Rosemary Conley’s beef steak pie Recipe

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serves:

4

Skill:

easy

Total Time:

01:15

Prep:

00:15

Cooking:

01:00

Nutrition per portion

RDA
Calories 480 kCal 24%
Fat 11.6g 17%

Packed with lean beef, root veggies, onions, garlic and fresh thyme, this hearty steak pie made with filo pastry is just delicious.

Ingredients

  • 500g lean beef steak, cubed
  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 2tsp chopped fresh thyme
  • 600ml beef stock
  • 2tbsp plain flour
  • A little gravy browning (optional)
  • 300g swede, peeled and diced
  • 300g carrots, peeled and diced
  • 4 sheets filo pastry
  • Freshly ground black pepper
  • Low-calorie oil spray
  • 1tbsp chopped fresh parsley to garnish

Method

  • Preheat the oven to 190C (375F, gas mark 5).

  • 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.

  • Add the onions and garlic to the pan and dry-fry for 2-3 mins until soft.

  • 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.

  • Stir in a little gravy browning for colour, if using, then transfer to an ovenproof dish.

  • 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.

More Recipe Ideas

Top Tip

<strong>Cook's tip:</strong> 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.<br><br><strong>Wine tip:</strong> A full-bodied red wine, such as Cabernet Sauvignon, complements this robust dish.