Steak and Mushroom Pie

  • 10MINS
  • 4HR
  • 499KCAL

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!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Freezable pinchofnom.com
Easy Peasy Steak and Mushroom Pie pinchofnom.com
4

NutritionPer Serving

  • Calories499
  • Carbs25g
  • Protein64g
  • Fat14g
  • Saturates5g
  • Sugars11g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Steak and Mushroom Pie is fantastic comfort food and because it uses filo pastry it’s perfect if you’re counting calories or following a plan like Weight Watchers.

If there’s one thing we’ve missed since starting our slimming journey it’s a good old fashioned pie! Traditional pies use puff or shortcrust pastry which are packed full of calories and not slimming friendly.

Our Steak and Mushroom Pie uses filo pastry which gives it a nice crunchy lid without all of the extra calories. If you’d prefer, then you can also replace the filo with mashed potatoes or even mashed carrots and swede – just remember to adjust the calories and Points etc accordingly!

What diets is this Steak and Mushroom Pie suitable for?

This Steak and Mushroom Pie recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free alternatives;

  • Beef stock
  • Filo pastry
  • Worcestershire sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Steak and Mushroom Pie recipe?

  • You need to count 8 Points per portion of this Steak and Mushroom Pie recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Steak and Mushroom Pie recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Steak and Mushroom Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make Steak and Mushroom Pie?

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The Instant Pot

What can we say about the Instant Pot? It’s 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!

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If you’ve never heard of the Instant Pot before then you really should go and check it out 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!

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We can cook this in a slow cooker.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

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How many calories are in this Steak and Mushroom Pie?

There are 499 calories per portion in this Steak and Mushroom Pie, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Steak and Mushroom Pie is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Pressure cooker - pie filling

Step 1

Spray the Instant Pot/pressure cooker with low calorie cooking spray and place into Sauté mode. Brown the steak in batches until it has browned then set aside.

Step 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.

Step 3

When the liquid starts to bubble add the steak and lock the lid. Place on Manual for 30 minutes. Make sure the valve on top is set to sealing and allow the Instant Pot/pressure cooker to release manually for 20 minutes after cooking.

Step 4

Remove the lid and place the Instant Pot/pressure cooker back into Sauté mode and 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

Step 1

Spray a frying pan with low calorie cooking spray and brown the steak in batches. Place into the slow cooker.

Step 2

Add all of the other pie filling ingredients and cook on high for 4 hours.

Step 3

Remove the lid and cook for a further hour and 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

Step 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).

Step 2

Take one sheet of filo, lay it out flat and spray generously with low calorie cooking spray.

Step 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.

Step 4

Spray with a little more low calorie cooking spray.

Step 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.

Step 6

Remove from the oven and serve.

What could I serve with this Steak and Mushroom Pie?

We think that this Steak and Mushroom Pie is absolutely perfect when served with any of the following dishes:

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How do you know when this Steak and Mushroom Pie is cooked?

You’ll need to cook your pie filling until the steak is cooked through and tender and the sauce has reached your preferred thickness.

Bake your Steak and Mushroom Pie for around 15-20 minutes or until the filo is golden brown and crisp.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can I cook this Steak and Mushroom Pie any other way?

Yes you can!

We’ve cooked our Steak and Mushroom Pie filling using the Instant Pot which should take around 30 minutes.

You can also cook the filling in a slow cooker on high for 4 hours or in a pan on the hob on a low heat for around 2 – 3 hours. If you do decide the cook your filling on the hob then make sure that you check it often as it can easily catch on the bottom if you’re not careful!

How long can you keep this Steak and Mushroom Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Steak and Mushroom Pie in the fridge for approximately 3 days or so.

Can I freeze this Steak and Mushroom Pie?

Yes you can! This recipe can be frozen, but we would recommend just freezing the filling and then adding the filo when you’re ready to cook it.

Please also remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Steak and Mushroom Pie?

From chilled: Place in an oven proof dish, loosely cover the top with foil and place into a pre-heated (180°C) for 10 minutes, or until piping hot throughout.

Pie filling from frozen: Allow to defrost and then add to an oven proof dish. Preheat the oven to 180°C, then follow the method on the recipe card from Step 8.

