yield: SERVES 4 prep time: 20 MINUTES cook time: 2 HOURS 30 MINUTES total time: 2 HOURS 50 MINUTES
Epic Steak and Vegetable Pie with a delicious golden filo pastry topping – tender pieces of beef with carrots and onion in a deliciously rich homemade gravy.
Ingredients
For the gravy pie filling
- 400g (14oz) of onion, diced finely
- 2 cloves of garlic, crushed
- 2 tablespoons of balsamic vinegar (good quality)
- 1 tablespoon of tomato puree (paste)
- 480ml (2 cups) of beef stock
- pinch of dried thyme
- salt and black pepper
- cooking oil spray (I used olive oil)
For the pie
- 600g (21oz) of stewing beef, raw (trimmed of all visible fat)
- 1 small onion, finely diced
- 2 medium carrots, chopped
- salt and black pepper
- 4x23g sheets of filo pastry (12 syns) – tear in half (so you have 8 smaller sheets)
- 1 egg, beaten
- Cooking oil spray
Instructions
For the gravy in the pie filling
- Spray a saucepan with some cooking oil spray over medium-high heat, add the onion and fry for a couple of minutes, until translucent.
- Add in the garlic and continue to fry until the onions are softened (add in a little bit of stock if needed to prevent burning)
- Add in the balsamic vinegar to deglaze the pan and heat until it reduces down and gives the onions and deep colour.
- Add in the tomato puree (paste), beef stock, a pinch of thyme and bring to a boil, reduce heat, cover and simmer for 15-20 minutes, then add to a blender and blend until smooth set aside. (can use a stick blender if you prefer). If you gravy has reduce down too much and is really thick, you will need to loosen slightly with a bit more stock.
For the pie
- Season the beef with salt and black pepper, spray a deep frying pan over medium-high heat with some cooking oil spray, add the beef in two batches and fry until browned. Set aside.
- Spray with some cooking oil spray add the onion and carrots and fry for a couple of minutes. Add in a couple of tbs of water to deglaze the pan.
- Add back in the beef (with all juices that released when you set aside) and then pour in the gravy. Bring to a boil and then reduce heat to low, cover and simmer for 1 hour and 30 minutes, until meat is lovely and tender.
- Taste and season with salt and black pepper as needed
- Preheat oven to 180c/fan 160c/350f (gas mark 4)
- Add the beef, vegetables and gravy to an ovenproof dish. Then lightly crumple up one ½ of a filo sheet and place on top of the pie filling. Repeat with remaining filo pastry.
- Lightly brush the top with beaten egg and spray over the top with cooking oil spray.
- Place in the oven and bake for approx 20 minutes, filo pastry should be lovely and golden on top.
- Serve and enjoy!!
Own Pressure cooker?
- If so you can cook the beef stage of this recipe in your pressure cooker to save some time.
- Brown the beef, onion and carrots as per the stove method above, add in the homemade gravy, stir to combine.
- Add lid, closing valve (if not self-sealing), set to manual high pressure for 25 minutes, once cooking time is complete, let the pressure release naturally for 10 minutes and then you can release any remaining pressure.
- Taste and season with salt and black pepper as needed.
- Then follow steps for the pie topping and finish in the oven.
- Serve and enjoy!!
Notes
This recipe is gluten free, dairy free, Whole30, Slimming World and Weight Watchers friendly
- Slimming World – 3 syns per serving
- WW Flex/Freestyle Smart Points – 5 per serving
*Suitable for freezing – filling only, I recommend freezing without the filo pastry topping and add the pastry when ready to cook