Steak and vegetable pie (using low fat home made pastry)


Due the sudden offal apocalypse that seems to have hit the greater Redcar and Cleveland area this week… I have no kidney for steak and kidney pie.

So I improvised with some of the last dregs of vegetables in the fridge/ veg bin. This was also a great opportunity to try the new low fat pastry recipe I swiped borrowed off the net.

 Ingredients for pie filling

  • 400g lean diced beef (probably more like 350g after i nibbled at the newly fried of steak)
  • 3 medium potatoes
  • 1 large onion, chopped roughly
  • 1 clove of garlic
  • 1 apple (i used a golden delicious), chopped finely
  • handful of green beans
  • 6 – 7 carrots
  • 1 chicken stock cube
  • a little butter or marg (for the calorie conscious)

Method:

  • Add a little bit of margarine to a sturdy frying pan
  • Add diced beef to the pan and seal until brown. While browning off add a little water (dont quite cover pan), this will add to the lovely meat/ marg juices
  • Once browned remove meat to a separate bowl. Keep those gorgeous juices in the pan.
  • Add a stock cube and crushed garlic clove to the juice in the pan, mix and add roughly chopped onion.
  • Add one finely chopped sweet apple ( I’m loving asdas golden delicious apple packs at the moment)
  • Cook for 5 to 10 minutes until onion/apple begins to brown then add the onion/ apple mix, and any looovely juices remaining, to the steak.
  • Cook your vegetables… remember to let it all cool before you add it to the pastry
  • I only added a pastry top instead of making a full pie.
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