Healthy Steak and Guinness Pie
Savor the rich and hearty flavors of this Healthy Steak and Guinness Pie, a lighter twist on the classic comfort dish. Made with lean stewing beef, vibrant vegetables, and a robust Guinness stout and tomato-based filling, this pie delivers soulful satisfaction without the guilt. The tender beef is slow-cooked with aromatic herbs and simmered to perfection, creating a thick, savory stew that’s tucked beneath a golden, flaky phyllo pastry crust. This healthier version skips traditional buttery pastry in favor of light, crispy layers brushed with skim milk, keeping indulgence in check. Perfect for a cozy family dinner, this lower-calorie dish is a feast for both the eyes and appetite, and it’s easily elevated with a sprinkle of fresh parsley. Whether you're craving hearty comfort food or a nutritious spin on a pub favorite, this recipe is a must!
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Recipe Information
Ingredients
- 500 g lean stewing beef
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 150 g chestnut mushrooms, sliced
- 2 garlic cloves, minced
- 330 ml Guinness stout
- 200 ml low-sodium beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 1 tbsp whole wheat flour
- 4 phyllo pastry sheets
- 2 tbsp skim milk
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped parsley for garnish (optional)
Instructions
Preheat your oven to 180°C (350°F).
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Season the beef with salt and pepper, then brown it in batches. Remove and set aside.
In the same pot, add the onion, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the beef to the pot and sprinkle with the whole wheat flour. Stir to coat and cook for 1-2 minutes.
Slowly pour in the Guinness stout, scraping any browned bits from the bottom of the pot.
Add the beef stock, tomato paste, thyme, and bay leaves. Stir well and bring to a simmer.
Reduce heat to low, cover, and let the mixture simmer gently for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Remove the bay leaves and check the seasoning. Adjust with more salt and pepper if necessary.
Transfer the beef mixture to a baking dish and let it cool slightly.
Layer the phyllo pastry sheets one at a time over the dish, lightly brushing each layer with skim milk before adding the next. Trim any overhanging edges.
Bake the pie in the preheated oven for 25-30 minutes or until the pastry is golden and crisp.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped parsley (optional) and serve warm.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 23.4 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 326 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3890 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
