Slimming World Slow Cooker Beef and Vegetable Pie
This hands down has to beat any pie I have ever eaten, not OTT with pastry, just the perfect amount and bang on plan, check out this Slimming World Slow Cooker Beef and Vegetable Pie recipe.
Servings 4 People
Ingredients
- 450 g Lean Diced Steak
- 2 Onions Roughly chopped
- 15 Mushrooms Quartered
- 2 tbsp Worcestershire Sauce
- 1 tbsp Red Wine Vinegar
- 1/2 tsp Tomato Puree
- Frylight
- 1 Beef Stockpots optional
- 500 ml Beef Stock Made with 1 beef stock cube
- 25 g Filo Pastry 3.5 syns
- Frylight
Instructions
- Add the beef, onions and vegetables to the slow cooker.
- Pour in the 500 ml of Beef stock, tomato puree and the stockpot (if you are using one.
- Add all of the other pie filling ingredients and cook on high for 4 hours or low for 6-8 hours.
- Remove the lid and cook for up to an hour; reduce the liquid until it reaches your desired thickness - you can add some cornflour to thicken up if you don't want to wait Remember to syn the cornflour!!
- Assembling the Pie
- Pour the filling into an oven proof dish, you can either make one large pie or use smaller dishes for individual portions.
- Take one sheet of filo, lay it out flat and spray generously with Frylight.
- Cut the sheet into 8 even pieces. Scrunch each piece up lightly then place them on top of the filling. Leave as fewer gaps as possible
- Spray with a little more Frylight
- Place the dish on a baking tray and cook for 15 - 20 minutes at 180°C or until the filo is golden brown and crisp all over
- Remove from the oven and serve with Slimming World Chips or mash.