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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!
  • Prep Time
    10 MINS
  • Cook Time
    4 HR
  • KCals 499
  • Carbs 25G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple

Ingredients

Pie Filling

  • 450 g lean diced steak
  • 2 onions roughly chopped
  • 15 mushrooms quartered
  • 2 tbsp Worcestershire sauce
  • 1 tbsp red wine vinegar
  • ½ tsp tomato puree
  • low calorie cooking spray
  • 1 beef stockpot optional
  • 500 ml beef stock made with 1 beef stock cube and 500ml/2 cups boiling water

Pastry Top

  • 25g sheet filo pastry
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

Pressure cooker - pie filling
  1. Spray the Instant Pot/pressure cooker with low calorie cooking sprray and place into Sauté 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 and lock the lid. Place on Manual for 30 minutes. Make sure the valve on top is set to sealing and 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 Sauté mode and 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.

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38 comments

See what others have to say

Caroline PinchbeckTuesday 11th August 2020

Had this for tea tonight. Cant rate it highly enough. So much flavour. We made the filling up in the slow cooker and the house has smelt amazing. So easy to make up and can be left to cook until needed. Combined with some green vegetables we couldn’t fault it. Would be great in the winter as an easy meal if the filling is set off in the morning.

Reply

    SharonWednesday 12th August 2020

    Hi Caroline, thanks so much for your lovely comment! We’re really pleased that you enjoyed this recipe so much. Thanks for letting us know.

    Reply

N SmithFriday 6th March 2020

Could I use stewing steak or would I have to use rump/sirloin. Worried about the cost.

Reply

    Steve CowderoyWednesday 6th May 2020

    Hi N Smith, you can definitely use stewing steak in this recipe, hope this helps.

    Reply

N smithThursday 26th September 2019

Could I add dried red lentils to thicken it up?

Reply

    HollyThursday 25th June 2020

    Hey, You could add red lentils or just some cornflour to thicken up if you don’t wish to wait to reduce the sauce down but remember to adjust the calories/Points.Hope that helps!

    Reply

N smithTuesday 24th September 2019

Is puff pastry the same as filo? Is it ok to use in this recipe as can’t find any in my shops

Reply

    Emma TTuesday 24th September 2019

    Hi there,

    Filo pastry is a very thin type of pastry, you should normally be able to find it with the other pastry in the supermarket, or in the frozen aisle. Puff pastry tends to be higher in calories so just check the nutritional values of whatever you use ????

    Reply

abbyMonday 27th May 2019

hi, can i make this on the stove and if so how long do i leave it in the pot for? Thanks!

Reply

    Emma TThursday 20th June 2019

    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 ????

    Reply

Jayde Boyce McQuadeFriday 8th February 2019

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

Reply

HarriTuesday 15th January 2019

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

Reply

Terry LewisMonday 5th November 2018

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 ????

Reply

HannahTuesday 30th January 2018

Could I cook this on low in slow cooker rather than high if so how long would I need it to cook for.

Reply

Mrs M.A.PaffettSunday 28th January 2018

Want to make chicken and mushroom pie can you refreeze the pastry

Reply

KarenSunday 14th January 2018

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.

Reply

AmandaSunday 14th January 2018

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.

Reply

yvonne millsThursday 30th November 2017

Can the filling be cooked in the oven? I don’t have a slow cooker

Reply

Mo GriffithsMonday 30th October 2017

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!

Reply

RachelMonday 17th July 2017

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

Reply

Emma KenworthyWednesday 7th June 2017

You say 25 filo pastry do you mean grams or sheets?? Really wanna make this tonight

Reply

PaulaMonday 15th May 2017

Hi could you freeze this? Thinking of batch baking to freeze some things I make.

Reply

    KateTuesday 16th May 2017

    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

    Reply

KathrynSaturday 29th April 2017

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

Reply

    KateWednesday 3rd May 2017

    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)

    Reply

AnneFriday 10th March 2017

Hi can I use sunflower fry light instead

Reply

    KateFriday 10th March 2017

    Hi Anne
    Yes you can

    Reply

AnneWednesday 8th March 2017

180 in oven how long for

Reply

AnneWednesday 8th March 2017

Can I put on slow cooker and then in oven with filo on top

Reply

AmyTuesday 21st February 2017

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 ????

Reply

    KateWednesday 22nd February 2017

    Hi Amy
    It’s 180°C

    Reply

Becky BottomleyTuesday 17th January 2017

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!

Reply

    KateThursday 19th January 2017

    Hi Becky
    Glad you (and your husband!!) like it! It’s one of our favourites too.

    Reply

FrancescaTuesday 3rd January 2017

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

Reply

HellsSunday 1st January 2017

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

Reply

    KateSunday 1st January 2017

    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 🙂

    Reply

Rebecca BottomleyFriday 28th October 2016

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!

Reply

    KaySaturday 11th February 2017

    Hi Rebecca, I’m so glad you liked it!! ????

    Reply

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