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Steak and mushroom pie

Deliciously crisp filo pastry is lower in fat than puff or shortcrust pastry traditionally used for meat pies.

meat and mushrooms with filo pastry
Serves
4
Price*
£1.04 Per Serving
Ready in**
3 Hour(s) 30 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 324 calories, which is 16 percent of your reference intake for calories.
The sugar is rated Low with 3.8 grams, which is 4 percent of your reference intake for sugar.
The fat is rated Low with 9.1 grams, which is 13 percent of your reference intake for fat.
The saturated fat is rated Low with 2.6 grams, which is 13 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.9 grams, which is 15 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,357KJ
324KCAL
16%
FAT
Low
9.1g
13%
SATURATES
Low
2.6g
13%
SUGAR
Low
3.8g
4%
SALT
Low
0.9g
15%
of your reference intake
Typical energy values per 100g: 1,357kJ/324kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 465g pack Asda Butcher's Selection Diced Casserole Beef
  • 2 pinches dry mustard
  • 1 level tbsp cornflour
  • 1 small onion, finely chopped
  • Sprig of thyme
  • 1 Knorr Reduced Salt Beef Stock Cube
  • 1 level tbsp tomato puree
  • 250g chestnut mushrooms halved
  • 4 sheets chilled filo pastry (the rest of the pack can be frozen)
  • 1 tbsp mild olive

How to make it

  1. Preheat the oven to 160C/140C/ Gas 3. Put the beef in a casserole dish. Mix the mustard with the cornflour and season with pepper. Sprinkle onto the meat and toss until evenly covered.
  2. Add the onion and thyme. Dissolve the stock cube and tomato puree in 250ml hot water and add to the dish.
  3. Cover with a lid and cook in the oven for 2 hours 30 minutes. If the lid of the dish does not fit tightly, cover the dish with a piece of foil and then put the lid on top.
  4. Add the mushrooms to the dish. Cover again and return to the oven for another 30 minutes. Transfer to a pie dish.
  5. Increase the oven temperatue to 220C/200C Fan/Gas 7. Lay the sheets of filo pastry on a work surface and brush lightly with oil. Scrunch up the pastry loosely and put on the meat to cover it. Bake for another 15 minutes, without the lid, until crisp and golden.