Instant Pot Steak and Mushroom Pie

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.