper.

  • 6. Transfer mixture to the casserole dish. Spray individual filo sheets with oil and sprinkle with Parmesan. Carefully pick up each sheet of filo and lightly scrunch sheets over filling.

  • 7. Place pie in the oven and bake for 15-20 minutes. Serve immediately.


  • • Energy 1936Kj • Protein 22g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 45g • Sugars 8g • Sodium 817mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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