Low Fat Steak and Ale Pie
Discover the hearty goodness of a classic British dish with a healthy twist in this Low Fat Steak and Ale Pie. Packed with tender lean beef stewing steak, earthy mushrooms, and a mix of carrots, celery, and onion, this comforting recipe delivers bold flavors while keeping the fat content in check. A rich blend of low-sodium beef stock, a splash of ale, and aromatic Worcestershire sauce creates an irresistible filling, simmered to perfection and thickened with a cornflour slurry. Instead of traditional pastry, this pie is topped with golden, crisp filo sheets, offering a lighter alternative while still delivering that satisfying crunch. Perfect for a cozy family dinner, this guilt-free take on steak and ale pie balances indulgence with health-conscious ingredients. Ready to serve in under 2 hours, it’s your go-to recipe for a delicious and wholesome comfort food experience.
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Recipe Information
Ingredients
- 500 grams Lean beef stewing steak
- 1 teaspoon Olive oil
- 1 medium, diced Onion
- 2 medium, peeled and diced Carrots
- 1 diced Celery stick
- 150 grams, sliced Mushrooms
- 2 cloves, minced Garlic
- 500 ml Low-sodium beef stock
- 175 ml Ale
- 1 tablespoon Tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Cornflour
- 2 tablespoons Water
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 4 sheets Filo pastry
- Low-fat cooking spray
- to taste Salt
- to taste Black pepper
Instructions
Heat a large, non-stick pot or Dutch oven over medium heat and add the olive oil.
Brown the beef in batches, seasoning with a pinch of salt and pepper, until lightly browned. Set aside on a plate.
In the same pot, add diced onion, carrots, celery, and mushrooms, and sauté for 5–7 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the ale and scrape the bottom of the pot to deglaze, incorporating all the browned bits for extra flavor.
Add the beef back into the pot, followed by the beef stock, tomato paste, Worcestershire sauce, thyme, and the bay leaf. Stir well to combine.
Lower the heat to a gentle simmer, cover, and cook for 50–60 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. Remove the bay leaf.
Mix the cornflour with 2 tablespoons of water to form a slurry. Stir it into the stew and cook for 5 more minutes to thicken further.
Preheat your oven to 200°C (400°F). Transfer the beef and ale filling into a pie dish and let it cool slightly.
Take one sheet of filo pastry, lightly spray it with low-fat cooking spray, and crumple it gently over the pie filling. Repeat with remaining filo sheets until the filling is fully covered.
Bake the pie in the preheated oven for 15–20 minutes, or until the filo pastry is golden and crisp.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your low-fat steak and ale pie!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.1 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3402 mg | 72% | |
*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.
