Steak and Mushroom Pie
If there's one comfort food we never stop craving, it's good old fashioned pie. This Steak and Mushroom Pie is a slimming-friendly version that won't derail your healthy lifestyle goals. Get ready to reintroduce pie night!
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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
Preheat the oven to 160ºC. Spray a casserole pan with low-calorie cooking spray and set on a medium heat. Then add the beef and fry for 5 minutes, until browned on all sides. Add the onion and mushrooms, and fry for a further 5 minutes.
Step 2
Add the stock cube to the water and stir until dissolved. Then pour into the pan — along with the red wine vinegar, Henderson’s relish, tomato puree, and stock pot.
Step 3
Add the cornflour to the cold water and mix until smooth. Pour into the beef mixture and stir well.
Step 4
Cover with a lid and cook in the oven for 1 hour 30 minutes.
Step 5
Pour the pie filling into an ovenproof dish. Increase the oven temperature to 180ºC, and 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 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 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 15-20 minutes in the oven, 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 Steak and Mushroom Pie any other way?
Yes, you can! We’ve cooked our Steak and Mushroom Pie filling using the Instant Pot, which should take around 30 minutes.
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 Steak and Mushroom Pie in the fridge?
Once you’ve served your 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 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 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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Steak and Mushroom Pie
If there's one comfort food we never stop craving, it's good old fashioned pie. This Steak and Mushroom Pie is a slimming-friendly version that won't derail your healthy lifestyle goals. Get ready to reintroduce pie night!
-
Prep Time
10 MINS
-
Cook Time
2 HR
- KCals 527
- Carbs 50G
Instructions
- Preheat the oven to 160ºC. Spray a casserole pan with low-calorie cooking spray and set on a medium heat. Then add the beef and fry for 5 minutes, until browned on all sides. Add the onion and mushrooms, and fry for a further 5 minutes.
- Add the stock cube to the water and stir until dissolved. Then pour into the pan — along with the red wine vinegar, Henderson’s relish, tomato puree, and stock pot.
- Add the cornflour to the cold water and mix until smooth. Pour into the beef mixture and stir well.
- Cover with a lid and cook in the oven for 1 hour 30 minutes.
- Pour the pie filling into an ovenproof dish. Increase the oven temperature to 180ºC, and 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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40 comments
See what others have to say
EmilyFriday 23rd October 2020
When it says to cook for 4 hours then remove the lid and cook for a further hour….does that mean remove the lid at 3 hours or cook for 5 hours total?
HollyFriday 23rd October 2020
Hi Emily, I think you are looking at the slow cooker method? So yes cook for 4 hours with the lid of the slow cooker on then remove the lid and cook for a further hour this is to reduce the sauce or you can also add some cornflour to thicken up if you don’t wish to wait the extra hour. Hope that helps!
Caroline PinchbeckTuesday 11th August 2020
Had this for tea tonight. Cant rate it highly enough. So much flavour. We made the filling up in the slow cooker and the house has smelt amazing. So easy to make up and can be left to cook until needed. Combined with some green vegetables we couldn’t fault it. Would be great in the winter as an easy meal if the filling is set off in the morning.
SharonWednesday 12th August 2020
Hi Caroline, thanks so much for your lovely comment! We’re really pleased that you enjoyed this recipe so much. Thanks for letting us know.
N SmithFriday 6th March 2020
Could I use stewing steak or would I have to use rump/sirloin. Worried about the cost.
Steve CowderoyWednesday 6th May 2020
Hi N Smith, you can definitely use stewing steak in this recipe, hope this helps.
N smithThursday 26th September 2019
Could I add dried red lentils to thicken it up?
HollyThursday 25th June 2020
Hey, You could add red lentils or just some cornflour to thicken up if you don’t wish to wait to reduce the sauce down but remember to adjust the calories/Points.Hope that helps!
N smithTuesday 24th September 2019
Is puff pastry the same as filo? Is it ok to use in this recipe as can’t find any in my shops
Emma TTuesday 24th September 2019
Hi there,
Filo pastry is a very thin type of pastry, you should normally be able to find it with the other pastry in the supermarket, or in the frozen aisle. Puff pastry tends to be higher in calories so just check the nutritional values of whatever you use ????
abbyMonday 27th May 2019
hi, can i make this on the stove and if so how long do i leave it in the pot for? Thanks!
Emma TThursday 20th June 2019
Hi Abby,
It would probably need 2-3 hours on the hob on a very low heat. Make sure you check it often as it will easily catch on the bottom of the pan whilst on the hob ????
