Slow Cooker Steak and Mushroom Pie

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 5 minutes, until browned on all sides. Add to your slow cooker pot.

Add the onion and mushrooms, and fry for 4 minutes, until browned on all sides. Add to the slow cooker pot. Then add the stock cube to the water, along with the Henderson’s relish, vinegar, and tomato puree, and stir until dissolved. Pour into the slow cooker pot along with the onions, mushrooms, 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 slow cooker pot.

Cook on high for 4 hours (or on low for 8 hours).

Pour the pie filling into an ovenproof dish. Preheat the oven 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.