Weightwatchers style Beef and Mushroom Pie

Hearty Beef and Mushroom Pie

 that includes that beautiful puff pastry that just makes a pie a pie!

With the weather so dreary here lately i needed a real warm hearty dinner and i wanted real comfort food.  I was browsing and found this on www.weightwatchers.co.uk and though i need to try this and i have to say it was exactly what i needed and really hit the spot. 


I had forgotten how nice puff pastry is in a savory dish but now that i have been reminded i will not forget again. 


If your looking for comfort food this is definitely one to try.  I changed mine a little to suit for 4 people rather than 6 and i also added turnip just because i has some left over and a little butternut squash so i didn't need potatoes with it.  I also used light Puff Pastry from Tesco. 

ProPoints® Value:    8

Servings:  6

Preparation Time:  20 min

Cooking Time:  120 min

Level of Difficulty:  Moderate

Ingredients

• Cooking Spray, Calorie Controlled  
• 700 g Beef, Stewing Steak, Raw, Lean, cubed  
• 1 large ( ) Onion, All Types, chopped  
• 1 cube Stock Cube, Vegetable, beef in 450ml boiling water  
• 225 g Mushrooms, sliced  
• 1 small Turnip diced
• 1 medium Carrots, Old, Raw, sliced  
• 2 tablespoons Parsley, fresh, chopped  
• 1 pinch Salt  
• 1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)   
• 2 tablespoons (level) Cornflour, blended with 3-4 tablespoons cold water  
• 225 g ( ) Pastry, Puff, Ready Rolled Sheets, thawed  
• 1 tablespoons Milk, Skimmed  

Instructions

· Heat the low fat cooking spray in a large saucepan and over a high heat add the cubes of stewing steak a handful at a time, so that they seal and brown. Add the onion and cook for another 3-4 minutes, until softened.

· Add the stock, mushrooms, carrot, turnips and parsley to the saucepan. Bring up to the boil, and then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.

· Preheat the oven to Gas Mark 7/220°C/425°F.

· Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute.

· Tip the mixture into an oblong baking dish.

· lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25 30 minutes, until puffed up and golden brown.

· Serve with green vegetables and potatoes.

Enjoy the Niptuck way so you don't have too!