Low Fat Classic Steak Pie
Indulge in the comforting flavors of a traditional steak pie with a healthier twist in this Low Fat Classic Steak Pie recipe. Crafted with lean beef shoulder or chuck, hearty vegetables, and a light puff pastry topping, this dish delivers all the rich, savory goodness of the original while keeping fat content in check. A slow-cooked filling of tender beef, aromatic thyme, and a splash of optional red wine creates a deeply flavorful base, thickened naturally with flour. Topped with golden, flaky reduced-fat puff pastry, it’s the perfect lower-calorie alternative for cozy dinners or special occasions. Ready in just over two hours, it’s a wholesome, satisfying meal that serves four and proves you don’t need to compromise on taste to enjoy a lighter version of a classic steak pie.
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Recipe Information
Ingredients
- 500 grams Lean beef shoulder or chuck
- 1 tablespoon Olive oil
- 1 large Onion
- 2 medium Carrots
- 2 Celery stalks
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Thyme
- 250 milliliters Beef broth
- 125 milliliters Red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Flour
- 1 sheet Puff pastry (light or reduced-fat)
- 1 Egg
Instructions
Preheat your oven to 180°C (350°F).
Cut the beef into bite-sized chunks and season with salt and pepper.
Heat the olive oil in a large, oven-proof pan over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pan and set aside.
Chop the onion, carrots, and celery into small pieces. Mince the garlic.
In the same pan, add the onions, carrots, celery, and garlic. Sauté the vegetables until the onions become translucent, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the sauce later.
Add the beef back to the pan. Stir in the beef broth, red wine (if using), Worcestershire sauce, and thyme. Bring the mixture to a simmer.
Cover the pan and transfer it to the preheated oven. Let it cook for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Once cooked, remove the pan from the oven and let it cool slightly.
Pour the beef mixture into a pie dish and let it cool while you prepare the pastry.
Roll out the puff pastry sheet on a lightly floured surface, ensuring it's large enough to cover the pie dish.
Cover the pie dish with the rolled-out pastry, trimming any excess edges. You can crimp the edges for a decorative finish.
Beat the egg in a small bowl and brush a thin layer over the pastry to ensure it becomes golden and crisp when baked.
Increase the oven temperature to 200°C (400°F). Place the pie on a baking tray and bake in the oven for 15-20 minutes, or until the pastry is puffed and golden.
Allow to cool for a few minutes before serving. Enjoy your low fat classic steak pie!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 846 mg | 18% | |
*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.
