Rosemary Conley's beef steak pie

Method

1. Preheat the oven to 190C, 375F, gas mark 5.
2. Heat a heavy-based, non-stick pan, and dry-fry the beef until it changes colour. Drain through a metal sieve to remove as much fat as possible, and wipe out the pan with kitchen paper. Put the beef aside for a moment.
3. Add the onions and garlic to the pan and dry-fry for 2-3 mins until soft.
4. Stir in the thyme, then return the beef to the pan. Add 2tbsp of beef stock and sprinkle the flour over. Mix well, cooking over a low heat for 1 min, then gradually add the remaining stock. Add the swede and carrots, then simmer gently for 15 mins to allow the mixture to thicken, stirring occasionally.
5. Stir in a little gravy browning for colour, if using, then transfer to an ovenproof dish.
6. Cover with layers of filo pastry, spraying lightly with oil spray in between each layer. Season well with black pepper and place in the oven for 20-25 mins until golden brown. Sprinkle with chopped parsley and serve with a selection of fresh vegetables.

Cook's tip: You can make the base to this pie the day before and when ready to cook, simply top with filo pastry and bake in the oven. Wine tip: A full-bodied red wine, such as Cabernet Sauvignon, complements this robust dish. Per serving: 480 calories, 11.6g fat www.rosemaryconley.com This recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon.