Steak and ale pie is one of my all time favourite pub meals. It’s filling and never fails to comforts me, (even though I’m physically incapable of drinking a whole pint of beer on its own). If you’re talking scrumpy (and preferably from a Cornish cyder farm), then no problem!
So why I’ve never adapted a Slimming World version already is beyond me.
Well, ok. I know why, really. It’s the syns in alcohol, isn’t it? If you genuinely count your syns here, then you really are a saint and I tip my hat to you. I personally prefer to turn a blind eye to a cheeky one on special occasions. What the heck, we only live once, don’t we?But to be a very good girl on this occasion, I’ve controlled it to help you and me by putting it in my recipe bank to keep referring back to.
We’re only going to use half a 440ml can of Guinness here, so be my guest if you want a more intense flavour and use it all (minus the difference in stock). Or maybe you know someone who’ll happily finish it for you 😉
In fact, the only times I’ve ever bought Guinness were in my pre-Slimming World days for cooking.
ONE POT WONDER – YIPPEE!
To cook my pie, I made it simple and easy by using my new Stellar induction hob and 24cm oven proof Rocktanium saute lidded pan. I’m currently knee deep in a DIY list as long as my arm, so this really was a perfect Autumnul one pan wonder!
I was initially put off buying a portable induction hob for my facebook tutorial videos because I was worried about having to buy new pans. (My main kitchen hob is gas, you see).
But thankfully, these are suitable for all hob types, the hob is much more responsive to my camping hob, it’s safer and the pans have the strongest coating of non stick I’ve ever felt or cooked with. I’m so impressed!
So Let’s Talk Pastry!
Filo pastry is much lower than puff or shortcrust. Filo works out at 3.5 syns for 25g, raw puff pastry around 5 syns per 25g and shortcrust about 5.5 per 25g. Filo is light, much quicker to work with and gives a great crispy crunch.
But I Don’t Want to Syn Pastry…
If you don’t want to use syns for pastry whatsoever, then why not opt for my mash topping instead or a hotpot style? Or maybe eat it alone as a stew? Let me know in the comments about how you’d eat yours!
THICKENING THE PIE FILLING
I love thickening stews by using my Healthy Extra B oats. I’m not an official representative of Slimming World, but other bloggers have been informed from their Head Office that it isn’t classed as a tweak as there’s no way of over eating it.
If in doubt, get your consultant to check with them too. Sadly I hear a lot of you get told conflicting things, so it’s better to check.
However, if you’ve already used your HE B, then why not thicken it with 2 heaped tsps of gravy granules instead? This roughly works out at 2 syns for the lot, making each serving just over 3 syns.
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CAN’T MAKE IT NOW? THEN HERE’S A PIN TO SAVE FOR LATER!
Slimming World 3 Syn One Pan Steak & Ale Filo Pastry Pie
- 800 g lean diced beef
- 250 g lean smoked bacon medallions sliced
- 1 stick celery sliced
- 2 onions chopped
- 4 carrots cut in to chunks
- 200 ml Guinness (3.5 Syns)
- 1 beef stock pots or 2 to taste
- Bunch fresh thyme
- 3 bay leaves
- 1 tbsp Worcestershire sauce or Henderson's Relish
- 250 g mushrooms halved
- 400 ml water
- 40 g basic oats (7 syns or syn free if using as a quarter of your HE B) OR thicken with 2 tsp gravy granules at 2 syns instead.
- 50 g filo pastry (7 Syns in total) Cut in to 12 squares, scrunched up
- Preheat your oven at 180 degrees.
- Spray a lidded deep based oven proof pan with frylight and saute the onions with some seasoning. (I used my non-stick saute pan with lid).
- Add the beef and continue to fry until all sides are seared and transfer temporary in to a bowl.
- Now add the bacon to the deep pan and fry until cooked, then add all the vegetables and fry for another 5 minutes.
- Transfer the beef and onions back in to the pan, then add everything else (except the filo pastry) and bring to a simmer.
- Place the lid on top and place in the oven for 1 hour 30 minutes.
- Remove from the oven and place the scrunched squares of filo pastry on top of the beef filling and spray well with frylight. Make sure as much of the filling is covered and bake for a further 20 minutes, but this time without the lid.
Disclaimer: This is not a sponsored recipe. However, I was gifted two Stellar pans and an induction hob that I’ve wanted for a while to help continue creating more free video recipe content. All opinions are honest.