Instant Pot Steak and Mushroom Pie
Pie night just got a whole lot easier (and healthier!) with this Instant Pot Steak and Mushroom Pie! You can have it baked and on the table in just over an hour.
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NutritionPer Serving
- Calories527
- Carbs50g
- Protein64g
- Fat11g
- Saturates3.7g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s nothing quite like a pie, is there? It’s proper comfort food that gives you that lovely “ahhh” feeling with every bite. The only problem is, we all know traditional pies with puff or shortcrust pastry can be a bit heavy on the calories. But not this Steak and Mushroom Pie!
By using filo pastry, you can still get that gorgeous crunch, but in a way that’s lighter if you’re counting calories. And if pastry isn’t your thing? No problem! Top it with mash (potato, carrot, swede, or a mix!) for a colorful twist. However you choose to make it, this pie is a winner for tucking into a homely dinner and still staying on track.
What diets is this Steak and Mushroom Pie suitable for?
This Steak and Mushroom Pie recipe is suitable for dairy-free diets. It can be made gluten-free, as long as you swap out the following ingredients for gluten-free alternatives:
- Beef stock
- Filo pastry
- Worcestershire sauce
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Steak and Mushroom Pie?
No, this recipe doesn’t call for any special ingredients, all you need is an ovenproof dish. If you don’t have one already, scroll down to see the one we’ve linked below.
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How many calories are in this Steak and Mushroom Pie?
There are 527 calories per portion in this Steak and Mushroom Pie, which means it falls into our Special Occasion category. These meals are great if you’re hosting or just fancy something a little more indulgent. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Steak and Mushroom Pie is perfect if you’re following a calorie-controlled diet, and it fits well with any one of the major diet plans, like Weight Watchers for instance.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray your Instant Pot (or pressure cooker) with low-calorie cooking spray and set to Sauté mode. Add the beef, then sauté for 5 minutes, until browned on all sides. Remove to a plate.
Step 2
Add the onions and mushrooms and continue to sauté for a few minutes, until softening. Add the red wine vinegar, Henderson’s relish, tomato puree, stock pot, browned beef, and stock. Give it a good stir.
Step 3
Close the lid and lock the Instant Pot. Set to pressure cook on high for 30 minutes. After 30 minutes, allow the pot to release pressure naturally for 20 minutes.
Step 4
Remove the lid and set the Instant Pot back into Sauté mode. Add the cornflour to the cold water, then mix until smooth. Pour into the beef mixture. Simmer until thickened and reduced.
Step 5
Pour the pie filling into an ovenproof dish. Preheat the oven to 180ºC, then leave the filling to cool slightly while the oven preheats.
Step 6
Scrunch the filo pastry sheets and lay on-top of the pie filling, spray with low-calorie cooking spray.
Step 7
Place in the oven and cook for 15-20 minutes until golden brown and crisp. Serve with your choice of accompaniment.
What could I serve with this Instant Pot Steak and Mushroom Pie?
We think that this Steak and Mushroom Pie is absolutely perfect when served with any of the following dishes:
How do you know when this Instant Pot Steak and Mushroom Pie is cooked?
You’ll need to cook your pie filling until the steak is cooked through and tender, and the sauce has reached your preferred level of thickness. This will take around 1 hour and 20 minutes in your pressure cooker, or until the filo is golden brown and crisp.
Here in the UK, standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep you and whoever it is you’re cooking for safe.
Can I cook this Instant Pot Steak and Mushroom Pie any other way?
Yes, you can! We’ve cooked our Steak and Mushroom Pie filling in the oven, which should take around 2 hours.
You can also cook the filling in a slow cooker on high for 4 hours, or in a pan on the hob on a low heat for around 2-3 hours. If you do decide to cook your filling on the hob, make sure you check it often, as it can easily catch on the bottom if you’re not careful!
How long can you keep this Instant Pot Steak and Mushroom Pie in the fridge?
Once you’ve served your Instant Pot Steak and Mushroom Pie, ideally you should eat it within 4 hours. If you do allow any leftovers to cool, make sure to refrigerate in a container with a lid, and chill. You can keep leftovers of Steak and Mushroom Pie in the fridge for approximately 3 days or so.
Can I freeze this Instant Pot Steak and Mushroom Pie?
Yes, you can! This recipe can be frozen, but we would recommend just freezing the filling and then adding the filo when you’re ready to cook it. Please also remember to do the following;
- Freeze it as soon as it’s cold enough.
- Use a container or bag that’s suitable for freezing.
- Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Instant Pot Steak and Mushroom Pie?
From chilled: Place in an ovenproof dish, loosely cover the top with foil, then place into a pre-heated oven (180°C) for 10 minutes, or until piping hot throughout.
From frozen: Allow the filling to defrost and then add to an ovenproof dish. Preheat the oven to 180°C, then follow the method on the recipe card from Step 6.
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Instant Pot Steak and Mushroom Pie
Pie night just got a whole lot easier (and healthier!) with this Instant Pot Steak and Mushroom Pie! You can have it baked and on the table in just over an hour.
-
Prep Time
10 MINS
-
Cook Time
1 HR 20
- KCals 527
- Carbs 50G
Instructions
- Spray your Instant Pot (or pressure cooker) with low-calorie cooking spray and set to Sauté mode. Add the beef, then sauté for 5 minutes, until browned on all sides. Remove to a plate.
- Add the onions and mushrooms and continue to sauté for a few minutes, until softening. Add the red wine vinegar, Henderson’s relish, tomato puree, stock pot, browned beef, and stock. Give it a good stir.
- Close the lid and lock the Instant Pot. Set to pressure cook on high for 30 minutes. After 30 minutes, allow the pot to release pressure naturally for 20 minutes.
- Remove the lid and set the Instant Pot back into Sauté mode. Add the cornflour to the cold water, then mix until smooth. Pour into the beef mixture. Simmer until thickened and reduced.
- Pour the pie filling into an ovenproof dish. Preheat the oven to 180ºC, then leave the filling to cool slightly while the oven preheats.
- Scrunch the filo pastry sheets and lay on-top of the pie filling, spray with low-calorie cooking spray.
- Place in the oven and cook for 15-20 minutes until golden brown and crisp. Serve with your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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