Monday, 16 May 2011

RECIPE - Steak Pie

The only syns in this on (extra easy) are for the puff pastry and for the red wine. I only have about 25g of pastry (raw weight), which is 6 syns, so its a tiny amount but enough so that you are having steak pie. The red wine means the meat is 2 syns per portion. The meat mixture is also delicious on its own, as a stew, for just 2 syns per portion.

(Serves 4)
600g lean stewing steak
2 onions
4 carrots
4 cloves garlic
1 tbsp balsamic vinegar
2 oxo cubes (or other beef stock)
Fresh (sprig) or dried (tsp) rosemary
2 Bay leaves
250ml red wine
Salt and Pepper
Handful red lentils

  1. Roughly chop the steak, onions, carrots, garlic and rosemary if using fresh.
  2. Put all the ingredients in a slow cooker, along with just enough water to cover
  3. Cook on low for around 6 hours.
  4. At this point, use a slotted spoon to remove the meat and bay leaves temporarily to a bowl. Put the remaining liquidy mix into a blender, this gives a lovely thick 'gravy'.
  5. Put the gravy and meat back into the slow cooker, and continue cooking on low for a further 2 hours.
  6. 20 minutes before serving, roll out the puff pastry and brush the top with egg. Cook in the oven for 15 - 20 minutes.
  7. Serve with plenty of vegetables!


  1. Hi Laura, gonna try & make this pie. Sounds yum. Just not sure what size tin to use for final bit. Also should I line tin & do I use pastry for base aswell as top ? Sorry but I'm a rubbish cook !!! Thanks ��

    1. Also when do you add stock? I'm assuming at the beginning with all the other ingredients?