Low Fat Beef and Mushroom Pie
Indulge in the hearty flavors of this Low Fat Beef and Mushroom Pie, a lighter twist on a classic comfort dish that doesn’t skimp on taste. Packed with tender, lean beef steak, earthy button mushrooms, and a medley of wholesome veggies like carrots, peas, and onions, this pie is both nutritious and satisfying. The rich beef filling is thickened with a creamy cornflour and low-fat milk mixture, creating a velvety texture without the guilt. Topped with crisp, golden phyllo pastry sheets instead of traditional heavier crusts, this recipe keeps things light while delivering a deliciously flaky finish. Perfect for cozy family dinners, it’s easy to prepare, taking just 90 minutes from start to finish, and serves up to four. With wholesome ingredients and a focus on low-fat cooking, this pie balances comfort and health effortlessly, making it the perfect choice for a satisfying yet nourishing meal.
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Recipe Information
Ingredients
- 500 grams lean beef steak
- 250 grams button mushrooms
- 1 medium onion
- 2 garlic clove
- 1 medium carrot
- 250 milliliters beef stock
- 2 tablespoons cornflour
- 100 milliliters low-fat milk
- 100 grams frozen peas
- 1 teaspoon fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 phyllo pastry sheets
- 1 olive oil spray
Instructions
Preheat your oven to 200°C (390°F).
Trim any excess fat from the beef steak and cut into small cubes.
Slice the button mushrooms, finely chop the onion and garlic, and dice the carrot.
In a non-stick pan over medium heat, add a few sprays of olive oil spray. Brown the beef cubes in batches, removing them from the pan once seared.
Add onions and garlic to the same pan and sauté until soft. Stir in mushrooms and carrot, and cook for another 5 minutes until the vegetables begin to soften.
Return the beef to the pan, pour in the beef stock, add fresh thyme, salt, and black pepper. Stir well to combine, bringing to a simmer.
In a small bowl, mix cornflour with low-fat milk until smooth, then stir this mixture into the beef and mushroom filling. Allow to thicken over low heat, and add the frozen peas. Simmer for 10 minutes.
Transfer the beef mixture to a suitable ovenproof pie dish.
Cover the pie filling with phyllo pastry sheets, lightly spraying each with a little olive oil spray and gently tucking them in at the edges of the dish.
Place the pie in the preheated oven and bake for about 30 minutes or until the pastry is golden and crisp.
Allow the pie to cool for a few minutes before serving.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.6 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 346 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3520 mg | 75% | |
*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.
