Low Fat Classic Meat Pie
Savor the comforting flavors of a traditional meat pie with a healthier twist in this Low Fat Classic Meat Pie recipe. Featuring lean ground beef, a medley of fresh vegetables like carrots, celery, and onions, and a burst of flavor from Worcestershire sauce and thyme, this hearty dish is as satisfying as it is nutritious. The filling is enveloped in flaky low-fat puff pastry brushed with egg white for a golden finish, making it a perfect crowd-pleaser. With its reduced-fat content and the use of wholesome ingredients, this meat pie delivers all the indulgence of the classic version without the guilt. Ready in just over an hour and ideal for family dinners, this recipe proves that comfort food can be both delicious and health-conscious.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 medium onion
- 1 medium carrot
- 1 medium celery stalk
- 2 cloves garlic
- 250 milliliters beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 100 grams frozen peas
- 1.5 tablespoons corn flour
- 2 tablespoons water
- 1 sheet low-fat puff pastry
- 1 large egg white
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 200°C (400°F).
Finely chop the onion, carrot, celery, and garlic.
Heat the olive oil in a large pan over medium heat.
Add the onion, carrot, and celery to the pan. Cook for 5 minutes until the vegetables start to soften.
Add the garlic and cook for an additional 2 minutes.
Increase the heat to medium-high and add the lean ground beef. Cook, breaking it apart with a spoon until browned.
Drain any excess fat from the pan.
Lower the heat and stir in the tomato paste, beef stock, Worcestershire sauce, and dried thyme.
Simmer for 10 minutes or until the mixture starts to thicken slightly.
Add the peas and cook for another 2 minutes.
Mix the corn flour with 2 tablespoons of water to make a slurry. Stir this into the meat mixture and cook for 2 minutes until it thickens.
Season the mixture with salt and pepper to taste.
Transfer the meat filling into a pie dish and set aside to cool slightly.
Roll out the low-fat puff pastry and place it over the pie dish, trimming any excess.
Brush the pastry with beaten egg white to create a glaze.
Make a small slit in the center of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
Remove from the oven and let the pie cool for a few minutes before serving.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 20.4 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1386 mg | 29% | |
*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.
