600 g lean beef mince
1 tbsp curry powder
2 ½ cup frozen mixed vegies
400 g can diced tomatoes
½ cup water
6 sheets of filo pastry
cooking oil spray
1 tbsp sesame seeds to sprinkle
- Heat a non-stick frying pan over high heat and brown 600g lean beef mince for 5 min, breaking up large lumps with a spoon. Add 1 tablespoon curry powder, cook 1 min. Add 2½ cups frozen mixed vegies, a 400g can diced tomatoes and ½ cup water.
- Bring to the boil, reduce heat to low and simmer for 10 min or until thickened slightly.
- Season to taste, then spoon into a greased shallow 2L ovenproof dish. Spray 6 sheets of filo pastry with oil and scrunch each sheet, place over mince to cover. Sprinkle with sesame seeds.
- Bake at 200°C (180°C fan forced) for 20-25 min or until pastry is golden. Serve with a side salad.