This great pie is simple to make and tastes delicious!


  • 500g lean chuck steak, fat trimmed, cut into 2cm pieces

  • 1 large brown onion, thinly sliced

  • 1 garlic clove, crushed

  • 300g button mushrooms, quartered

  • 2 tbs plain flour

  • 1 cup (80g) garlic and herb tomato paste

  • 1 cup (250ml) beef stock

  • 1 sheet frozen reduced-fat puff pastry, just thawed


  • 1.

    Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.

  • 2.

    Spray a large saucepan with oil and heat over medium heat. Cook steak, in batches, for 2–3 minutes or until browned. Transfer to a plate.

  • 3.

    Spray same pan with oil. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms and 2 tablespoons of water.Cook, stirring, for 2 minutes or until softened. Add flour and cook, stirring, for 1 minute.

  • 4.

    Return steak to pan with tomato paste and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until meat is tender. Cool for 10 minutes. Season with salt and freshly ground black pepper.

  • 5.

    Cut pastry into 4 squares. Spoon steak mixture into prepared dishes. Top each with a square of pastry. Press edges to seal and cut 2 slits in the top of each pie. Bake for 12–15 minutes or until pastry is golden. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 690kj
  • Fat Total 45g
  • Saturated Fat 15g
  • Protein 33g
  • Carbohydrate 40g
  • Sugar 6g
  • Sodium 523mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: For steak and kidney pies, omit mushrooms and reduce chuck steak to 350g. Add 2 small (150g) lamb kidneys (fat and sinew trimmed, thinly sliced) when browning steak. The points values remain the same.

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