All Recipes, Dinner, Lunch,

Steak and Chips Pie

Instructions

  1. Spray a large frying pan with low-calorie cooking spray.

  2. Brown the steak pieces in batches (to lock in flavour).

  3. Add onions, garlic, and carrots. Cook for 3–4 minutes until softened slightly.

  4. Stir in tomato purée, Worcestershire sauce, herbs, and black pepper.

  5. Transfer everything into the slow cooker.

  6. Pour over the beef stock. Stir well.

  7. Cover and cook on low for 6–7 hours (or high for 3–4 hours) until the beef is tender.

    • If the gravy seems thin, stir in the cornflour slurry 30 minutes before the end.

Step 2 – Make the Chips

  1. Peel the potatoes and cut into chunky chip shapes.

  2. Parboil in salted water for 5 minutes, then drain well.

  3. Spray a baking tray with low-calorie spray, spread chips out, season with herbs/salt/pepper.

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  4. Bake at 200°C (fan 180°C) for 25–30 minutes, turning halfway, until golden and crisp.

Step 3 – Assemble the Pie

  1. When the filling is ready, pour it into a large ovenproof dish.

  2. Arrange the cooked chips neatly over the top to cover the stew.

  3. Bake in the oven at 200°C (fan 180°C) for 15–20 minutes until the chips are extra crispy on top.

  4. Optional: add grated reduced-fat cheese for the final 5 minutes.

Serving Suggestions

  • Serve with green beans, peas, or a simple side salad.

  • Add a dollop of fat-free yoghurt mixed with mustard for a creamy topping.

Slimming Friendly Tips:

  • Use lean beef and trim all fat for lowest SV.

  • Swap some of the beef with extra carrots, swede, or butternut squash to bulk out the stew.

  • Air fryer chips work perfectly and reduce cooking time.

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