Epic Steak and Vegetable Pie with Filo Pastry

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

1. Spray a saucepan with some cooking oil spray over medium-high heat, add the onion and fry for a couple of minutes, until translucent.
2. 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)
3. Add in the balsamic vinegar to deglaze the pan and heat until it reduces down and gives the onions and deep colour.
4. 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

1. 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.
2. 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.
3. 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.
4. Taste and season with salt and black pepper as needed
5. Preheat oven to 180c/fan 160c/350f (gas mark 4)
6. 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.
7. Lightly brush the top with beaten egg and spray over the top with cooking oil spray.

1. Place in the oven and bake for approx 20 minutes, filo pastry should be lovely and golden on top.
2. Serve and enjoy!!

Own Pressure cooker?

1. If so you can cook the beef stage of this recipe in your pressure cooker to save some time.
2. Brown the beef, onion and carrots as per the stove method above, add in the homemade gravy, stir to combine.
3. 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.
4. Taste and season with salt and black pepper as needed.
5. Then follow steps for the pie topping and finish in the oven.
6. 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