Steak and Mushroom Pie
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Prep Time
10 MINS
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Cook Time
2 HR
- KCals 527
- Carbs 50G
Ingredients
Pie Filling
- low calorie cooking spray
- 400 g lean diced stewing steak
- 2 onions peeled and diced
- 250 g mushrooms, quartered
- 300 ml boiling water
- 1 beef stock cube
- 1 tbsp red wine vinegar
- 2 tbsp Henderson's relish or Worcestershire sauce
- 1 tbsp tomato puree
- 1 beef stockpot
- 1 tsbp cornflour
- 1 tbsp cold water
- 2 sheets ready rolled filo pastry (approx 45g per sheet)
Pastry Top
- 25g sheet filo pastry
- low calorie cooking spray
Instructions
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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.
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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.
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Add the cornflour to the cold water and mix until smooth. Pour into the beef mixture and stir well.
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Cover with a lid and cook in the oven for 1 hour 30 minutes.
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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.
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Scrunch the filo pastry sheets and lay on-top of the pie filling. Spray with low-calorie cooking spray.
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Place in the oven, and cook for 15-20 minutes — until golden brown and crisp. Serve with your choice of accompaniment.