Name: Steak and mushroom pies
Prep time: See below for total cook and prep time
Cook time: 4 hours 30 mins
Yield: 6
Ingredients: 1 onion, finely sliced; 3 celery sticks, finely sliced; 300g chestnut mushrooms, quartered; 3 carrots, peeled and sliced into 2cm rounds; 3-4 sprigs of fresh thyme; 3 garlic cloves, crushed; 400g lean stewing beef, visible fat removed, chopped into 2cm chunks; 2 x 400g cans cannellini beans, drained and rinsed; 1 litre low salt beef stock; 1 tbsp Worcestershire sauce; 150g reduced-fat puff pastry; 1 egg yolk, beaten; 500g spring greens, shredded, to serve

A white bowl with steak, mushrooms, carrots, and beans, puff pastry, and greens

These slow cooked, and pastry topped, steak and mushroom pies, served alongside some perfectly steamed spring greens, are perfect for a tasty evening meal. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

4 hours 30 mins

Nutrition information

Each 597g serving contains (includes serving suggestion)

KCal: 335
Carbs: 31.0g
Fibre: 10.0g
Protein: 25.0g
Fat: 10.0g
(Low)
Saturates: 4.0g
(Low)
Sugars: 11.0g
(Low)
Salt: 1.3g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1 onion, finely sliced
3 celery sticks, finely sliced
300g chestnut mushrooms, quartered
3 carrots, peeled and sliced into 2cm rounds
3-4 sprigs of fresh thyme
3 garlic cloves, crushed
400g lean stewing beef, visible fat removed, chopped into 2cm chunks
2 x 400g cans cannellini beans, drained and rinsed
1 litre low salt beef stock
1 tbsp Worcestershire sauce
150g reduced-fat puff pastry
1 egg yolk, beaten
500g spring greens, shredded, to serve

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Method

Step 1

Preheat your oven to 160°C/fan 140°C/gas 3. Put all the ingredients, except the pastry, egg yolk and spring greens, in a large, flameproof casserole dish and season with pepper. Bring to a simmer on the hob, then cover and cook in the oven for 2 hours.

Step 2

Remove the lid. Stir well and return to the oven, uncovered, for a further 1 hour 30 minutes, adding the beans for the last 20 minutes. Meanwhile, stamp out 12 mushroom shapes from the pastry, weighing no more than 12.5g each, or slice the pastry into 6 x 25g squares. Line a large baking tray with baking paper and lay the pastry shapes on top. Brush with the egg yolk and chill until needed.

Step 3

Remove the casserole dish from the oven, cover and place over your lowest heat on the hob to keep warm. Increase the oven to 220°C/fan 200°C/gas 7 and bake the pastry for 20-25 minutes until puffed and golden. When the pastry is almost ready, steam the spring greens for 2-3 minutes.