Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

Ingredients

• To tasteLow-calorie cooking spray
• 400 gLean diced stewing steak
• 2Onions, peeled and diced
• 250 gMushrooms, quartered
• 300 mlBoiling water
• 1Beef stock cube
• 1 tbspRed wine vinegar
• 2 tbspHenderson's relish or Worcestershire sauce
• 1 tbspTomato purée
• 1Beef stockpot
• 1 tbspCornflour
• 1 tbspCold water
• 2 sheets (approximately 45 g per sheet)Ready-rolled filo pastry

Instructions

1. 1

   Brown the beef

   Preheat the oven to 160°C. Spray a casserole pan with low-calorie cooking spray and place it over a medium heat. Add the beef and fry for 5 minutes, turning until browned on all sides. Add the onion and mushrooms and fry for another 5 minutes.

2. 2

   Add the stock

   Stir the beef stock cube into the boiling water until dissolved. Pour it into the pan with the red wine vinegar, Henderson's relish or Worcestershire sauce, tomato purée and beef stockpot.

3. 3

   Thicken the gravy

   Mix the cornflour with the cold water until smooth. Pour this into the beef mixture and stir well.

4. 4

   Cook the filling

   Cover the pan with a lid and cook in the oven for 1 hour 30 minutes.

5. 5

   Prepare the pie

   Transfer the filling to an ovenproof dish. Raise the oven temperature to 180°C and let the filling cool slightly while the oven heats.

6. 6

   Add the filo

   Scrunch the filo pastry sheets and lay them over the pie filling. Spray the pastry with low-calorie cooking spray.

7. 7

   Bake until crisp

   Bake for 15–20 minutes, until the filo is golden and crisp. Serve with an accompaniment of your choice.

What is steak and mushroom pie?

Steak and mushroom pie is a British comfort-food classic: beef and mushrooms are cooked in savoury gravy and served beneath pastry. This version uses filo on top rather than enclosing the filling in a pastry case.

The long, covered oven cook gives the stewing steak time to become tender, while a short, hotter bake crisps the pastry just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 55g protein, 50g carbs, 11g fat.

The steak supplies most of the protein, while the filo pastry and cornflour contribute carbohydrates. Fat comes mainly from the beef, with the cooking spray used to brown the ingredients and coat the pastry. Serve with a generous portion of vegetables to round out the plate.

Build a savoury filling

Beef: Browning the diced steak first adds colour and a deeper savoury flavour to the filling.

Mushrooms and onions: Fry them with the beef for 5 minutes before adding the stock mixture, so they begin to soften and take on the pan's flavours.

Seasoning: Stock cube, stockpot, vinegar and relish or Worcestershire sauce provide the gravy's savoury, tangy base.

Get the gravy right

Stock: Dissolve the cube in the boiling water before adding it to the pan, and stir in the stockpot with the other flavourings.

Cornflour: Mix it with cold water until smooth before adding it to the filling. This helps it blend into the liquid without lumps.

Cook the beef until tender

Covered cooking: Keep the casserole covered during its 1 hour 30 minutes in the oven at 160°C. The covered pan helps the filling cook gently in its liquid.

Doneness: Check that the beef is tender before transferring the filling. If it still feels firm, it may need more cooking time.

Keep the filo crisp

Cooling: Let the filling cool slightly while the oven heats to 180°C. This also gives you a chance to handle the pastry without rushing.

Topping: Scrunch the filo sheets loosely over the filling and spray them with low-calorie cooking spray. Bake for 15–20 minutes, watching for a crisp, golden finish.

Choose an accompaniment

Vegetables: Serve the pie with peas, green beans or another vegetable side for freshness alongside the rich gravy.

Potatoes: If you want a more substantial meal, add boiled or mashed potatoes, keeping in mind that the pie already includes a pastry topping.

Recipe notes & tips

• Cut the steak into evenly sized pieces so it browns and cooks at a similar pace.
• Brown the beef in batches if the pan is crowded, to help it colour rather than steam.
• Stir the cornflour into cold water until no lumps remain before adding it to the pan.
• Let the filling cool slightly before laying the filo on top.
• Check the pastry from 15 minutes onwards, as it can brown quickly.
• Serve the pie soon after baking for the crispest filo.

Variations

• Use Worcestershire sauce: Choose it instead of Henderson's relish for a familiar savoury tang.
• Add herbs: Stir chopped thyme into the filling for a fragrant note.
• Add root vegetables: Include diced carrot with the onion for a sweeter, heartier filling.
• Try a mixed mushroom topping: Use a mixture of mushroom varieties, keeping the total at 250 g.
• Make individual pies: Divide the filling between ovenproof dishes and top each with filo.

Common mistakes to avoid

• Crowding the pan: The beef can steam rather than brown; work in batches if needed.
• Lumpy gravy: Cornflour added straight to the filling may clump; mix it with cold water first.
• Uncovered oven cooking: The method calls for a lid during the long cook; cover the casserole to keep the filling from drying out.
• Filo pressed flat: A tightly packed topping is less likely to crisp evenly; scrunch the sheets loosely.
• Overbaking the topping: Filo can darken quickly; check it during the 15–20 minute bake.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat until piping hot throughout; the filo may lose some crispness after storage.

Frequently asked questions