Steak and chips pie

Steak pie and chips is a classic pub staple, but we’ve given it a makeover by switching out the high-fat pastry for an even better topping: chips! We’ve packed it full of veggies and a savoury gravy so you can bring a taste of slimming-friendly pub grub to your kitchen without even having to leave the house.

Ingredients

Instructions

1. Preheat the oven to 180°C (fan 160°C/gas mark 4).
2. Spray an ovenproof casserole dish with low-calorie cooking spray and place over a medium heat. Add the onion and cook for
   3-4 minutes until it starts to soften, then add the diced steak and cook for
   5 minutes until the steak has browned on all sides. Add the carrots, mushrooms and stock to the pan, stir well, then cover with a lid and place in the preheated oven for
   2-2.5 hours.
3. When the steak is cooked and tender, mix the cornflour with a little water and stir it into the pie mix. Cover and cook for another
   20-30 minutes until thickened. Remove from the heat and set aside.
4. Increase the oven temperature to 220°C (fan 200°C/gas mark 7).
5. Cut the potatoes into chips about 1 cm wide and place in a bowl of cold water to rinse off the starch.
6. Drain the chips in a colander then dry them using some kitchen towel. Place them on a baking tray, spray with low-calorie cooking spray and sprinkle over the spice mix. Pop them in the oven for
   20 minutes, turning the chips once. The chips will be slightly tender at this point but not completely cooked. Remove from the oven and set aside.
7. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4). Arrange the chips evenly over the top of the steak mix and cook in the oven uncovered for
   15-20 minutes until golden.

Pinch of Nom Comfort Food