Rosemary Conley’s beef steak pie recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 1 hr

Nutrition per portion

Calories 480 kCal 24%
Fat 11.6g 17%
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  • Packed with lean beef, root veggies, onions, garlic and fresh thyme, this hearty steak pie made with filo pastry is just delicious.


    • 500g lean beef steak, cubed
    • 2 onions, finely chopped
    • 1 garlic clove, crushed
    • 2tsp chopped fresh thyme
    • 600ml beef stock
    • 2tbsp plain flour
    • A little gravy browning (optional)
    • 300g swede, peeled and diced
    • 300g carrots, peeled and diced
    • 4 sheets filo pastry
    • Freshly ground black pepper
    • Low-calorie oil spray
    • 1tbsp chopped fresh parsley to garnish


    • Preheat the oven to 190C (375F, gas mark 5).

    • Heat a heavy-based, non-stick pan, and dry-fry the beef until it changes colour. Drain through a metal sieve to remove as much fat as possible, and wipe out the pan with kitchen paper. Put the beef aside for a moment.

    • Add the onions and garlic to the pan and dry-fry for 2-3 mins until soft.

    • Stir in the thyme, then return the beef to the pan. Add 2tbsp of beef stock and sprinkle the flour over. Mix well, cooking over a low heat for 1 min, then gradually add the remaining stock. Add the swede and carrots, then simmer gently for 15 mins to allow the mixture to thicken, stirring occasionally.

    • Stir in a little gravy browning for colour, if using, then transfer to an ovenproof dish.

    • Cover with layers of filo pastry, spraying lightly with oil spray in between each layer. Season well with black pepper and place in the oven for 20-25 mins until golden brown. Sprinkle with chopped parsley and serve with a selection of fresh vegetables.

    Top tip for making Rosemary Conley’s beef steak pie

    Cook's tip: You can make the base to this pie the day before and when ready to cook, simply top with filo pastry and bake in the oven.

    Wine tip: A full-bodied red wine, such as Cabernet Sauvignon, complements this robust dish.

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