Homemade steak and mushroom pie topper

Kris wanted a pie so i made a heathier but gorgeous version!


Can’t wait to go home and demolish this! I will be having mine just with veg. The recipe serves 6 people but in our house Kris will have 3 portions on its own! The recipe is adapted from the weight watchers website.

1/2 tsp coconut oil
800g diced beef (i used aldi’s)
1 medium carrot diced
1 large onion
150g of mushrooms (i used closed cup)
1 vegetable stock cube in 450 mls of boiling water
2 x tbl of dried parsley
2 x tbl of cornflour with 3 to 4 tsp of water added
1 x puff pastry (can use lighter version for less calories)
1 tbl skimmed milk

Melt the coconut oil in a large pan. Add the diced beef slowly and brown off for 3 to 4 mins. Add the onion and cook for another 3 to 4 mins.

Then add the mushrooms, carrot, stock, parsley and simmer on the hob for 1 and 1/2 hours. Keep stirring every now and then and add more water if necessary.


Once this time is up then add the cornflour for 1 minute to thicken the sauce. Transfer to a pie dish and cover with the puff pastry. Trim any excess and throw away. Brush over with skimmed milk. Place in oven at 180°c for 20 mins untill pastry is puffed and golden.



You could add sweet potato mash or normal mash potato and veg just have a smaller portion of pie. Or do what i did and have just with a plate of veg to accompany the pie. For less calories just have less pastry!

Let me know if you try this one. Super simple and can be frozen too . Great to make as a batch for later on in the month.  A real winter dish.

Enjoy xxx

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