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Best Ever Steak Pie

There’s nothing quite like a comforting homemade pie, and this Best Ever Steak Pie is the ultimate cosy meal. Imagine tender chunks of lean beef slowly cooked to perfection in a rich, savoury gravy, paired with sweet, soft carrots, all tucked beneath a golden, flaky puff pastry lid. This recipe takes a beloved British classic and gives it a Slimming World-friendly twist, so you can enjoy every delicious bite without compromising on your health goals.
Nutritional Information
Slimming World: 6.5 Syns Per Serving
Weight Watchers: 8 WW Points Per Serving
Calories: 278 Per Serving
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Baking Time 25 minutes
Total Time 2 hours 40 minutes
Servings 6

Ingredients

  • 500g Lean Beef Stewing Steak (visible fat removed) [Diced[
  • 300g Carrots [Peeled, Sliced]
  • 1 Onion [Peeled, Finely Diced]
  • 1 Garlic Clove [Minced]
  • 500ml Boiling Beef Stock [Use 2 Stock Cubes]
  • 1 tbsp Tomato Puree
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tbsp Cornflour [Mixed with 1 tbsp water]
  • 150g Ready-Rolled Puff Pastry
  • Low-calorie cooking spray
  • Salt and pepper, to taste
  • 1 Egg [Beaten]

Instructions

  • Prepare the Filling:
    Spray a large frying pan with low-calorie cooking spray and heat over medium-high heat.
    Add the diced beef and cook until browned on all sides. Remove and set aside.
  • Cook the Veggies:
    In the same pan, add more cooking spray if needed. Sauté the onions and garlic for 3-4 minutes until softened.
    Add the sliced carrots and cook for a further 5 minutes. Add a little water if it sticks.
  • Combine and Thicken:
    Return the beef to the pan. Stir in the tomato purée, Worcestershire sauce, thyme, and rosemary.
    Pour in the beef stock, bring to a boil, then reduce the heat and let it simmer gently for 1.5–2 hours, or until the beef is tender.
    Stir in the cornflour slurry and cook for another 2–3 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Assemble the Pie:
    Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
    Spoon the beef mixture into an ovenproof pie dish.
    Roll out the puff pastry to fit the top of the dish and place it over the filling. Trim any excess and crimp the edges. Brush the pastry with the beaten egg.
  • Bake:
    Bake for 20–25 minutes until the pastry is golden and crispy.
  • Serve and Enjoy!
    Let the pie cool for a few minutes before serving. Perfect with steamed veggies or mashed potatoes!