Jayde Boyce McQuadeFriday 8th February 2019
Hi, is it 2tbsp of Worcester sauce? I know it’s stated in the receipy as tbsp but it seems a lot? Just want to check it’s no tsp before I go ahead and make it.
Thanks J
HarriTuesday 15th January 2019
Hi Can you please confirm the amount of tomato purée needed… is it half a teaspoon as doesn’t sound a lot. Looking forward to giving this recipe a go. Thanks Harri
Terry LewisMonday 5th November 2018
This is a truly gorgeous pie! The amount of filo is unclear though, as it says 25 sheet not grams, maybe needs a slight alterations for us greedy hopefuls ????
HannahTuesday 30th January 2018
Could I cook this on low in slow cooker rather than high if so how long would I need it to cook for.
Mrs M.A.PaffettSunday 28th January 2018
Want to make chicken and mushroom pie can you refreeze the pastry
KarenSunday 14th January 2018
Made this last week and it is amazing.
Am making another now. I swapped filo for mashed swede, carrot and potato.
Went down a storm with the family.
AmandaSunday 14th January 2018
Hi I’ve made the chicken pie before which was lovely but ended up throwing the rest of the pastry as only needed the wrong sheet? What do you do with leftovers as it seems such a waste? I don’t know if they could be frozen separately? Thanks in advance.
yvonne millsThursday 30th November 2017
Can the filling be cooked in the oven? I don’t have a slow cooker
Mo GriffithsMonday 30th October 2017
First attempt this evening – resounding success + delicious; thank you for the recipe.
Even looked like your picture – sorry couldn’t upload as disappeared before having a chance ????. Would amend slightly with less liquid + definitely thicken on cooker top. Scrummy!
RachelMonday 17th July 2017
I’ve made this before and was amazing! Making it tomorrow for my parents but my mum doesn’t like mushrooms, any alternative suggestions? Many thanks
Emma KenworthyWednesday 7th June 2017
You say 25 filo pastry do you mean grams or sheets?? Really wanna make this tonight
PaulaMonday 15th May 2017
Hi could you freeze this? Thinking of batch baking to freeze some things I make.
KateTuesday 16th May 2017
Hi Paula
You can freeze the filling without any problems, but if you want to freeze the pie you would probably have to freeze it with the raw pastry on top
KathrynSaturday 29th April 2017
Hi, I’m making this tomorrow and I just wanted to confirm the number of filo pastry sheets – surely it’s not 50 sheets for 4 people..?
Thanks xx
KateWednesday 3rd May 2017
Hi Kathryn
I think you are confusing sheets with grams…..the ingredients state you will need one 25g sheet of filo for 2 portions, so 4 portions would equal two 25g sheets (or 50g)
AnneFriday 10th March 2017
Hi can I use sunflower fry light instead
KateFriday 10th March 2017
Hi Anne
Yes you can
AnneWednesday 8th March 2017
180 in oven how long for
AnneWednesday 8th March 2017
Can I put on slow cooker and then in oven with filo on top
AmyTuesday 21st February 2017
Hi, I’m planning on making this, this week but was wondering what sort of temperature to set the oven at to cook the filo pastry topping on? Thank you ????
KateWednesday 22nd February 2017
Hi Amy
It’s 180°C
Becky BottomleyTuesday 17th January 2017
Wow wow wow….If you gave not made this then your missing out on a really fabulous pie! My husband requests this pie every week and gets excited when he lifts the lid on the slow cooker and realises that it’s the steak pie filling! Again another easy meal to make using your slow cooker. Tasty, delicious and filling….it also feels very naughty that your eating it lol! My kids love this meal to so I do t have to cook two separate meals. We cannot wait to try the chicken and mushroom pie next!
KateThursday 19th January 2017
Hi Becky
Glad you (and your husband!!) like it! It’s one of our favourites too.
FrancescaTuesday 3rd January 2017
This looks lovely! Do you think I could use sunflower frylight instead of butter? Or wouldn’t it taste very nice?
HellsSunday 1st January 2017
Hello.
Do you think it would be ok to make the pie mixture and leave it for a day or two then put the filo on and oven bake it?
I am thinking I can use the slow cooker in an evening and then make the pie the next evening or the evening after?
Thanks
KateSunday 1st January 2017
Hi Hells
Yes you can make the pie filling in advance then just top it with the filo when you’re ready to cook it 🙂
Rebecca BottomleyFriday 28th October 2016
I cooked this for tea tonight and it was divine and felt so naughty! Proper comfort food that was easy to cook and so tasty!
KaySaturday 11th February 2017
Hi Rebecca, I’m so glad you liked it!! ????
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