No need for pies to be an indulgence! This healthy yet delicious recipe is also a traditional Aussie staple.


  • 2 tsp olive oil

  • 1 red onion, chopped

  • 300g Swiss brown mushrooms

  • 2 garlic cloves, crushed

  • 2 tbs plain flour

  • ¼ cup (70g) tomato paste

  • 1 cup (250ml) beef stock

  • 2 tsp fresh thyme leaves

  • 600g lean beef chuck steak, fat trimmed, cut into 2.5cm pieces

  • 2 x 75g small lamb kidneys, trimmed, thinly sliced

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


  • 1.

    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.

  • 2.

    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

  • 3.

    Or until lightly browned.

  • 4.

    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.

  • 5.

    Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1L (4-cup) capacity ovenproof pie dish with oil.

  • 6.

    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. 

  • Serve with:

  • 1.

    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.

  • Tip:

  • 1.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 841kj
  • Fat Total 52g
  • Saturated Fat 17g
  • Protein 45g
  • Carbohydrate 51g
  • Sugar 11g
  • Sodium 961mg

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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