Wednesday, 1 February 2017

Joe Wicks Beef & Mushroom Pie

So I got the latest Joe Wicks book for Christmas off my boyfriends brother and I finally got round to trying a recipe this week! I decided to make the Beef and Mushroom Pie based on the meat that I had in the freezer. I tweaked it slightly to make it more Slimming World Friendly and this came in at 3 syns per portion and that was for the pastry!

*PLEASE NOTE: I substituted some ingredients as listed below and I also halved the rest as I made it for 2 people rather than the 4 suggested servings*


Ingredients
2tbsp coconut oil - I used coconut frylight
1.25kg rump steak, chopped into large chunks - I used diced beef so cooked it longer
1tsp butter - didn't use
1 onion, diced
2 celery sticks, diced
1 carrot, diced
12 mushrooms, roughly chopped
2 sprigs of thyme
1 bay leaf
1½tbsp tomato purée
1½tbsp Worcestershire sauce
500ml beef stock
1tbsp cornflour - didn't need
large handful of parsley, roughly chopped
4 sheets of filo pastry - I used 1 sheet between 2 making it 3 syns each
drizzle of olive oil - didn't use

Method
Preheat oven to 190°C, Gas mark 5.
Melt half of the coconut oil in a large pan or casserole dish over a high heat.
Add half the meat, brown it all over and remove to a plate.
Repeat with the remaining coconut oil and meat.
Dollop the butter in the pan and melt it over a medium to high heat.
When bubbling, fry the vegetables, stirring occasionally, for about 5 mins.
Drop in the herbs and fry for another minute.
Return the cooked meat to the pan and squeeze in the tomato purée.
Stir-fry for 1 min and then pour in the Worcestershire sauce and stock.
Bring to a gentle simmer.
Mix the cornflour with 1tbsp water and stir into the beef mixture until thickened.
Tip the lot into a baking dish and leave to cool for 10 mins.
Crumple the filo pastry sheets into loose balls and cover the top of the stew.
Drizzle the pastry with olive oil and bake for 20 mins, or until it is browned and crisp.

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