No need for pies to be an indulgence! This healthy yet delicious recipe is also a traditional Aussie staple.
Heat 1 teaspoon oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms, garlic and 2 tablespoons water. Increase heat to high and cook for 2 minutes or until mushrooms have softened. Add flour and cook, stirring, for 1 minute. Add tomato paste, stock and thyme and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook beef, in batches, turning, for 5 minutes or until browned. Transfer to a bowl. Cook kidneys, turning, for 2 minutes
Or until lightly browned.
Add beef, kidneys and 1 cup (250ml) water to mushroom mixture and stir to combine. Bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beef is tender. Remove from heat and set aside to cool for 15 minutes.
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1L (4-cup) capacity ovenproof pie dish with oil.
Spoon beef mixture into prepared dish. Top with pastry, pressing edges with a fork to seal. Trim excess. Bake for 15–18 minutes or until pastry is golden. Serve.
Steamed frozen peas and 0 ProPoints value snow peas and sugar snap peas. Add 1 ProPoints value per serve for ½ cup (60g) frozen peas.
You can use an extra 150g of beef chuck steak instead of the lamb kidneys. The recipe will then have 11 ProPoints values per serve.
Nutritional analysis per serving (4 servings)
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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