Steak and Mushroom Pie

Since starting on our slimming journey one thing we miss is pie! Mmmmm piiiiiiiie! We came up with a slimming friendly alternative, a Chicken and Mushroom Pie, so we thought we’d try it with steak and came up this Steak and Mushroom Pie!

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Now, we know there’s probably a lot of slimming friendly pies made with filo out there, but this is our version (so it’s obviously our favourite, although we’re a little bit biased perhaps?).

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

 

As we all know, shortcrust and puff pastry are quite high in calories and Points. When I say quite high, I mean silly high. Filo is a good lighter alternative, and you still get a nice crunchy lid. 

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

 

The Instant Pot

What can I say about the Instant Pot? It’s like a like a slow cooker/pressure cooker hybrid, and it’s probably one of our favourite, and most used kitchen gadgets. It makes cooking this Steak & Mushroom Pie SO much easier. The filling will take 30 minutes in the pressure cooker compared with over 4 hours in the slow cooker!!

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

If you’ve never heard of it you really should go and check it out over on Amazon. Imagine the best Slow Cooker in the world, then times that by a hundred. There’s not much that it can’t do!

Some of you love this Steak and Mushroom Pie recipe!

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly
One of our Instagram followers @dunninio2536 made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

If you like this Steak and Mushroom Pie recipe why not try our Beef Stroganoff?

This slimming friendly Beef Stroganoff, is so creamy and indulgent. You would never guess that it’s a slimline dish!

Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

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Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

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Steak and Mushroom Pie | Slimming & Weight Watchers Friendly

Votes: 31
Rating: 3.45
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 10 minutes 4 hours

Calories

WW

Carbs

499kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
Pressure Cooker - Pie Filling
  1. Spray the Instant Pot/pressure cooker with low calorie cooking sprray and place into Saute mode. Brown the steak in batches until it has browned then set aside
  2. Deglaze the pan with some of the beef stock, making sure there is nothing stuck to the bottom of the pan. Add the onions, mushrooms, red wine vinegar, Worcestershire sauce, tomato puree, stock pot (optional), and beef stock to the pan and stir well
  3. When the liquid starts to bubble add the steak & lock the lid. Place on Manual for 30 minutes. Make sure the valve on top is set to sealing & allow the Instant Pot/pressure cooker to release manually for 20 minutes after cooking
  4. Remove the lid and place the Instant Pot/pressure cooker back into Sautee mode & reduce the mixture until it reaches your desired thickness - you can also add some cornflour to thicken up if you don't wish to wait, but remember to adjust the calories/Points
Slow Cooker - Pie Filling
  1. Spray a frying pan with low calorie cooking spray and brown the steak in batches. Place into the slow cooker
  2. Add all of the other pie filling ingredients and cook on high for 4 hours.
  3. Remove the lid and cook for a further hour & reduce the mixture until it reaches your desired thickness - you can also add some cornflour to thicken up if you don't wish to wait, but remember to adjust the calories/Points
Assembling the Pie
  1. Pour the pie filling into an oven proof dish (we used a 19 cm shallow dish but you can use a smaller deeper one if you want)
  2. Take one sheet of filo, lay it out flat and spray generously with low calorie cooking spray
  3. Cut the sheet into 8 even pieces. Scrunch each piece up lightly then place them on top of the pie filling. Try to leave as fewer gaps as possible
  4. Spray with a little more low calorie cooking spray
  5. Place the dish on a baking tray (just in case it drips) and cook for 15 - 20 minutes at 180°C or until the filo is golden brown and crisp all over
  6. Remove from the oven and serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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30 Comments
  1. I cooked this for tea tonight and it was divine and felt so naughty! Proper comfort food that was easy to cook and so tasty!

  2. Hello.
    Do you think it would be ok to make the pie mixture and leave it for a day or two then put the filo on and oven bake it?
    I am thinking I can use the slow cooker in an evening and then make the pie the next evening or the evening after?
    Thanks

    1. Hi Hells
      Yes you can make the pie filling in advance then just top it with the filo when you’re ready to cook it 🙂

  3. This looks lovely! Do you think I could use sunflower frylight instead of butter? Or wouldn’t it taste very nice?

  4. Wow wow wow….If you gave not made this then your missing out on a really fabulous pie! My husband requests this pie every week and gets excited when he lifts the lid on the slow cooker and realises that it’s the steak pie filling! Again another easy meal to make using your slow cooker. Tasty, delicious and filling….it also feels very naughty that your eating it lol! My kids love this meal to so I do t have to cook two separate meals. We cannot wait to try the chicken and mushroom pie next!

  5. Hi, I’m planning on making this, this week but was wondering what sort of temperature to set the oven at to cook the filo pastry topping on? Thank you 😄

  6. Hi, I’m making this tomorrow and I just wanted to confirm the number of filo pastry sheets – surely it’s not 50 sheets for 4 people..?

    Thanks xx

    1. Hi Kathryn
      I think you are confusing sheets with grams…..the ingredients state you will need one 25g sheet of filo for 2 portions, so 4 portions would equal two 25g sheets (or 50g)

    1. Hi Paula
      You can freeze the filling without any problems, but if you want to freeze the pie you would probably have to freeze it with the raw pastry on top

  7. I’ve made this before and was amazing! Making it tomorrow for my parents but my mum doesn’t like mushrooms, any alternative suggestions? Many thanks

  8. First attempt this evening – resounding success + delicious; thank you for the recipe.
    Even looked like your picture – sorry couldn’t upload as disappeared before having a chance 😊. Would amend slightly with less liquid + definitely thicken on cooker top. Scrummy!

  9. Hi I’ve made the chicken pie before which was lovely but ended up throwing the rest of the pastry as only needed the wrong sheet? What do you do with leftovers as it seems such a waste? I don’t know if they could be frozen separately? Thanks in advance.

  10. Made this last week and it is amazing.
    Am making another now. I swapped filo for mashed swede, carrot and potato.
    Went down a storm with the family.

  11. This is a truly gorgeous pie! The amount of filo is unclear though, as it says 25 sheet not grams, maybe needs a slight alterations for us greedy hopefuls 😁

  12. Hi Can you please confirm the amount of tomato purée needed… is it half a teaspoon as doesn’t sound a lot. Looking forward to giving this recipe a go. Thanks Harri

  13. Hi, is it 2tbsp of Worcester sauce? I know it’s stated in the receipy as tbsp but it seems a lot? Just want to check it’s no tsp before I go ahead and make it.
    Thanks J

    1. Hi Abby,

      It would probably need 2-3 hours on the hob on a very low heat. Make sure you check it often as it will easily catch on the bottom of the pan whilst on the hob 😊

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