Epic Steak and Vegetable Pie with a delicious golden filo pastry topping - tender pieces of beef with carrots and onion in a deliciously rich homemade gravy.
Rich Tender Beef and Vegetable Pie
Have I mentioned how much my family love a good ole pie? I think just the word pie makes you instantly think of hearty comforting food and that's before you even know what the filling is.
and pie can come in such an array of different forms - potato topped, vegetable topped, pastry topped and well whatever you want to top it with kind of pies.
For me I love a rich beef pie, you know the sort I mean, right? tender chunks of beef in a tasty thick gravy is just the perfect combination.
Filo or Phyllo Pastry Topped Pie
When trying to eat healthier, that yummy puff or shortcrust pastry that tends to be the casing for most delicious pies, can come with quite a few calories and use up a good few of your daily points allowance.
So what do you do when you really fancy that pastry filled pie? Compromise of course.
Filo or Phyllo Pastry is a great light and healthier choice while still giving that crunchy crispy golden topping. It works amazingly well for any kind of pie, savoury or sweet.
What about a Gluten Free Topping?
That's a valid question too, how can you enjoy this pie if you are gluten free?
I recommend switching out the filo/phyllo pastry for a potato topping like I use on this "No Pastry" Pie
Rich Onion Gravy
When it comes to a pie, there is nothing better than a rich gravy that coats the meat and vegetables and this yummy gravy is homemade. Based on my amazing and popular Gravy, which uses onion, stock and a few other ingredients.
Don't try and rush the gravy stage, I know it may seem time-consuming, but trust me it's worth it for that deep and rich flavour. If you want you can make the gravy part in advance the night day/night before so you are all ready to go with the remaining steps to the recipe.
The Best Beef for Steak and Vegetable Pie
Stewing beef (chuck beef), it is just the perfect cut for any kind of pie because it is perfect for this style of cooking and remains nice and tender.
It's often on sale too here, so whenever it goes on sale I grab a large pack or two to turn into meals for the freezers and this week it was used in my Tuscan Beef Casserole and of course this amazing Epic Steak Vegetable Pie
Vegetables for Steak and Vegetable Pie
I kept it simple with just carrots and onion it's the combo the kids love the most, so I like to keep them happy.
But don't be afraid to vary it up with whatever you have, so long as you ensure you don't pack it out too much so that it soaks up all that rich gravy you are really good to go with any vegetables you like, mushrooms, peas, leeks or even cubes of potato.
How to Serve this Epic Steak Vegetable Pie with Filo Pastry
The pie itself is pretty filling, so I paired it up with some healthy vegetables, which was some chopped kale and zucchini which I lightly sauteed in a pan with a little seasoning (paprika, garlic powder, onion powder, salt and black pepper).
Of course, there is nothing quite like Pie and Mash with Gravy too, so if you just can't eat pie without mash, check out some of these mash recipes, there are a few to choose from.
- SWEET POTATO MASH
- CHEDDAR AND SPRING ONION MASH
- SOUR CREAM AND SPRING ONION CAULIFLOWER MASH
- MASHED POTATOES
and if you want extra gravy - you can never have enough batches of my yummy gravy on hand in the freezer.
Other Pie Recipes to Enjoy
Can't get enough of yummy pie recipes? Check out these other recipes:
- CHEESY CAULIFLOWER TOPPED PIE
- HEALTHY COTTAGE PIE WITH CAULIFLOWER SPRING ONION MASH
- SHEPHERD’S PIE
- COTTAGE PIE
- SPIRALIZED BUTTERNUT SQUASH TOPPED MEAT PIE
- DAIRY FREE FISH PIE
- CREAMY CHICKEN AND SPINACH PIE
or head on over to my Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients and smart points etc
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Recipe Card
Epic Steak and Vegetable Pie with Filo Pastry
Epic Steak and Vegetable Pie with a delicious golden filo pastry topping - tender pieces of beef with carrots and onion in a deliciously rich homemade gravy.
Ingredients
For the gravy pie filling
- 400g (14oz) of onion, diced finely
- 2 cloves of garlic, crushed
- 2 tablespoons of balsamic vinegar (good quality)
- 1 tablespoon of tomato puree (paste)
- 480ml (2 cups) of beef stock
- pinch of dried thyme
- salt and black pepper
- cooking oil spray (I used olive oil)
For the pie
- 600g (21oz) of stewing beef, raw (trimmed of all visible fat)
- 1 small onion, finely diced
- 2 medium carrots, chopped
- salt and black pepper
- 4x23g sheets of filo pastry - tear in half (so you have 8 smaller sheets)
- 1 egg, beaten
- Cooking oil spray
Instructions
For the gravy in the pie filling
- Spray a saucepan with some cooking oil spray over medium-high heat, add the onion and fry for a couple of minutes, until translucent.
