Steak and chips pie
Serves 4
|
Prep 25 mins
|
Cook 3 hr 40 mins
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.
Source: Pinch of Nom Comfort Food
Ingredients
1
onion , peeled and diced
400
g
diced stewing steak , all visible fat removed
300
g
carrots , peeled and diced
200
g
mushrooms , cut in half
300
ml
beef stock (1 stock pot and 1 very low-salt stock cube dissolved in 300 ml boiling water)
15
g
cornflour
500
g
potatoes , peeled
½
tsps
all-purpose seasoning (such as Schwartz 'Season-All' spice mix)
To accompany
80
g
steamed green vegetables
Instructions
Preheat the oven to 180 °C160 °C4 ).
Spray an ovenproof casserole dish with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 3-4 minutesdiced steak and cook for 5 minutescarrots , mushrooms and stock to the pan, stir well, then cover with a lid and place in the preheated oven for 2-2.5 hours
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
Increase the oven temperature to 220 °C200 °C7 ).
Cut the potatoes into chips about 1 cm wide and place in a bowl of cold water to rinse off the starch.
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
Reduce the oven temperature to 180 °C160 °C4 ). Arrange the chips evenly over the top of the steak mix and cook in the oven uncovered for 15-20 minutes
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