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Steak and mushroom pies
Slimming World

Steak and mushroom pies

Posted Friday, May 22, 2015   |   2224 views   |   Health & Fitness   |   Comments (0) A proper pastry-topped pie for just 5 Syns. A golden result!

Serves 4
Ready in about 1 hour

Low-calorie cooking spray
600g beef frying steaks, all visible fat removed, cut into bite-size pieces
400g chestnut mushrooms, quartered
2 carrots, peeled and cut into small cubes
200g swede, peeled and cut into small cubes
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tsp dried mixed herbs
2 tbsp Worcestershire sauce
400ml beef stock
1 level tbsp gravy granules
100g from a 320g Jus-Rol Light Puff Pastry Sheet
1 egg, beaten
400g kale, shredded
1 Preheat your oven to 220?C/fan 200?C/gas 7. Spray a large, heavy-based pan with low-calorie cooking spray and place over a high heat. Add the steak and stir-fry for 5-6 minutes, or until browned all over.

2 Add the mushrooms, carrots, swede, onions, garlic, herbs, Worcestershire sauce, stock and gravy granules and bring to the boil. Reduce the heat and simmer gently for 12-15 minutes, or until the sauce has thickened. Divide the steak filling between 4 individual pie dishes.

3 Roll out the pastry on baking paper and cut out 4 lids. Brush the rim of each dish with a little egg and top with a pastry lid, pressing down the edges to seal. Make a hole in the centre of each lid and brush with more egg.

4 Bake the pies for 15-20 minutes, or until risen and golden. Steam the kale for 4-5 minutes, or until just tender. Serve with the pies.
More receipes like this can be found in the latest issue of Slimming World.  Enhanced iPad edition also available

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