- Add in the garlic and continue to fry until the onions are softened (add in a little bit of stock if needed to prevent burning)
- Add in the balsamic vinegar to deglaze the pan and heat until it reduces down and gives the onions and deep colour.
- Add in the tomato puree (paste), beef stock, a pinch of thyme and bring to a boil, reduce heat, cover and simmer for 15-20 minutes, then add to a blender and blend until smooth set aside. (can use a stick blender if you prefer). If you gravy has reduce down too much and is really thick, you will need to loosen slightly with a bit more stock.
For the pie
- Season the beef with salt and black pepper, spray a deep frying pan over medium-high heat with some cooking oil spray, add the beef in two batches and fry until browned. Set aside.
- Spray with some cooking oil spray add the onion and carrots and fry for a couple of minutes. Add in a couple of tbs of water to deglaze the pan.
- Add back in the beef (with all juices that released when you set aside) and then pour in the gravy. Bring to a boil and then reduce heat to low, cover and simmer for 1 hour and 30 minutes, until meat is lovely and tender.
- Taste and season with salt and black pepper as needed
- Preheat oven to 180c/fan 160c/350f (gas mark 4)
- Add the beef, vegetables and gravy to an ovenproof dish. Then lightly crumple up one ½ of a filo sheet and place on top of the pie filling. Repeat with remaining filo pastry.
- Lightly brush the top with beaten egg and spray over the top with cooking oil spray.
- Place in the oven and bake for approx 20 minutes, filo pastry should be lovely and golden on top.
- Serve and enjoy!!
Own Pressure cooker?
- If so you can cook the beef stage of this recipe in your pressure cooker to save some time.
- Brown the beef, onion and carrots as per the stove method above, add in the homemade gravy, stir to combine.
- Add lid, closing valve (if not self-sealing), set to manual high pressure for 25 minutes, once cooking time is complete, let the pressure release naturally for 10 minutes and then you can release any remaining pressure.
- Taste and season with salt and black pepper as needed.
- Then follow steps for the pie topping and finish in the oven.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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IKEA KONCIS - Roasting tin, stainless steel - 26x20 cm -
Instant Pot Duo V2 7-in-1 Electric Pressure Cooker, 6 Qt, 5.5L 1000 W, Brushed Stainless Steel/Black, 220-240v, Stainless Steel Inner Pot -
ProCook Professional Anodised Non-Stick Saute Pan with Lid - 28cm - 4.2L - Induction Pan with Toughened Glass Lid and Heat-Resistant Handles -
Ninja BL682UK2 1500W Food Processor with Nutri Auto-iQ
Nutrition Information
Serving Size 1 servingAmount Per Serving Calories 360Total Fat 8.7gSaturated Fat 3.4gSodium 515mgCarbohydrates 30.4gFiber 4.2gSugar 8.1gProtein 39.8g
roseleen byrne says
hi can you use worcestershire sauce instead of basmati vinegar as i find it makes he gravy too sweet thanka a million
Lorraine R says
Fabulously delicious recipe! Made it for our daughter when visiting, we demolished the lot! Yes, it is worth taking the time to make he onion gravy, it gave the pie a rich full flavour. Thumbs up all round! 5 stars!
Janette says
This is absolutely fantastic.
Magda says
OMG!! This is absolutely delicious!! Worth time and effort making!! And onion gravy is just different story!! Utterly yummy! ⭐️⭐️⭐️⭐️⭐️
tracey says
can you cook this in the slow cooker ? then transfer to oven for final part ? if so how long in the slow cooker ?
Siobhan (Slimming Eats) says
I haven't tested this in a slow cooker, but It should be okay, you may need to adjust liquid.
Lisa Claire says
I'm making this tonight or tomorrow and was just wondering if I could use a bit of red wine for the deglazing instead of balsamic vinegar?
Siobhan (Slimming Eats) says
yes that will be fine to use, enjoy!!
Liz says
It has got to be the most tastiest pie ever, the onion gravy is packed with flavours. I have just purchased the book and look forward to.making more delicious recipes. Thanks for sharing them siobhan
Shirley says
Hi
Could you put slices potato on top instead of pastry do you think?
Going to try this tomorrow evening
Michelle says
This was lovely and enjoyed by the whole family. Yes, it was time consuming but worth the effort for the lovely flavour. I think if I made it again I would make the gravy in advance as suggested to cut back on some of the prep time. Thank you for sharing.