Best Ever Steak Pie | Slimming World Friendly Recipe – Fatgirlskinny.net
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.
Perfect for chilly evenings, Sunday family dinners, or when you simply need a comforting dish to lift your spirits, this pie is a true crowd-pleaser. Its hearty, wholesome flavours make it ideal for sharing with loved ones or meal prepping for the week ahead. Pair it with your favourite steamed greens or creamy mashed potatoes for the ultimate comfort food experience.
Whether you’re a seasoned Slimming World member or just looking for a lighter version of a classic dish, this pie will quickly become a staple in your kitchen. Get ready to impress your family and friends with a meal that feels like a warm hug in every bite!
10 Reasons You’ll Love This Best Ever Steak Pie
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Slimming World-Friendly: Enjoy a hearty pie without feeling guilty—perfect for staying on track with your health goals.
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Rich and Comforting Flavours: Slow-cooked beef and sweet carrots in a savoury gravy create the ultimate comfort food.
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Golden Puff Pastry Topping: A crispy, flaky pastry top adds indulgence while keeping syn values in check.
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Easy to Make: Simple steps and everyday ingredients make this a fuss-free recipe for any home cook.
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Perfect for Meal Prep: Make it ahead of time and reheat for an easy, delicious meal during the week.
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Family Approved: A guaranteed crowd-pleaser that even picky eaters will love.
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Versatile Serving Options: Pairs beautifully with steamed veggies, mashed potatoes, or even a fresh salad.
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Budget-Friendly Ingredients: Uses simple, affordable ingredients without compromising on taste.
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Freezer-Friendly: Cook in bulk and freeze portions for future meals.
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Pure Comfort in Every Bite: Ideal for cold nights when you need a warm, hearty dish to lift your spirits.
Batch Cook – Storage Information
Make Ahead
Prepare the filling in advance and store it in the fridge for up to 2 days. Simply assemble the pie with puff pastry when you’re ready to bake.
Refrigeration
Once cooked, allow the pie to cool completely. Cover and store in the fridge for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 20–25 minutes or until piping hot throughout.
Freezing
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Unbaked Pie: Assemble the pie without egg wash and cover tightly with cling film and foil. Freeze for up to 3 months. Defrost overnight in the fridge, then brush with beaten egg and bake as per recipe instructions.
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Baked Pie: Cool completely, slice into portions, and store in airtight containers or wrap in foil. Freeze for up to 3 months. Reheat from frozen in the oven at 180°C (160°C fan) for 30–35 minutes or until hot.
Tip: Label your containers with the date to keep track of freshness!
Can This Recipe Be Adapted?
Absolutely! This recipe is versatile and can easily be adapted to suit different tastes and dietary needs:
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Vegetarian Option: Swap the beef for chunky mushrooms, lentils, or a meat substitute like Quorn pieces. Use vegetable stock instead of beef stock.
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Different Veggies: Add or swap in your favourite vegetables like parsnips, mushrooms, swede, peas, or leeks for extra flavour and texture.
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Pastry Alternatives: Use filo pastry for a lighter, crispier topping or mashed potato for a classic cottage pie twist.
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Gluten-Free: Use a gluten-free puff pastry and ensure your stock cubes are gluten-free.
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Slow Cooker Method: Brown the beef and veggies, then transfer to a slow cooker with the stock and seasonings. Cook on low for 6–8 hours before assembling and baking the pie.
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Spice it Up: Add a dash of smoked paprika or chilli flakes for a warming kick.
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Best Ever Steak Pie
- 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]
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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.
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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.
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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.
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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.
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Bake:Bake for 20–25 minutes until the pastry is golden and crispy.
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Serve and Enjoy!Let the pie cool for a few minutes before serving. Perfect with steamed veggies or mashed potatoes!
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